Cody Casey
Moo goo gai pan is a Chinese-American dish that involves stir-frying sliced chicken and mushrooms with a variety of vegetables. The key to achieving tender and juicy chicken lies in a technique called velveting, which involves marinating the chicken in a mixture of egg whites, cornstarch, and oil, or simply baking soda. To cut the chicken for moo goo gai pan, it is recommended to partially freeze the chicken breasts for 15-20 minutes to firm them up, making it easier to slice. The chicken is then cut against the grain into thin strips, ensuring uniform thickness for even cooking.
| Characteristics | Values |
|---|---|
| Type of Dish | Stir Fry |
| Main Ingredients | Chicken, Mushrooms |
| Other Ingredients | Snow Peas, Carrots, Water Chestnuts, Bamboo Shoots, Onions, Sugar Snap Peas, Broccoli, Bell Peppers, Baby Corn, Baby Portabello Mushrooms, Straw Mushrooms, Garlic, Ginger, Oyster Sauce |
| Sauce | Savory, Sweet, Light Brown, White |
| Chicken Preparation | Cut into thin slices, "velveted" with egg whites, cornstarch, and oil |
| Calories | 308kcal |
| Carbohydrates | 15g |
| Protein | 39g |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 96mg |
| Sodium | 420mg |
| Fiber | 2g |
| Sugar | 1g |
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What You'll Learn
Freeze the chicken for 15-20 minutes to firm up
Freezing chicken for 15-20 minutes is a great way to ensure your chicken is easier to slice thinly and uniformly. This is an important factor in creating a great stir-fry as it ensures the chicken and vegetables cook at the same rate. Freezing the chicken also makes it easier to cut the chicken against the grain, which is necessary for moo goo gai pan.
Freezing the chicken for this short period of time firms it up without freezing it solid. This makes it easier to cut the chicken into thin, uniform slices, which will then cook more evenly and quickly in the stir-fry. This technique is especially useful if you are using chicken breasts, as they can be difficult to slice thinly when completely raw.
By freezing the chicken first, you can achieve the desired thin slices that are characteristic of moo goo gai pan. This dish is all about creating tender chicken slices that are evenly cooked and full of flavour. Freezing the chicken for a short period is a simple but effective step that makes the slicing process much easier and helps to ensure delicious, consistent results.
It is important to note that you should not freeze the entire dish, as this will alter the texture of the vegetables. However, freezing the chicken before slicing is a useful trick to achieve the desired texture and consistency of the meat. This simple step can elevate your stir-fry and make it taste more like a restaurant-style dish.
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Cut chicken into thin, uniform strips against the grain
To cut chicken into thin, uniform strips against the grain, start by freezing your chicken breast for about 15 to 20 minutes so that it firms up and becomes easier to slice. Then, cut the chicken breast in half lengthwise. Next, slice the chicken crosswise into thin, uniform strips, cutting against the grain (width-wise). Aim for strips that are about 1/4-inch thick. This technique will ensure that your chicken cooks evenly and at the same rate as the vegetables in your stir-fry.
Freezing the chicken before slicing helps to achieve the thin, uniform strips that are characteristic of moo goo gai pan. The chicken should be slightly frozen but not frozen solid.
In addition to cutting the chicken into thin, uniform strips, it is also important to velvet the chicken to achieve the signature tenderness of the dish. This involves coating the chicken strips in a mixture of beaten egg and cornstarch, or a mixture of baking soda and water, before stir-frying. This technique helps to preserve the juices of the chicken during cooking, resulting in tender and juicy meat.
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Tenderise the chicken with baking soda
To tenderise chicken with baking soda, start by placing the thinly sliced chicken in a large bowl. Sprinkle baking soda all over the chicken and toss with your fingers to coat the chicken evenly. Let the chicken sit for 20 minutes, but no longer. Rinse the chicken thoroughly under cold water to remove the baking soda. Drain the chicken, then place it on a plate and pat it dry with paper towels.
Baking soda is a popular method for tenderising chicken, also known as "velveting chicken", and is used in Chinese restaurants to create tender chicken breast. It can be used for any recipe that uses chicken strips or bite-sized pieces, as the tenderising process does not add any flavour to the chicken.
However, it is important not to over-tenderise the chicken, as this can cause the outside to become too soft before the inside is tender. Additionally, baking soda can be used in conjunction with corn starch velveting to achieve even more tender meat.
After tenderising the chicken, you can marinate it in a liquid or dry flavouring, then cook it as the recipe directs.
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Marinate the chicken in a mixture of egg whites, cornstarch and oil
Marinating the chicken is an important step in the process of making moo goo gai pan. This technique, known as "velveting", helps to tenderise the meat and improve its overall juiciness.
To velvet the chicken, start by preparing a mixture of egg whites, cornstarch and oil. The ratio of these ingredients may vary depending on the recipe, but generally, you will need more egg white than cornstarch. For example, in a medium bowl, whisk together one egg white with one tablespoon of cornstarch until smooth. You can also add a small amount of oil to this mixture, such as one tablespoon of vegetable oil or a quarter teaspoon of baking soda per pound of chicken.
Once you have prepared the velveting mixture, it's time to coat the chicken. Take your thinly sliced chicken pieces and toss them in the mixture until they are thoroughly coated. Make sure to drain off any excess mixture before cooking, as this could cause the egg to scramble in the pan. Allow the chicken to soak in the mixture while you prepare the rest of your ingredients and sauce. This can be done for as little as 30 minutes or even left overnight in the refrigerator.
The velveting process is a great way to ensure your chicken is tender and juicy, and it will also help to thicken the sauce of your moo goo gai pan.
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Stir-fry the chicken and vegetables
To stir-fry the chicken and vegetables, start by heating a tablespoon of oil in a wok over high heat. You'll know the oil is hot enough when you see the first few wisps of smoke. Remove the wok from the heat and add the chicken, spreading it out evenly so that every piece touches the surface of the wok. Let the chicken sit until it starts to brown, which should take about 2 minutes. Then, toss the chicken with a wok turner or metal spatula and cook until it is just slightly pink, which should take another 2 minutes. Transfer the chicken to a clean plate and set it aside.
Next, reduce the heat to medium-high and add the remaining oil to the wok. Add the vegetables in the following order: sliced mushrooms, carrots, snow peas, garlic, ginger, water chestnuts, and bamboo shoots. You can also add onions, sugar snap peas, broccoli, and bell peppers. Stir-fry the vegetables until they are tender and hot, which should take about 5 minutes.
Return the chicken to the wok and add the sauce. Stir-fry until everything is evenly combined, which should take about 30 seconds to a minute. Serve immediately, over rice if desired.
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Frequently asked questions
First, cut the chicken breast against the grain into thin strips, about 1/4-inch wide. To make the cutting easier, you can freeze the chicken for about 15-20 minutes until it firms up.
Velveting is a process that involves marinating the chicken strips in a mixture of egg whites, cornstarch, and oil (or baking soda) to tenderize the meat. It is a popular technique used in Chinese cooking to keep the meat moist and tender during high-heat cooking. You can choose to skip velveting if you are using chicken thigh meat, as it is less likely to dry out.
The classic vegetables used in this dish are mushrooms, snow peas, carrots, and water chestnuts. However, you can also add onions, bamboo shoots, baby corn, broccoli, bell peppers, and sugar snap peas.
