Moo Goo Gai Pan Dish (Print Version)
# Ingredients:
→ Marinade
01 -
One chicken breast, skinless and boneless (weighs roughly 225g or 1/2 lb)
02 -
A tablespoon of Shaoxing cooking wine
03 -
1/4 teaspoon of salt
04 -
1 teaspoon of cornstarch
→ Sauce
05 -
1/4 cup of chicken stock or broth
06 -
A tablespoon of soy sauce
07 -
Add 1 tablespoon of oyster sauce
08 -
Include 1 tablespoon of Shaoxing wine
09 -
1 teaspoon of cornstarch to thicken
→ Stir-fry
10 -
2 tablespoons of any neutral oil, like peanut or vegetable
11 -
2 garlic cloves, finely chopped
12 -
A couple of green onions, cut into slices
13 -
1 carrot, cut into thin rounds
14 -
8 oz (roughly 225g) of white mushrooms, sliced
15 -
1 cup snow peas, trimmed at the edges
16 -
1 cup of bamboo shoots, sliced and drained
17 -
1 cup of water chestnuts, sliced and drained
# Instructions:
01 -
Chop the chicken into thin slices about 1/4 inch thick. Mix these with the Shaoxing wine, some salt, and the teaspoon of cornstarch to coat evenly.
02 -
In a small bowl, stir together all the sauce ingredients and set it aside for later.
03 -
In a large pan, heat about a tablespoon of oil. Stir-fry the chicken pieces until they start browning but are still pink in the center. Place it on a plate once done.
04 -
Using the same pan, pour in the remaining oil. Toss in the garlic and green onion slices. Stir-fry them for a short while.
05 -
Add in the carrots and mushrooms first. Stir them until they begin to soften, then add the snow peas, bamboo shoots, and water chestnuts to the pan.
06 -
Pour the prepared sauce into the pan and put the chicken back in. Stir the whole dish until the sauce gets slightly thicker. Sprinkle with some green onions to serve.
# Notes:
01 -
Make it gluten-free by swapping soy sauce for tamari and replacing Shaoxing wine with dry sherry.
02 -
Tweak the amount of sauce to get the consistency you prefer.
03 -
This is a classic Chinese recipe known as 蘑菇鸡片.