Moo Goo Gai Pan - Chicken and Mushrooms

Moo goo means “mushroom”, Gai means “chicken” and pan means “sliced”. When the chicken is cut very thin, velveted, and cooked very quickly, it remains wonderfully tender. The vegetables and seasonings vary widely in this dish, but mushrooms and chicken are always used.

1 Cup Chinese (Napa)  or substitute celery (optional)

1 Can drained sliced water chestnuts

1 Cup snow peas, washed in cold water ( sub snap peas if you like)

2 Boneless, skinless chicken breast, sliced in thin slices

1 Cup baby white mushrooms, stemmed and chopped

2 Cloves garlic, minced

1 1/2 Tablespoon minced fresh ginger, minced or graded

1/2 Vidalia onion

1 Carrot peeled, sliced into diamonds (optional)

1+1 Tablespoons oil

1 Tablespoon white pepper

1 + 2 Tablespoons cornstarch

1 Teaspoon white sugar (optional or a tablespoon of Marin)

2 Teaspoons soy 

1 Tablespoon Shaoxing wine

1 Teaspoon seasoned rice wine vinegar

¼ Cup chicken broth and a little more, later, if needed

In a bowl, add cornstarch to cut up chicken. Let rest 20 minutes.

Mix a slurry of cornstarch with 1 tablespoon chicken stock for thickening later.

In a small bowl, measure out the portion of soy, Marin, Shaoxing  wine, seasoned rice vinegar, white pepper and set aside.

Align the vegetables in the order they should be cooked. Once you start cooking, you won’t have time to look for ingredients. The order for vegetables should be onions, carrots, celery, water chessnuts, snow peas, and mushrooms. Add liquid. 

Heat the wok until hot, then add a small amount oil. Cook ginger and garlic. When cooked add a bit more oil and cook chicken. stir fry well. When almost done, add onions, carrots, cabbage. Stir fry two minutes. Add water chestnut, snow peas and mushrooms. Stir fry 1 minute then add liquid. Cook an additional minute, Add slurry. stir fry and toss until thickened. The sauce will not achieve its full thickness until it has returned to a boil. Sauce should be thickened but slightly runny. Serve over steamed jasmine rice.