Recipe by Chef JenniB
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!
Top Review by Chef Tweaker
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!?)
FOR THE SAUCE
- 1 1⁄2-2 cups chicken breasts (I've tried breast, thighs and mixed, all worked well)
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons wine
- 1 teaspoon sugar
- 2 tablespoons cornstarch
FOR THE REST
- 2 slices gingerroot (optional)
- 4 cups bok choy
- 1⁄2 cup sliced celery
- 1 cup sliced fresh mushrooms or 1⁄2 cup canned mushroom
- 1⁄4 cup water chestnut
- 1⁄4 cup bamboo shoot (optional)
- 1⁄4 lb snow peas
- 1 large garlic clove, minced
- 2 cups chicken stock
- 3⁄4 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons wine or 2 teaspoons sherry wine
- 1⁄4 cup cornstarch, blended into
- 1⁄4 cup cold water
Directions See How It's Made
- 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!