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July 30, 2001

Moo Goo Gai Pan

Moo Goo Gai Pan

Cecil Coupe

adapted from various sources


3/4 lb boneless, skinless chicken breast, sliced thin
1 1/2 tbl peanut oil for stir frying
Marinade
1 tbl grated ginger
1 1/2 tsp sesame oil
1 tsp chinese rice wine or dry sherry
1/2 tsp sugar
1/4 tsp salt (see note about chick stock)
1 1/2 tsp oyster sauce
1/2 tsp soy sauce
1 tsp cornstarch
Cooking Sauce
2 tsp oyster sauce
1/2 tsp sugar
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp corn starch
5 tbl chicken stock (if using chicken broth/bullion, omit salt in marinade
and veggies)
Veggies
2 tbl peanut oil for stir frying
1 tbl minced ginger
1/4 tsp salt (omit is using broth)
4 oz can shitake mushrooms, sliced (Polar brand?)
6 oz snow peas (Maybe be cheaper to use frozen)
1/4 cup sliced bamboo shoots (or 1/2  of 8 oz canned, drained)
1/2 cup sliced water chestnuts (or 1/2 of 8 Oz canned, drained)
1 tbl minced garlic
1 tbl Chinese rice wine or dry sherry

Instructions


  1. If using frozen snow peas, thaw in colander (approximately two hours)
  2. Slice chicken and mix with marinade ingredients.
  3. Start rice in steamer (roughly 35 minutes)
  4. Drain canned veggies and chop if whole. Put on a plate.
  5. Make chicken broth (if using bullion)
  6. Add Cooking Sauce ingredients in a small bowl
  7. Mince garlic and and ginger, (put the ginger on the veggie plate)
  8. With 7 – 10 minutes left before rice is done, heat the wok and then add 1 1/2 tbl peanut oil in the wok. When it just starts to smoke, add the garlic, stir for a few seconds and add the chicken and marinade. Cook until white (about 2 minutes).  Drain in the (empty colander)
  9. Add remaining oil to wok and when starting to smoke, stir fry ginger for a few seconds, add snow peas, mushrooms, bamboo shoots and water chestnuts. Stir try for two minutes.
  10. Add chicken and continue stir frying for two minutes
  11. Add cooking sauce and bubble until desired thickness (30 seconds to a minute)

 


Notes
7/30/01 (Cecil Coupe) – Cheap canned mushrooms have no flavor, but it was worth a chance. If you like lots of sauce (I do) you could double the chicken broth and add a little more cornstarch to the cooking sauce. It was good though.

This entry was posted on Monday, July 30th, 2001 at 8:40 pm and is filed under Chinese, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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