Ella Walter
Moo goo gai pan is a Chinese-American dish that translates to 'chicken with sliced mushrooms'. It is a stir fry of chicken, mushrooms, and vegetables in a savoury sauce. The chicken is thinly sliced and coated in cornstarch and egg white to create a velvety texture. The vegetables can include snow peas, bamboo shoots, water chestnuts, and carrots. The dish is typically served with rice or noodles.
| Characteristics | Values |
|---|---|
| Name | Moo Goo Gai Pan |
| Origin | Cantonese |
| Translation | "Mushrooms and sliced chicken" |
| Type of cuisine | Chinese-American |
| Type of dish | Stir-fry |
| Main ingredients | Chicken, Mushrooms |
| Other ingredients | Snow peas, Water chestnuts, Bamboo shoots, Carrots, Scallions, Ginger, Garlic, Chicken stock, Oyster sauce, Sesame oil, Cornstarch |
What You'll Learn
Chicken and mushrooms are the main ingredients
Moo goo gai pan is an American-Chinese dish that is a spin-off of a Cantonese staple. The name originates from the Cantonese dialect and translates directly to "mushrooms and sliced chicken." Essentially, it's a hearty mix of chicken and mushrooms, and can be served over rice or noodles.
The mushrooms are usually white button mushrooms that are sliced into pieces, but other varieties such as shiitake, wood ear, or cremini mushrooms can be used. Canned button mushrooms or straw mushrooms are also an option.
In addition to chicken and mushrooms, moo goo gai pan also includes a variety of crisp vegetables. Common choices include water chestnuts, bamboo shoots, snow peas, carrots, and broccoli. Other options such as bok choy, celery, scallions, or cabbage can also be added according to preference.
To prepare the dish, the chicken is marinated in a mixture of soy sauce, rice vinegar, and cornstarch, which infuses flavour and creates a silky texture. It is then stir-fried with the vegetables and a savoury sauce made from chicken broth, soy sauce, rice vinegar, oyster sauce, and sesame oil. The cornstarch is crucial to achieving the desired thick and gooey consistency of the sauce.
Moo goo gai pan is a quick and easy dish that can be customised to your liking. It is a popular choice for those seeking a healthy, flavourful, and comforting Chinese meal.
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It's a stir-fry dish
Moo goo gai pan is a stir-fry dish that is a spin-off of a Cantonese staple. It is a mix of chicken and mushrooms, served over rice or noodles. The name comes from the Cantonese 'moh gu gai pin', which means 'plate of chicken and mushrooms'.
The dish is a chicken stir-fry that is thickened with cornstarch and paired with crunchy vegetables. The main ingredients are boneless chicken breasts and mushrooms. The chicken is cut into strips and dipped in cornstarch and egg whites, which gives the meat a velvety texture. This process is known as 'velveting' and ensures the meat is tender. The chicken is then stir-fried with vegetables, such as white button mushrooms, water chestnuts, fresh snap peas, carrots, and bamboo shoots.
Moo goo gai pan is usually served with rice, although it can also be served with noodles. It is a popular dish in Chinese restaurants and is known for its delicate and subtle flavours. The dish is also very healthy, with a high proportion of vegetables.
To make moo goo gai pan, it is best to cut and portion out all the ingredients first. The chicken is then coated in cornstarch and egg whites and left to marinate. The vegetables are stir-fried and set aside, and then the chicken is cooked. Finally, the chicken and vegetables are combined with a slurry made from cornstarch, chicken stock, soy sauce, and sugar. The dish is served immediately, with rice or noodles.
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It's a Cantonese dish
Moo goo gai pan is a Cantonese dish that has been served in Chinese restaurants ever since they appeared in the US. The name originates from the Cantonese dialect and translates directly to "mushrooms and sliced chicken." It is a chicken stir-fry that's thickened with cornstarch and paired with crunchy vegetables. The main ingredients in this dish are boneless chicken breasts and mushrooms. The chicken is cut into strips and dipped in cornstarch and egg whites for a velveting effect, which makes the meat incredibly soft and tender.
The mushrooms are usually white button mushrooms that are sliced into pieces, although canned button mushrooms or shiitake mushrooms can also be used. A handful of crunchy vegetables are added for texture, such as white chestnuts, fresh snap peas, carrots, bamboo shoots, broccoli, bok choy, celery, or cabbage. Substitutions and additions are common and encouraged, depending on preference and availability.
