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My review
Moo Goo Gai Pan
6
deven
"This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful."
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Ingredients
40 m servings 409Original recipe yields 3 servings
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Directions
{{model.addEditText}} Print- 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. 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.
- Heat the remaining tablespoon of vegetable 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, about 5 minutes. 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 6997 Ratings
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Most helpful positive review
5/27/2008
I Hope that people read this review before running out and buying ingredients. NOTE: There is NO rice wine vinegar...IT IS JUST RICE WINE OR SAKE...NOT VINEGAR! I have been making this recipe...
Most helpful critical review
7/21/2008
This was okay. I just felt there was something missing. I think it needed way more garlic. Don't think I will make it again though.
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5/27/2008
I Hope that people read this review before running out and buying ingredients. NOTE: There is NO rice wine vinegar...IT IS JUST RICE WINE OR SAKE...NOT VINEGAR! I have been making this recipe...
8/4/2013
It was very good - but I "velveted" the chicken which made it most excellent. Most Chinese restaurants use this technique for their Moo-Goo's & other meat dishes. 1 Egg white & 1 TBsp corn star...
7/31/2008
This recipe is fantastic. I also use it to make Beef and Broccoli. Just substitute thinly sliced steak for the chicken; worcestershire sauce for the oyster sauce; beef broth for the chicken bro...
7/21/2008
This was okay. I just felt there was something missing. I think it needed way more garlic. Don't think I will make it again though.
7/26/2008
This was wonderful! Very light and flavorful. The only change I made was to sub another tbs of soy for the oyster sauce. We had this with fried rice and store-bought egg rolls. Excellent! Will c...
8/12/2008
This is a good recipe, but I agree with reviewer missdrea, that something seems to be missing. Chinese is my favorite cuisine and through the years I've dined in countless Chinese restaurants an...
1/18/2009
I was craving chinese and came upon this recipe. It was outstanding! It was so quick and easy. I used more broccoli than the recipe called for and added more soy sauce to taste and more broth to...
3/5/2009
This is a great recipe... the instructions are clear and precise and the end result was very tasty. I was a little hesitant to put the garlic in the oil at that high of a temperature, but I did ...
6/5/2012
This is exactly what Moo Goo Gai Pan is supposed to taste like. It's not meant to be spicy but that's probably what's "lacking" for some of us. I didn't have water chestnuts so I peeled and slic...