Chinese moo goo gai pan recipes
Print Recipe
Serve With: white rice Other VEGETABLES THAT CAN BE USED: green peppers, yellow or red, broccoli and carrots
Servings
4
Servings
4
Chinese moo goo gai pan recipes
Print Recipe
Serve With: white rice Other VEGETABLES THAT CAN BE USED: green peppers, yellow or red, broccoli and carrots
Servings
4
Servings
4
Ingredients
Ingredients for the sauce
Servings:
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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