To satisfy my desire for authentic Moo goo gai pan(蘑菇鸡片), I started cooking my own meals at home following recipes collected during our many years in China. The vegetables used in my recipes are still very far from what we used to buy in the market in China, but through thick sauces created from Asian ingredients, my recipes are close as possible to the real thing.
The most wonderful thing is that the Chinese chicken food is so versatile and can be made with almost any vegetable you have in your fridge. For this recipe I used garlic, snow peas, mushrooms and green onion leaves I’m jumping in vegetable oil, but do not hesitate to share peas mangetout and mushrooms for other crunchy vegetables like broccoli, carrots and green peppers, red or yellow. You can even add a little more crisp with cashews, or make this recipe with beef instead of chicken. Whatever you choose, you must first know how to do your vegetables jumped.
Chinese food is usually made in a wok, but as you can see in my photos, I do not have one and uses a large skillet instead. If you have a wok at home, I beg you, use it – those giant pots are shaped bowls round bottom and high edges to better retain heat. That you skipped your vegetables in a wok or skillet, the key to success is to cook your vegetables on burning fire, and no more than 1 to 5 minutes to keep them crisp without burning and without browning.
Rule number one: the vegetables in Chinese recipes are never burned or crushed soft.
Rule number two: Make sure to heat your vegetable oil for some time before you start your cooking. You will know your wok / pan is hot enough when vegetable oil begins to smoke. It is at this moment that you integrate your vegetables, one ingredient at a time, because each has a different cooking time.
As garlic and green onion leaves tend to burn very quickly, cook them first and move them onto a plate before they brown. After baking of each new ingredient, move the wok / frying the same plate. Once all the ingredients are cooked, including chicken, return all the ingredients in the wok / frying pan and overturn the sauce over it. Let the sauce simmer over low heat until all ingredients are heated until the sauce thickens.
Maybe you have more luck and can find vegetables that really taste, if not do not worry, Moo goo gai pan recipe gives you all the cards to make a delicious dish. You now have all the power in your hands to cook a delicious Chinese dinner at home,If you want to know more about what is Moo goo gai pan? Please click on the link.