Moo Goo Gai Pan

"The BEST recipe I've tested for Moo Goo Gai Pan. I found this in the May 8, 1988 issue of Awake! magazine, published by the Watchtower Bible & Tract Society, NY. There are a LOT of ingredients but once you have them all prepped and ready to go the recipe comes together very quickly, and it's SO worth it!"
 
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Ready In:
1hr
Ingredients:
21
Serves:
6-8
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ingredients

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directions

  • Marinate the chicken pieces in the soy sauce, wine, and sugar.
  • Stir in the cornstarch, and allow the pieces to stand for half an hour.
  • Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
  • Remove from the pan and set aside.
  • Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
  • Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
  • minced garlic can be added without burning.
  • Stir-fry for one minute.
  • Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
  • Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
  • Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
  • Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!

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Reviews

  1. I had mixed feelings about this. I decided not to rate it because I don't really know how Moo Goo Gai Pan is supposed to taste. I found the end result lacking flavor but I think that it is supposed to be a simple dish. I DID like the technique and the flaver of the chicken. So I may play around with it. A few things that I did different that may have detracted from the result... I had no ginger so omitted it. I replaced the bamboo shoot and snow peas with sliced carrot since that was what I had on hand. I also added more bok choy. I had used 3 chicken breasts so more than called for (I noticed that later) and it seemed to need more veggies. But I think the Bok Choy may have overpowered the flavors. Also I only had vegetable broth on hand instead of chicken broth. (See why it wouldn't have been fair to rate it!?)
     
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Tweaks

  1. I had mixed feelings about this. I decided not to rate it because I don't really know how Moo Goo Gai Pan is supposed to taste. I found the end result lacking flavor but I think that it is supposed to be a simple dish. I DID like the technique and the flaver of the chicken. So I may play around with it. A few things that I did different that may have detracted from the result... I had no ginger so omitted it. I replaced the bamboo shoot and snow peas with sliced carrot since that was what I had on hand. I also added more bok choy. I had used 3 chicken breasts so more than called for (I noticed that later) and it seemed to need more veggies. But I think the Bok Choy may have overpowered the flavors. Also I only had vegetable broth on hand instead of chicken broth. (See why it wouldn't have been fair to rate it!?)
     

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