Chicken Moo Goo Gai Pan: A Delicious Chinese Dish

Moo goo gai pan is a Chinese-American dish that is a spin-off of a Cantonese staple. It is a stir-fry dish with chicken, mushrooms, and vegetables, served over rice or noodles. The name is an English transliteration of the Cantonese moh gu gai pin, which means plate of chicken and mushrooms. The dish is believed to have first been prepared in the United States in the 1800s by Chinese immigrants for labourers.

Chicken and mushroom stir-fry

This dish consists of chicken stir-fried with an assortment of vegetables and mushrooms, coated in a light, savoury sauce, and served with rice. The chicken is cut into thin strips and dipped in cornstarch and egg white to create a velvety texture. The vegetables used can vary but often include mushrooms, water chestnuts, bamboo shoots, carrots, and snow peas.

To make chicken and mushroom stir-fry, first cut the chicken into thin strips and marinate it in a mixture of cornstarch, egg whites, and seasonings for about 30 minutes. In a separate bowl, whisk together the ingredients for the sauce. Next, heat oil in a wok or large skillet over medium-high heat. Add the vegetables and cook until tender, then remove them from the pan.

Add a bit more oil to the pan and cook the chicken until it is no longer pink. Return the vegetables to the pan and pour the sauce over the chicken and vegetables. Cook until the sauce thickens, and then serve immediately with rice.

Cantonese translation

Moo Goo Gai Pan: A Cantonese Dish

Moo goo gai pan is a Cantonese dish that translates to "moh gu gai pin" in English, meaning "plate of chicken and mushrooms". It is a stir-fry dish with chicken, mushrooms, and vegetables, served over rice or noodles. The dish is believed to have originated in the 1800s when Chinese immigrants brought it to the United States, and it has since become a popular Chinese-American dish.

Ingredients and Preparation:

The main ingredients in moo goo gai pan are chicken, mushrooms, and vegetables. The chicken is cut into thin strips and coated in a mixture of cornstarch and egg white, a technique known as "velveting", which makes the meat tender. The mushrooms are typically white button mushrooms, but shiitake or baby bella mushrooms can also be used. The vegetables can include water chestnuts, bamboo shoots, snow peas, carrots, and broccoli.

To prepare the dish, the chicken and vegetables are stir-fried separately in a wok or skillet. The chicken is cooked until golden and the vegetables are crisp-tender. The two are then combined and tossed in a savoury sauce made from chicken broth, soy sauce, sugar, sesame oil, and cornstarch. The dish is typically served immediately with steamed white rice.

Variations and Substitutions:

While the basic components of moo goo gai pan remain the same, there is room for variation and substitution in the choice of vegetables and mushrooms. Fresh, seasonal vegetables can be used, as long as they are cut to a similar size as the chicken. Shiitake mushrooms can be used instead of button mushrooms, and broccoli can be added for extra crunch.

Tips for a Perfect Moo Goo Gai Pan:

• Cut the vegetables to a similar size as the chicken for even cooking.
• Avoid overcooking the vegetables to retain their crisp texture and flavour.
• Don't overcrowd the pan to ensure the ingredients sear properly.
• Freeze the chicken for 20-30 minutes before cutting to make it easier to slice into thin strips.
• Keep the wok or skillet hot while cooking to achieve the perfect sear.

How to make moo goo gai pan

Moo goo gai pan is a delicious stir-fried chicken dish, with vegetables and a savoury sauce. The name translates to 'chicken with sliced mushrooms', and the dish is an American-Chinese classic, adapted from a simple Cantonese stir-fry.

Ingredients:

For the chicken:

• Boneless, skinless chicken breasts
• Cornstarch
• Egg whites
• Vegetable/peanut/avocado/sesame oil
• Minced garlic
• Minced ginger
• Salt and pepper

For the vegetables:

• Mushrooms (button, shiitake or cremini)
• Snow/snap peas
• Carrots
• Water chestnuts
• Bamboo shoots
• Onions/green onions
• Broccoli
• Baby bok choy/Chinese cabbage/celery/bell peppers (optional)

For the sauce:

• Chicken stock/broth
• Cornstarch
• Sugar
• Soy sauce
• Oyster sauce
• Shaoxing cooking wine/dry sherry/white wine/mirin
• Sesame oil (optional)

Method:

• Cut the chicken breasts into thin strips or small cubes. Place in the freezer for 15-20 minutes to firm up, which will make slicing easier.
• Prepare the marinade by mixing egg whites and cornstarch in a bowl. Add the chicken and ensure it is well coated. Refrigerate for 30 minutes.
• Heat oil in a wok or large pan over medium-high heat.
• Sear the chicken for 30 seconds on each side, then remove from the pan and set aside (it will still be raw).
• Add a little more oil to the pan. Stir-fry the garlic, ginger, and onions for 30 seconds.
• Toss in the carrots, mushrooms, and any other harder vegetables. Cook for 2-3 minutes, stirring frequently.
• Add the snow/snap peas, bamboo shoots, and water chestnuts. Cook for a further 2 minutes.
• Return the chicken to the pan and give everything a good mix.
• In a separate bowl, whisk together all the sauce ingredients.
• Pour the sauce into the pan and continue cooking until the sauce thickens and becomes clear. This should take around 2 minutes.
• Garnish with sesame seeds (optional) and serve immediately, with a side of rice or noodles.

Enjoy your homemade moo goo gai pan!

How to thinly slice the chicken

To thinly slice the chicken, start by placing the chicken breasts in the freezer for about 20 minutes. You want them to be firm but not frozen solid, as this will make them easier to slice. When they have firmed up, take them out of the freezer and, holding your knife width-wise, cut the chicken against the grain into thin strips.

Another way to thinly slice the chicken is to use the Chinese velveting technique. This involves coating the chicken with egg white and cornstarch before refrigerating for 30 minutes. This will make the meat incredibly soft and tender.

What to serve with moo goo gai pan

Moo goo gai pan is a Chinese-American dish that is essentially chicken with mushrooms and vegetables. It is usually served with rice, but what else could you serve with it?

Noodles

You could swap out the rice for some ramen, soba noodles, rice noodles, or even linguine.

Appetisers

Soup

Warm up your appetite with egg drop soup, wonton soup, or miso soup.

Salad

Although the stir-fry is packed with veggies, you could serve a side salad. Try an Asian-inspired salad like a crunchy Asian salad, Chinese salad, or Asian pineapple salad.

Frequently asked questions