How to Make Chinese Moo Goo Gai Pan - Chicken with Sliced Mushrooms Asian Cooking Recipe Cuisine

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China Moo Goo Gai Pan (Chicken with Sliced Mushrooms)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3 Servings

 1 tablespoon vegetable oil

1 cup sliced fresh mushrooms

2 cups chopped broccoli florets

1 (8 ounce) can sliced bamboo shoots, drained

1 (8 ounce) can sliced water chestnuts, drained

1 (15 ounce) can whole straw mushrooms, drained



 1 tablespoon vegetable oil

2 cloves garlic, minced

1 pound skinless, boneless chicken breast, cut into strips



 1 tablespoon cornstarch

1 tablespoon white sugar

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon rice wine

1/4 cup chicken broth


Directions:

 1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. 

 2. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.

 3. Heat the remaining tablespoon of oil in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center. 
4. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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