Mah Gu Gai Pin (moo Goo Gai Pan)

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Total Time
55mins
Prep
45 mins
Cook
10 mins

This is the authentic Chinese version of Moo Goo Gai Pan. It means "fresh mushrooms cooked with sliced chicken." The difference being the ingredients and sauce. I find both versions delish!

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Ingredients

Nutrition

Directions

  1. In a large bowl, combine the marinade ingredients.
  2. Add the chicken and allow to rest for at least 30 minutes.
  3. Reserve.
  4. In a small bowl, combine the sauce ingredients and reserve.
  5. Heat a wok over high heat for 30 seconds.
  6. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
  7. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
  8. Add the mushrooms and stir for 10 seconds.
  9. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
  10. Turn off the heat, transfer the mixture to a bowl, and reserve.
  11. Wipe off the wok and spatula with paper towels.
  12. Heat the wok over high heat for 20 seconds.
  13. Add the remaining peanut oil and coat the wok with it using the spatula.
  14. When a wisp of white smoke appears, add the garlic.
  15. When it begins to brown, add the chicken and marinade.
  16. Spread in a thin layer and cook for 2 minutes.
  17. Turn the chicken over and cook for 1 more minute.
  18. Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
  19. Add the reserved vegetables and cook, stirring, for 2 minutes.
  20. Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
  21. Turn off the heat, transfer to a heated platter, and serve.
Most Helpful

4 5

I made this recipe per instructions with boneless chicken thighs (I think they taste better than breasts for Asian dishes) and it turned out really good. However, my stir fry technique differs slightly as I only have an electric stove with a flat bottomed hybrid wok. When adding any kind of aromatic to oil, I do so on medium heat, otherwise it'll instantly burn. After the garlic starts to turn a golden brown color, I then the next ingredient (in this case chicken) and then crank up the heat to high. What I like about this recipe is its attention to detail. All of the ingredients and the measurements for those ingredients works perfectly with the dish. Nothing is off and needs to be adjusted at the end. The wok doesn't end up overcrowded, either. I like the marinade for the chicken and the sauce thickened up the final product in 30 seconds, just as advertised. I was very happy with results and would make this again. Thanks for the recipe.

My sister brought me mah gu gai pan from a restaurant the at the same time I printed this recipe, I made the recipe as printed. It was awesome. Better than the restaurant recipe. Thank you..It was easy to prepare and will have it often.

5 5

My family really enjoyed this at our Chinese New Year celebration. Thanks for posting!