Marianne Martinez
Moo goo gai pan is an American-Chinese classic dish, adapted from a Cantonese staple. The name is a transliteration of the Cantonese dish moh gu gai pin or mo gu ji pian, which means plate of chicken and mushrooms, mushroom chicken slices, or fresh mushrooms with sliced chicken. The dish is a mix of chicken, mushrooms, and vegetables, stir-fried in a savory sauce. The chicken is cut into thin strips and dipped in cornstarch and egg white to create a velvety texture. The mushrooms are typically white button mushrooms, but other varieties such as shiitake or oyster mushrooms can also be used. The dish is often served with rice or noodles and is known for its tender chicken, umami-rich mushrooms, and crunchy vegetables.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, Mushrooms |
| Other Ingredients | Water chestnuts, Snow peas, Bamboo shoots, Carrots, Broccoli, Cashews, Ginger, Garlic, Green onions, Chili paste |
| Chicken Preparation | Cut into thin strips, Dipped in cornstarch and egg white for velveting, Marinated in baking soda or a mixture of egg whites, starch and oil |
| Cooking Method | Stir-fried, Clay pot |
| Sauce | Savory, Delicate, Subtle white sauce, Chicken broth-based |
| Calories | 308kcal |
| Carbohydrates | 15g |
| Protein | 39g |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 96mg |
| Sodium | 420mg |
| Fiber | 2g |
| Sugar | 1g |
| Serving Suggestions | Jasmine rice, White rice, Cauliflower fried rice, Noodles |
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What You'll Learn
- 'Moo goo gai pan' is an Americanised version of a Cantonese dish
- The name comes from the Cantonese names of its ingredients
- It's a simple stir-fried dish with thinly sliced chicken and mushrooms
- The chicken is coated in cornstarch and egg white for a velveting effect
- It's served with rice or noodles and a variety of vegetables
'Moo goo gai pan' is an Americanised version of a Cantonese dish
Moo goo gai pan is an Americanised version of a Cantonese dish. The original Cantonese dish is called "moh gu gai pin" in English transliteration, which translates literally to "plate of chicken and mushrooms". It is a chicken stir-fry that is thickened with cornstarch and paired with crunchy vegetables. The chicken is cut into thin slices, as the word "pan" in Cantonese means "thin slices". The American version of the dish has a much higher proportion of vegetables and usually includes button mushrooms, carrots, water chestnuts, snow peas, and chicken, all sliced into thin pieces and sautéed in oyster sauce.
The dish is quite easy to make. First, cut and portion out all the ingredients. Slice the chicken and mushrooms into thin pieces, cut the water chestnuts in half, and chop the rest of the vegetables into bite-sized pieces. Next, coat the chicken strips in corn starch and egg whites and let the mixture marinate for about 30 minutes. Then, heat oil in a large skillet or wok over medium-high heat and add the vegetables, stirring occasionally until they are crisp-tender. Remove the vegetables from the pan and set them aside.
Add a bit more oil to the pan and sear the chicken until it is cooked through. Finally, combine the chicken and vegetables with a slurry made from cornstarch, chicken stock, soy sauce, and a bit of sugar. The dish can be served over rice or a bed of noodles.
While the American version of moo goo gai pan is a simple stir-fried dish, the original Cantonese version can be either a stir-fry or a clay pot dish. The name "moo goo gai pan" comes from the Cantonese names of the ingredients, specifically "móh-gū gāi-pin", which refers to the mushroom and chicken components of the dish.
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The name comes from the Cantonese names of its ingredients
Moo goo gai pan is an American-Chinese dish adapted from a Cantonese staple. The name "moo goo gai pan" is an English transliteration of the Cantonese dish "moh gu gai pin" or "moh-gū gāi-pin", which means "plate of chicken and mushrooms". The dish is a stir-fry of thinly sliced chicken and mushrooms, with the word "pan" or "pin" meaning "thin slices" in reference to the way the chicken is cut.
The dish typically includes white button mushrooms or shiitake mushrooms, and vegetables such as bok choy, snow peas, bamboo shoots, water chestnuts, carrots, and Chinese cabbage. The American version of the dish has a higher proportion of vegetables and may include soy sauce, which is not typically found in the Cantonese version.
To prepare the dish, the chicken is sliced into thin strips and dipped in a mixture of cornstarch and egg whites to create a velvety texture. The mushrooms and vegetables are also sliced into thin pieces. The chicken is then stir-fried in a wok or skillet, and the vegetables are cooked until crisp-tender. Finally, the chicken and vegetables are combined and cooked with a slurry of cornstarch, chicken stock, soy sauce, and sugar.
