MOO GOO GAI PAN
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 3
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 30.9 g, Cholesterol 86.3 mg, Fat 14.3 g, Fiber 8.3 g, Protein 41.7 g, SaturatedFat 2.7 g, Sodium 989.9 mg, Sugar 8.9 g
MOO GOO GAI PAN (MAH GU GAI PIN)
This is the western version of Mah Gu Gai Pin)It means "fresh mushrooms cooked with sliced chicken." I got this recipe from a good friend of mine who is an accomplished "Chinese Cook" in San Francisco.
Provided by Johnney
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken breasts into strips.
- Add seasonings in the order given and marinate chicken for about 15 minutes.
- While chicken is marinating, prepare vegetables.
- Rinse and slice bamboo shoots and water chestnuts.
- Slice and chop ginger, and peel and mince garlic clove.
- Prepare sauce ingredients and set aside.
- Heat wok and add oil.
- Add garlic and ginger.
- Add chicken and stir-fry until it changes color.
- Remove and set aside.
- Add 1 tablespoon oil.
- Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
- Stir-fry briefly.
- Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
- Cook, stirring, until the sauce is thickened.
- Return chicken to wok.
- Mix together and serve hot.
- NOTE:.
- *Youcan also use chicken broth.
- Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
- Another variation is to boil the mushrooms in the chicken broth before stir-frying.
Nutrition Facts : Calories 224.2, Fat 8.9, SaturatedFat 2.5, Cholesterol 56.3, Sodium 769.5, Carbohydrate 13, Fiber 1.2, Sugar 3.3, Protein 21.6
DELICIOUS MOO GOO GAI PAN
I love Chinese food. But I don't eat it unless I make it myself. I worry about salt or MSG being put into the food. I have asked if MSG is in the food and have been told no, but my head told me otherwise. This is a recipe I've tweaked so it suits my taste.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 41m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the arrowroot, garlic, salt and pepper in a bowl. Toss the chicken thighs in this mixture. Set aside.
- Heat 3 tablespoons of the coconut oil in a large skillet and add the mushrooms, bok choy and sugar. Saute for 2 minutes. Cover and cook for about 5 more minutes. Remove from the skillet.
- Add the 2 remaining tbsps. of coconut oil into the skillet on high heat. Once good and hot add the chicken thighs and saute for 2 minutes. Add the tamari sauce, mix well.
- Cover and cook for an additional 6 minutes or until the thighs are completely cooked through.
- Add the chicken to the bok choy and add the green onions. Stir fry this for about 1 minute. Serve hot over rice.
- Bon Appetit!
Nutrition Facts : Calories 574.9, Fat 39.7, SaturatedFat 21.1, Cholesterol 118.4, Sodium 1414.6, Carbohydrate 24.8, Fiber 6, Sugar 13.4, Protein 35.3
MOO GOO GAI PAN
We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.
Provided by lazyme
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Partially freeze chicken; thinly slice into bite-sized strips.
- In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
- Slice the drained water chestnuts; set aside.
- Halve the pea pods crosswise; set aside.
- Slice the mushrooms and the green onion; set aside.
- Grate 2 teaspoons gingerroot; set aside.
- Heat the oil in wok over high heat.
- Add the chicken to wok and stir-fry 3 to 4 minutes.
- Remove chicken.
- Add more oil, if necessary.
- Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
- Return chicken to wok.
- Stir the bouillon mixture and stir into chicken.
- Cook and stir until thickened and bubbly.
- Cover and cook 2 minutes more or until heated through.
CANTONESE MOO GOO GAI PAN
Make and share this Cantonese Moo Goo Gai Pan recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
- Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
- Heat a wok or large deep skillet over high heat.
- Add vegetable oil and swirl to coat pan.
- Add garlic and ginger and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
- Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
- Transfer to reserved bowl, leaving behind as much oil as possible.
- Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
- Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
- Add snow peas and water chestnuts.
- Cook, tossing occasionally, for 1 minute more.
- Stir soy sauce mixture and add to pan, pour in around sides.
- When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
- Add sesame oil and toss once more.
- Transfer to a serving plate; serve hot.
- May serve over hot cooked rice.
Nutrition Facts : Calories 197.6, Fat 10.8, SaturatedFat 1.6, Cholesterol 36.6, Sodium 919.5, Carbohydrate 10.2, Fiber 1.4, Sugar 2.9, Protein 14.4
MOO GOO GAI PAN
I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.
Provided by Chef Mommie
Categories Poultry
Time 35m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Wok.
- Swirl oil around sides.
- When oil is hot add ginger and garlic.
- Brown and then discard.
- Add chicken - cook 4 minutes.
- Combine chicken stock and corn starch.
- Pour over chicken and reduce heat.
- Add all vegetables.
- Cover and simmer about 15 minutes.
- Season with soy sauce and serve over rice immediately.
MAH GU GAI PIN (MOO GOO GAI PAN)
This is the authentic Chinese version of Moo Goo Gai Pan. It means "fresh mushrooms cooked with sliced chicken." The difference being the ingredients and sauce. I find both versions delish!
Provided by Johnney
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- In a large bowl, combine the marinade ingredients.
- Add the chicken and allow to rest for at least 30 minutes.
- Reserve.
- In a small bowl, combine the sauce ingredients and reserve.
- Heat a wok over high heat for 30 seconds.
- Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
- When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
- Add the mushrooms and stir for 10 seconds.
- Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
- Turn off the heat, transfer the mixture to a bowl, and reserve.
- Wipe off the wok and spatula with paper towels.
- Heat the wok over high heat for 20 seconds.
- Add the remaining peanut oil and coat the wok with it using the spatula.
- When a wisp of white smoke appears, add the garlic.
- When it begins to brown, add the chicken and marinade.
- Spread in a thin layer and cook for 2 minutes.
- Turn the chicken over and cook for 1 more minute.
- Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
- Add the reserved vegetables and cook, stirring, for 2 minutes.
- Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
- Turn off the heat, transfer to a heated platter, and serve.
MOO GOO GAI PAN I
Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)
Provided by HEP MEP
Categories Chicken
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
- Marinate for 15 minutes.
- Combine the stock and the remaining 1 tablespoon of cornstarch.
- Set aside.
- Heat the oil in a wok over medium-high heat until very hot but not smoking.
- Add the ginger and garlic and stir-fry for 1 minute.
- Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
- Add the mushrooms and stir-fry for 1 minute more.
- Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
- Add in the water chestnuts and heat through.
- Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
Nutrition Facts : Calories 506.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 132.9, Sodium 535, Carbohydrate 20.2, Fiber 2, Sugar 4.1, Protein 59.3
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