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Moo goo gai pan

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What is moo goo gai pan

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.

Moo goo gai pan

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.

Moo goo gai pan

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.

 

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Chinese moo goo gai pan recipes
Serve With: white rice Other VEGETABLES THAT CAN BE USED: green peppers, yellow or red, broccoli and carrots
Cuisine Chicken
Servings
Ingredients
Ingredients for the sauce
Cuisine Chicken
Servings
Ingredients
Ingredients for the sauce
Instructions
  1. Heat oil in a wok over hot fire. The wok is hot enough when the oil begins to smoke. Chinese cooking is done on a hot fire, so keep an eye on your cooking to be sure nothing burns. All ingredients should remain crisp but being a little softer than when they are raw.
  2. When the oil is hot, add garlic, green onion leaves and ginger. fry for 1 minute and put on a plate.
  3. Add mushrooms and fry for 5 minutes. put them on the same plate.
  4. Add the peas and fry for 3-5 minutes. put them on the same plate.
  5. Add chicken and fry until cooked through and golden brown, about 7-10 minutes. Put on the same plate.
  6. Mix all the sauce ingredients in a small bowl.
  7. Put all the vegetables and chicken in the wok, reduce heat to low and reverse the sauce over the ingredients. Heat the vegetables and chicken for 5-7 minutes until the sauce thickens. If the sauce becomes too thick, you can always add a little water. Serve immediately.
Recipe Notes

Serve your Chinese chicken immediately. If you have guests and want to prepare in advance, you can do everything popped including chicken and keep aside all the ingredients on a plate. Stop at the point 6 and just before serving repeat the recipe in point 7.

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