Cantonese Moo Goo Gai Pan Recipes

CANTONESE MOO GOO GAI PAN

Steps:

• In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• Heat a wok or large deep skillet over high heat.
• Add vegetable oil and swirl to coat pan.
• Add garlic and ginger and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
• Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• Transfer to reserved bowl, leaving behind as much oil as possible.
• Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• Add snow peas and water chestnuts.
• Cook, tossing occasionally, for 1 minute more.
• Stir soy sauce mixture and add to pan, pour in around sides.
• When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• Add sesame oil and toss once more.
• Transfer to a serving plate; serve hot.
• May serve over hot cooked rice.

MOO GOO GAI PAN

Steps:

• In a bowl, prepare the Marinade. Lightly beat the egg white, add the salt and ground white pepper. Marinate the chicken with the mixture. Set aside. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess Marinade.
• Mix all the ingredients in the White Sauce together. Stir to combine well. Set aside.
• In a wok or skillet on high heat, add two tablespoons oil until heated. Add the chicken and stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns white on the surface. Dish out, drain on paper towels and set aside. Clean and rinse the wok or skillet.
• Heat up the wok or skillet on high heat again. Add the remaining 1 tablespoon oil, stir-fry the garlic until light brown. Toss in the mixed vegetables and continue to stir-fry for 1 minute. Add in the mushrooms, stir to mix well.
• Add the chicken and the White Sauce. Stir to combine well with all the ingredients in the wok or skillet, about 1-2 minutes or until the chicken is cooked through. Dish out and serve immediately with steamed rice.