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Moo Goo Gai Pan is a classic Chinese dish that combines tender chicken with fresh vegetables in a silky sauce. This homemade version delivers restaurant-quality results using simple ingredients and traditional cooking methods.
This recipe comes from years of practice in my home kitchen, refined through countless family dinners until it surpassed the taste of our favorite takeout version.
Essential Ingredients
- Chicken breast: 1 pound, sliced 1/4 inch thin against the grain
- White mushrooms: 8 ounces, cleaned and sliced
- Fresh ginger: 2-inch piece, peeled and minced
- Fresh garlic: 3 cloves, finely minced
- Bamboo shoots: 8 ounces, drained and sliced
- Water chestnuts: 8 ounces, drained and sliced
- Snow peas: 6 ounces, trimmed
- Carrots: 2 medium, bias-cut
- Green onions: 3 stalks, cut in 1-inch lengths
Chicken Preparation Method
- Initial Marinade:
- Place dried chicken slices in bowl. Mix with soy sauce, rice wine, white pepper. Rest 10 minutes.
- Final Marinade:
- Mix egg white and cornstarch until smooth. Coat chicken evenly. Rest 20 minutes.
Kitchen Setup
- Prep Area:
- Arrange three plates: marinated chicken, prepped vegetables, sauce mixture. Keep empty bowl for cooked chicken.
- Cooking Surface:
- Heat wok until very hot. Water should instantly evaporate. Maintain medium-high heat while cooking.
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High heat and constant motion are fundamental to successful stir-frying. These techniques define authentic Chinese cooking and are essential for achieving restaurant-quality results.
Cooking Process
Heat wok until smoking. Swirl in oil to coat surface. Cook marinated chicken in batches until golden. Set aside with juices. Stir-fry ginger and garlic briefly, then add mushrooms, carrots, bamboo shoots, and water chestnuts. Add snow peas last. Return chicken to wok, add sauce, and toss until thoroughly combined.
Storage Tips
Refrigerate in sealed container up to three days. When reheating, add small amount of water and stir-fry briefly to preserve textures. Flavors often improve after resting overnight.
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This recipe represents the essence of Chinese home cooking - fresh ingredients, proper technique, and balanced flavors. When prepared with care, it delivers a memorable meal that highlights the best of traditional cuisine.
Frequently Asked Questions
- → What does Moo Goo Gai Pan mean?
- It means 'sliced chicken with mushrooms' in Cantonese—'moo goo' for mushrooms, 'gai' for chicken, and 'pan' for slices.
- → Is it okay to use other veggies?
- Absolutely! Swap in broccoli, baby corn, or celery if you like.
- → What’s a good replacement for Shaoxing wine?
- Dry sherry works well, or you can use chicken stock instead.
- → Why cut chicken against the grain?
- It's the best way to make sure the chicken is soft and not chewy.
- → Can I make this ahead of time?
- You can prep the ingredients early, but it's much better to cook it fresh.