Moo Goo Gai Pan I

Moo Goo Gai Pan I created by Sackville

Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
  • Marinate for 15 minutes.
  • Combine the stock and the remaining 1 tablespoon of cornstarch.
  • Set aside.
  • Heat the oil in a wok over medium-high heat until very hot but not smoking.
  • Add the ginger and garlic and stir-fry for 1 minute.
  • Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
  • Add the mushrooms and stir-fry for 1 minute more.
  • Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
  • Add in the water chestnuts and heat through.
  • Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.
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RECIPE MADE WITH LOVE BY

@HEP MEP
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@HEP MEP
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"Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)"

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  1. moe13a
    Good, not the most attractive dish but hit the spot. Wasn't clear that i was supposed to separate the marinade from the sauce and it still came out tasty so I'm sure next time it will be even better. Added more chicken stock as advised by reviewers, Thanx! Also added vegetables, made it pretty & added to the taste.
  2. Princess Pea
    Excellent flavor and texture. I chopped, sliced, minced and mixed as needed so that every ingredient was ready to add at the right time. Only change I made was to increase to 2 garlic cloves, 4 ginger root slices and 2/3 cup chicken broth. I keep whole, unsliced ginger root in a freezer bag in the freezer and slice as needed. It is easiest to slice/mince when partially thawed, after scraping the skin off with the edge of a spoon.
  3. Bev I Am
    This is such a good recipe that will remind me of HEP MEP each time I prepare it. Thank you, MEP for this recipe and each recipe you contributed on Zaar to share with our community.
  4. Sackville
    Moo Goo Gai Pan I Created by Sackville
  5. Sackville
    This was a very nice and easy recipe to make. I was concerned that the recipe wouldn't have enough ginger and garlic flavour but it actually turned out just right. The recipe also made quite a bit -- a healthy three portions, in my opinion. I did have to add a bit more stock though, as what I had didn't leave much sauce. I also thought the appearance of the dish would be better with some colourful veggies. Next time I might throw in snow peas or carrots.
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