Tillie Doyle
Moo goo gai pan is a Chinese-American dish that translates to chicken with sliced mushrooms. The sauce is a light and savoury white sauce that is chicken broth-based, seasoned with small amounts of soy sauce, oyster sauce, vinegar, sugar, sesame oil, ginger, garlic and green onions.
| Characteristics | Values |
|---|---|
| Main ingredients | Boneless chicken breasts, mushrooms |
| Other ingredients | Water chestnuts, fresh snap peas, carrots, bamboo shoots, baby bok choy, Chinese cabbage, celery, bell peppers |
| Sauce ingredients | Chicken broth, soy sauce, oyster sauce, rice wine, brown sugar, sesame oil, salt, pepper, cornstarch |
| Preparation | Chicken is thinly sliced and coated in cornstarch and egg white for a "velveting effect" |
What You'll Learn
Chicken broth
When making moo goo gai pan, it is important to use low-sodium chicken broth so that you can control the salt level in the dish. You can also use vegetable broth, but chicken broth is more flavourful.
The sauce for moo goo gai pan is simple to make and can be whisked together in minutes. It can also be made ahead of time and stored in an airtight container in the refrigerator for up to two weeks.
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Soy sauce
When making moo goo gai pan, it is important to use low-sodium soy sauce so that you can control the saltiness of the dish. This is because other ingredients in the sauce, such as oyster sauce and chicken broth, can also be quite salty. Using low-sodium soy sauce will ensure that the final dish is not overly salty.
In addition to soy sauce, the sauce for moo goo gai pan typically includes oyster sauce, chicken broth, rice wine or dry sherry, brown sugar, sesame oil, garlic, ginger and green onions. These ingredients are whisked together to form a light and savoury sauce that complements the chicken and vegetables in the stir-fry.
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Oyster sauce
When shopping for oyster sauce, it is important to choose a quality brand such as Lee Kum Kee or Kikkoman, as the difference in taste is noticeable. Oyster sauce is typically found in the Asian aisle of most supermarkets and is very affordable, usually costing only a few dollars.
In addition to oyster sauce, the white sauce in Moo Goo Gai Pan also includes chicken broth, soy sauce, Japanese rice wine or dry sherry, brown sugar, Asian chilli sauce, sesame oil, salt, pepper, and cornstarch. The sauce is light and savoury, with subtle hints of sweetness and nuttiness. It is important to note that oyster sauce is not suitable for vegetarians, but vegetarian alternatives made from mushrooms are available.
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Rice wine
When cooking Moo Goo Gai Pan, the rice wine is added to the sauce, which is then poured over the chicken and vegetables. The other ingredients in the sauce are chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, and sugar.
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Sugar
The sauce is made by stirring together chicken broth, soy sauce, oyster sauce, rice wine, brown sugar, sesame oil, salt, pepper and cornstarch. The sauce is then poured over the chicken and vegetables and brought to a boil, thickening as it cooks.
The sugar is essential to the flavour of the dish, adding a subtle sweetness that balances the savoury notes of the sauce.
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Frequently asked questions
Moo goo gai pan sauce is a light and savoury sauce. It is made with chicken broth, Shaoxing cooking wine, sesame oil, soy sauce, oyster sauce, sugar, salt, pepper, and cornstarch.
The American version of the dish has a much higher proportion of vegetables.
"Moo goo gai pan" is an English transliteration of the Cantonese "moh gu gai pin", which means "plate of chicken and mushrooms".
First, prep all the ingredients. Slice the chicken and mushrooms into thin pieces, and cut the vegetables into bite-sized pieces. Next, coat the chicken in cornstarch and egg whites, and let it marinate for about 30 minutes. Then, cook the vegetables in a large skillet or wok over medium-high heat until they are crisp-tender. Remove the vegetables from the pan and cook the chicken until it is done. Finally, add the vegetables back to the pan and cook the chicken and vegetables with a slurry of cornstarch, chicken stock, soy sauce, and sugar, until the slurry thickens. Serve immediately with white rice.
