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Home-cooked Moo Goo Gai Pan brings together juicy chicken strips with mushrooms and crunchy veggies in a simple, tasty sauce. This family version gives you real Chinese taste with everyday ingredients from your local store.
I came up with this dish after many tries in my kitchen at home, taking cues from old family cooking and my time working with food pros. Now it's even better than what you'd get eating out.
Must-Have Components
- Chicken breast: 1 pound, cut into thin strips across the grain
- White mushrooms: 8 ounces, wiped and sliced
- Fresh ginger: 2-inch chunk, skin removed and chopped small
- Fresh garlic: 3 cloves, chopped tiny
- Bamboo shoots: 8-ounce can, drained and cut up
- Water chestnuts: 8-ounce can, drained and cut up
- Snow peas: 6 ounces, ends snipped
- Carrots: 2 medium, sliced diagonally
- Green onions: 3 stalks, chopped into 1-inch bits
Getting Your Chicken Ready
- First Soak:
- Put chicken strips in a bowl. Stir in soy sauce, wine, and white pepper. Let sit for 10 minutes.
- Second Soak:
- Blend egg white and cornstarch till it's smooth. Mix with chicken completely. Wait 20 minutes.
Prep Space Setup
- Get Organized:
- Put soaked chicken, cut veggies, and mixed sauce on different plates. Keep an empty bowl nearby for the cooked chicken.
- Right Temperature:
- Get your wok really hot. Water should sizzle right away when dropped in. Turn down to medium-high when you start cooking.
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Working in real kitchens taught me that getting the heat and timing right makes all the difference in stir-fry cooking. You'll need both to make Moo Goo Gai Pan that tastes like it came from a good restaurant.
Making The Dish
Get the wok smoking hot. Pour in oil and watch it move across the surface. Cook the chicken in small batches until it turns golden. Set it aside with its juices. Quickly fry ginger and garlic, then toss in mushrooms, carrots, bamboo shoots, and water chestnuts one after another. Add snow peas at the end. Put chicken back in, pour sauce over everything, and mix it all together.
Keeping Leftovers
Put extras in a sealed container in the fridge for up to three days. When you want to eat it again, add a splash of water and warm it slowly in a pan so nothing gets mushy. It often tastes even better the next day.
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When you pay attention to how and when you cook things, this Chinese favorite becomes something you can make anytime. The mix of different textures and clean flavors makes a meal that shows off what makes Chinese home cooking so good.
Frequently Asked Questions
- → What does Moo Goo Gai Pan mean?
- The name is Cantonese and translates to ‘mushroom chicken slices.’ Moo goo means mushrooms, gai refers to chicken, and pan means slices.
- → Can I switch up the vegetables?
- Definitely! You can use broccoli, celery, baby corn, or any other crunchy veggie you prefer.
- → What can I use instead of Shaoxing wine?
- No Shaoxing wine? Dry sherry or some chicken broth will do the trick!
- → Why cut the chicken against the grain?
- When you cut against the grain, the chicken stays tender and doesn’t get stringy or tough.
- → Can I prepare this in advance?
- It tastes best fresh, but you can prep ahead by cutting the veggies and chicken. Cook it quickly when you’re ready!