Moo Goo Gai Pan

Recipe by Chef JenniB




  • 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!