Moo goo gai pan is a quick and easy dish to prepare, and it offers a balance of savory, earthy, and umami flavors with a glossy, clingy sauce. It is a popular choice for those seeking takeout-worthy flavor without the complexity of traditional wok cooking.
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It's a simple stir-fried dish with thinly sliced chicken and mushrooms
Moo goo gai pan is a Cantonese dish that has been served in Chinese restaurants in the US. The name originates from the Cantonese dialect and translates directly to "mushrooms and sliced chicken". It is a simple stir-fried dish with thinly sliced chicken and mushrooms, along with other vegetables.
To make moo goo gai pan, you will need to thinly slice your chicken and vegetables. Freezing the chicken breasts for about 20 minutes can make it easier to slice them thinly. The chicken is then coated in a mixture of cornstarch and egg whites, which is called velveting. This makes the meat incredibly soft and tender. It is important to drain off any excess egg mixture before cooking, otherwise, it may turn into scrambled eggs when it hits the pan. The chicken is then seared in a wok or skillet over high heat.
The vegetables typically used in moo goo gai pan include mushrooms, water chestnuts, bamboo shoots, snow peas, and carrots. These are stir-fried until crisp-tender. You can also add garlic and ginger to the dish for extra flavour. The vegetables and chicken are then combined and cooked in a slurry of cornstarch, chicken stock, soy sauce, and a bit of sugar. The sauce is boiled until it thickens, and the dish is served immediately.
Moo goo gai pan is a quick and easy dish to make at home, and it is a healthier option compared to other Chinese restaurant dishes. It is a delicious and flavorful meal that can be served over rice or noodles.
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The chicken is coated in cornstarch and egg white for a velveting effect
Moo goo gai pan is an American-Chinese dish, adapted from a Cantonese staple. It is a hearty mix of chicken and mushrooms, often served over rice or noodles. The name is an English transliteration of the Cantonese dish "moh gu gai pin", meaning "plate of chicken and mushrooms". The dish is a simple stir-fry with thinly sliced chicken, mushrooms, and vegetables.
The chicken in this dish is coated in cornstarch and egg whites for a velveting effect. Velveting is a Chinese cooking technique used to preserve the moisture of meat while cooking, resulting in a soft and velvety texture. It also helps to tenderize the meat, seal in juices, and improve sauce adhesion. The process starts by making a slurry with cornstarch, soy sauce, and vegetable or sesame oil. Thinly sliced chicken is then coated in this slurry and marinated for about 30 minutes. The cornstarch transforms into a thin gelatinous layer, creating an even protective coating on the chicken.
After marinating, the chicken is briefly fried or blanched in hot oil or water, a process that activates the starch and gives the meat its characteristic slippery texture. This step is known as velveting and is what gives the chicken in moo goo gai pan its signature soft and tender texture. Without this process, the thin slices of chicken are prone to overcooking and becoming stringy or tough.
In addition to cornstarch and egg whites, other ingredients can be added to the velveting process, such as soy sauce, Shaoxing wine, rice wine vinegar, or cooking sherry. These ingredients enhance the flavour and help create the desired texture. The velveting technique is a crucial step in preparing the chicken for moo goo gai pan, ensuring that it is tender, juicy, and coated in a thick, glossy sauce.
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It's served with rice or noodles and a variety of vegetables
Moo goo gai pan is a Cantonese-style dish that is popular in the United States. It is a simple stir-fry with thinly sliced chicken, mushrooms, and vegetables in a savoury sauce. The dish is typically served with rice or noodles and a variety of vegetables.
The chicken is cut into thin strips or one-inch chunks and coated in cornstarch and egg whites to create a velvety texture. This process also helps to prevent the chicken from overcooking and becoming tough. The mushrooms are typically white button mushrooms, but shiitake mushrooms can also be used for a more umami-rich flavour.
The vegetables in moo goo gai pan can vary but typically include water chestnuts, carrots, bamboo shoots, snow peas, and bok choy. It is important not to overcook the vegetables, as they should retain their texture and flavour. They should be tender but still have a slight crunch.
When serving moo goo gai pan, it is common to pair it with steamed rice or noodles. The rice can be plain white rice or fried rice, depending on your preference. The noodles can be simple wheat noodles or something more flavourful like vegetable lo mein.
Moo goo gai pan is a quick and easy dish to prepare, taking less than 20 minutes to cook. It is a popular choice for a busy weeknight meal as it is simple to make and full of flavour. The dish is also suitable for reheating, making it a convenient option for leftovers.
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Frequently asked questions
蘑菇雞片.
Móh-gū gāi-pin.
'Mushroom chicken slices', 'fresh mushrooms with sliced chicken', or 'plate of chicken and mushrooms'.
"Moo goo gai pan".
A classic Chinese-American dish of chicken, mushrooms, and vegetables in a savoury sauce.
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