Best Moo Goo Gai Pan Ii Recipes

MOO GOO GAI PAN

Steps:

• Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.
• In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.
• In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.
• Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.
• Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.
• Turn the heat off, season with ground white pepper and serve immediately.

MOO GOO GAI PAN

Steps:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.

MOO GOO GAI PAN II

Steps:

• In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
• In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
• In a saute pan, saute almonds in butter, set aside.
• In a wok or large skillet heat oil over med-high heat.
• Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
• Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
• Stir soy mixture until blended then pour into wok, stirring constantly.
• Bring to a boil and boil 1 minute.
• Add almonds. Serve with rice.

MOO GOO GAI PAN

Steps:

• Marinate the chicken pieces in the soy sauce, wine, and sugar.
• Stir in the cornstarch, and allow the pieces to stand for half an hour.
• Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
• Remove from the pan and set aside.
• Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
• Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
• minced garlic can be added without burning.
• Stir-fry for one minute.
• Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
• Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
• Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
• Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!