Moo Goo Gai Pan (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 teaspoon salt
02 -
1 teaspoon cornstarch
03 -
1 tablespoon Shaoxing wine
04 -
1 chicken breast, boneless and skinless (about 225g or 1/2 lb)
→ Sauce
05 -
1 tablespoon oyster sauce
06 -
1/4 cup chicken broth
07 -
1 tablespoon Shaoxing wine
08 -
1 teaspoon cornstarch
09 -
1 tablespoon soy sauce
→ Stir-fry
10 -
2 green onions, chopped
11 -
1 carrot, thinly sliced
12 -
1/2 lb (225g) white mushrooms, sliced
13 -
1 cup snow peas, cleaned and trimmed
14 -
1 cup water chestnuts, sliced and drained
15 -
1 cup bamboo shoots, sliced and drained
16 -
2 cloves garlic, crushed
17 -
2 tablespoons vegetable or peanut oil
# Instructions:
01 -
Cut the chicken into thin slices (about 1/4-inch). Coat with cornstarch, Shaoxing wine, and salt, making sure it’s well mixed.
02 -
Stir together all the sauce ingredients in a small mixing bowl, then leave it aside.
03 -
In a big pan, heat up 1 tablespoon of oil. Toss in the chicken and cook until it’s golden but not fully done. Move it onto a plate.
04 -
Pour in the rest of the oil, toss in garlic and green onions, and stir for a few moments.
05 -
Start with the mushrooms and carrots, cooking until they soften. Add snow peas, bamboo shoots, and water chestnuts next.
06 -
Pour in the sauce and toss the chicken back into the pan. Mix everything together as the sauce thickens up. Top with green onions at the end.
# Notes:
01 -
Swap soy sauce with tamari and use dry sherry to make it gluten-free.
02 -
Add less or more sauce based on how thick you like it.
03 -
This is a classic Chinese dish (蘑菇鸡片).