Mah Gu Gai Pin (moo Goo Gai Pan)

Recipe by Johnney
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine the marinade ingredients.
  • Add the chicken and allow to rest for at least 30 minutes.
  • Reserve.
  • In a small bowl, combine the sauce ingredients and reserve.
  • Heat a wok over high heat for 30 seconds.
  • Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
  • When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
  • Add the mushrooms and stir for 10 seconds.
  • Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
  • Turn off the heat, transfer the mixture to a bowl, and reserve.
  • Wipe off the wok and spatula with paper towels.
  • Heat the wok over high heat for 20 seconds.
  • Add the remaining peanut oil and coat the wok with it using the spatula.
  • When a wisp of white smoke appears, add the garlic.
  • When it begins to brown, add the chicken and marinade.
  • Spread in a thin layer and cook for 2 minutes.
  • Turn the chicken over and cook for 1 more minute.
  • 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.
  • Add the reserved vegetables and cook, stirring, for 2 minutes.
  • 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.
  • Turn off the heat, transfer to a heated platter, and serve.
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