Moo Goo Gai Pan
A popular restaurant dish, Moo Goo Gai Pan means "fresh mushrooms with sliced chicken."
Course: Chicken, Main Course
- 3/4 pound boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- a few drops sesame oil
- 1 tablespoon cornstarch
- 1 cup fresh button mushrooms
- 1/2 cup canned bamboo shoots
- 1/2 cup canned water chestnuts
- 2 slices ginger
- 1 garlic clove
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 3 tablespoons oil for stir frying or as needed
Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables.
Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.
You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.
- 4 tablespoons water
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1/4 cup sliced green onions
- 4 cloves garlic minced
- 12 ounces cooked shrimp tails removed
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger and set aside.
Proceed to heat the oil in a large skillet over medium-high heat. Stir in green onions and garlic and cook for 30 seconds. Next, stir in shrimp, coating with the oil. Add the sauce and then continue to stir until it’s bubbly and thickened.
Course: Side Dish
- ½ cup Chicken broth (I used the golden broth recipe I posted earlier to make it vegetarian, but a fat-free chicken broth would also be good)
- 1 teaspoon Cornstarch
- 2 tablespoon Soy sauce
- 1 teaspoon Sugar
- 3 tablespoon Oil (Or use a small amount of broth or other sauteing liquid, adding more as it evaporates)
- ½ medium Onion diced
- 1 pounds Broccoli cut into small pieces (I like it with 1/2 broccoli and 1/2 cauliflower, cut in thin fan-shaped slices.)
Combine chicken broth, cornstarch, soy sauce, and sugar and set aside.
Heat oil in skillet/wok.
Fry until golden.
Stir fry for three minutes.
Add sauce ingredients.
Stir fry for 1 minute until sauce clears.
Chicken Almond Ding
Course: Main Course
- 2 whole chicken breasts (about 2 lbs.)
- 1 egg white
- 1 tsp salt
- 1 tsp cornstarch
- 1 tsp soy sauce
- Dash of white pepper
- 2 med carrots
- 2 tbsp oyster sauce or 1 tbsp. dark soy sauce
- 1 tbsp plus 1 tsp cornstarch
- 1/4 tsp water
- Vegetable oil
- 2 tbsp vegetable oil
- 1/4 c diced onion
- 1 tsp finely chopped garlic
- 1 tsp finely chopped gingerroot
- 1 c diced celery
- 1/2 c diced canned water chestnuts
- 1 tsp salt
- 1/2 d diced bamboo shoots
- 1 can (4 oz.) button mushrooms, drained
- 1/2 c chicken broth
- 1 c frozen peas
- 1/2 c roasted whole almonds
- 2 tbsp chopped green onions (with tops)
Remove bones and skin from chicken; cut chicken into 1/4 inch pieces. Mix egg white, 1 teaspoon salt, 1 teaspoon cornstarch, the soy sauce and white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate 30 minutes.
Cut carrots into 1/2 inch pieces. Place carrots in boiling water. Cover and cook 1 minute. Immediately rinse under running cold water; drain. Mix oyster sauce, 1 tablespoon plus 1 teaspoon cornstarch and the water.
Heat vegetable oil (1 inch) in wok to 325 degrees. Add chicken; fry, turning frequently, until chicken turns white. Remove from wok to strainer. Wash and dry wok thoroughly.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add onion, garlic and gingerroot; stir-fry until garlic is light brown. Add celery, water chestnuts and 1 teaspoon salt; stir-fry 1 minute. Add bamboo shoots and mushrooms; stir-fry 1 minute. Stir in carrots, chicken and chicken broth. Heat to boiling; cover and stir until thickened, about 20 seconds. Stir in peas. Garnish with almonds and green onions. 6 servings.
Microwave Reheat Directions:
Prepare Chicken Almond Ding as directed except -- omit peas, almonds and green onions; cover and refrigerate no longer than 24 hours. Just before serving, prepare peas, almonds and green onions. Cover chicken mixture tightly and microwave on microproof platter or bowl on high (100%) power 5 minutes; stir in peas. Cover and microwave until hot, about 5 minutes longer. Garnish with almonds and green onions.
Shrimp Almond Ding
Course: Main Course, Shrimp
- 1 pound raw medium shrimp (in shells)
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/4 teaspoon roasted sesame oil
- 3 stalks celery
- 1/2 cup sliced canned bamboo shoots
- 1/2 cup whole water chestnut
- 1 medium onion
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons vegetable oil
- 1/2 cup blanched almonds
- 1/8 teaspoon salt
- 1 teaspoon finely chopped garlic
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 can (4 ounces) button mushrooms drained
- 1/2 cup chicken broth
- 1 tablespoon dry white wine
- 1/2 cup frozen green peas
- 2 tablespoons oysters sauce
- 2 green onions (with tops) chopped
Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.
Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.
Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.
Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.
Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.