Recipe: Yummy Moo Goo Gai Pan

Moo Goo Gai Pan. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Remove from the wok, and set aside. Take moo goo gai pan, for example.

Moo Goo Gai Pan involves a great culinary technique used in a lot of Chinese cooking called velveting. This involves coating the chicken (or any other meat or seafood) in a batter of beaten egg and cornstarch. This provides a light breading which also helps to thicken the sauce and keeps the chicken from drying out during high-heat cooking. You can cook Moo Goo Gai Pan using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Moo Goo Gai Pan

1. It's 2 of chicken breasts.
2. It's 1/2 pk of frozen broccoli.
3. It's 1/2 of onion sliced.
4. You need 5 oz. of Fresh mushrooms sliced.
5. You need 1 1/2 cup of chicken broth.
6. You need 2 tbsp of stick butter.
7. It's 3 tbsp of flour.
8. You need 1/2 tsp of ground ginger.
9. It's 1/2 tsp of parsley.
10. Prepare 2 tbsp of olive oil.
11. It's 1/8 cup of lemon juice.
12. You need of Salt & pepper.
13. Prepare of Water chestnuts (optional) can be added in step 3.

Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish, usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. Popular vegetable additions include bok choy, snow peas, bamboo shoots, water chestnuts and Chinese cabbage (Napa cabbage). Moo Goo Gai Pan is a classic Chinese dish with tender chicken pieces and mushrooms then add in crisp vegetables such as carrots, water chestnuts, snow peas all stir fried together with a special white sauce poured over top and simmered all together. Moo Goo Gai Pan or 蘑菇鸡板 is a classic Chinese stir-fry dish.

Moo Goo Gai Pan instructions

1. Prepare chicken breast. Cut each breast in half lengthwise, then cut each into strips. Season with lemon juice and salt & pepper..
2. Heat olive oil at medium heat in large skillet. Add chicken breast. Cook for 8min while turning. When done take out and set aside..
3. In same skillet add the butter, when melted add flour while stirring to make a rue, then immediately add chicken broth. Stir until it starts to thicken. Add mushrooms, onions, broccoli and simmer for 3min, then add chicken. Add ginger, parsley, salt & pepper to taste. Cook for an additional 15min. Covered on low heat. Then serve and enjoy! Pairs well with homemade pork fried rice..

It's basically chicken and mushrooms stir-fry in a tasty Chinese white sauce, with vegetables such as carrots, mushrooms and sugar snap peas In the Cantonese dialect, Moo Goo means mushroom and Gai Pan means chicken slices. A popular restaurant dish, this recipe for moo goo gai pan means "fresh mushrooms with sliced chicken" in Cantonese. The original dish, known as mah gu gai pin, was adapted for Western tastes. Moo goo gai pan is essentially chicken with mushrooms, along with some other veggies that seem to vary depending on who is preparing it. When I order a chicken based dish at a Chinese restaurant, the meat is always very thinly sliced and super tender, but I could never figure out how to replicate that at home.