Moo goo gai pan is quite easy to make. The chicken is first coated in cornstarch and egg whites and left to marinate for about 30 minutes. The vegetables are then cooked in a wok or large skillet over medium-high heat with a small amount of oil. After they are crisp-tender, they are removed from the pan and set aside. More oil is added, and the chicken is seared until cooked through. Finally, the vegetables and chicken are combined with a slurry made of cornstarch, chicken stock, soy sauce, and a bit of sugar, and cooked until the slurry thickens. The dish is typically served immediately with steamed rice to help soak up the delicious sauce and balance the flavours.
Moo goo gai pan is a quick and easy Chinese dish that has been modernised into an American-Chinese stir-fry. It is a popular Chinese takeout dish that is light, flavourful, and healthier compared to other options. The dish is one of the healthiest you'll find on any Chinese restaurant menu, and it has the delicate and subtle flavours characteristic of Cantonese cooking.
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It's an American-Chinese classic
Moo goo gai pan is an American-Chinese classic, a spin-off of a Cantonese staple dish. The name originates from the Cantonese dialect and translates directly to "mushrooms and sliced chicken." It is a hearty mix of chicken and mushrooms, and can be served over rice or a bed of noodles.
Moo goo gai pan is an English transliteration of the Cantonese dish, "moh gu gai pin," which literally means a plate of chicken and mushrooms. It is a chicken stir-fry that is thickened with cornstarch and then paired with a bed of crunchy vegetables. The chicken is cut into strips and dipped in cornstarch and egg white for a velveting effect, making the meat incredibly soft and tender. The main ingredients in this dish are boneless chicken breasts and mushrooms. The mushrooms are usually white button mushrooms that are sliced into pieces, although canned button mushrooms also work. Finally, a handful of crunchy vegetables are added for texture, such as white chestnut, fresh snap peas, carrots, and bamboo shoots.
Moo goo gai pan is quite easy to make. The best way to save time is to cut and portion out everything first. The chicken is coated in cornstarch and egg whites and allowed to marinate for about 30 minutes. The vegetables are then cooked in a large skillet or wok over medium-high heat. The chicken is added to the pan and seared until cooked through. The chicken and vegetables are then combined with a slurry of cornstarch, chicken stock, soy sauce, and a bit of sugar, and cooked until the slurry thickens. The dish is typically served immediately with white rice.
Moo goo gai pan is a popular Chinese takeout dish that is now modernized into an American-Chinese stir-fry. It is a quick and easy Chinese dish that is perfect for a busy weeknight meal. The dish is also very customizable, as you can throw in leftover veggies that you have in the fridge. Overall, moo goo gai pan is a delicious and hearty meal that can be easily made at home.
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It's served with rice or noodles
Moo goo gai pan is a Chinese-American dish that is usually served with rice or noodles. It is a stir-fried dish with chicken, mushrooms, and vegetables in a savoury sauce. The name of the dish is a direct translation of its main ingredients, with "moh gu gai pin" in Cantonese meaning "plate of chicken and mushrooms".
The dish is often served with steamed rice, which complements the savoury sauce well. The rice helps to balance out the flavours of the dish and soak up the sauce.
Moo goo gai pan can also be served with noodles, providing a heartier meal. The noodles used can vary, from thin rice noodles to thicker wheat noodles, depending on personal preference and availability.
The versatility of moo goo gai pan makes it a popular choice for those who enjoy Chinese cuisine. It allows for customization, as individuals can choose their preferred type of meat, vegetables, and side, creating a unique dining experience each time.
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Frequently asked questions
The name is a direct translation from the two main ingredients – chicken and mushrooms. The literal translation for mòh-gū gāi-pin is 'mushrooms with chicken slices'.
The main ingredients are chicken and mushrooms, along with vegetables such as water chestnuts, bamboo shoots, snow peas, and carrots.
White button mushrooms are typically used, but you can also use shiitake or wood ear mushrooms.
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 incredibly soft and tender.
The sauce typically includes chicken broth, soy sauce, rice vinegar or white sauce, oyster sauce, and sesame oil.
