Cantonese Moo Goo Gai Pan has been a mainstay of American Chinese cuisine since the first Chinese restaurants opened. Cantonese is the language of origin, and the name means “mushrooms and sliced chicken” in the language.
White bok choy, mushrooms, bamboo shoots, and water chestnuts are cooked in a white sauce to make Moo Goo Gai Pan. Cantonese cuisine is known for its delicate and subtle flavors, and this dish is a prime example of why it is one of the healthiest options on any Chinese menu.
When referring to Chinese cuisine, the absence of soy sauce from a “white sauce” is all that needs to be said. As an alternative, chicken stock, fresh ginger, garlic, and scallions are used in a meal with a white sauce, such as moo goo gai pan. The end product is a delicious, fragrant, and simple to prepare meal!
Enjoy this nutritious Moo Goo Gai Pan, on me! Keep in mind that the base sauce recipe can be easily adapted to accommodate various vegetable combinations.
- 340g of sliced chicken breast
- 8 ounces of canned bamboo shoots, drained and rinsed
- 8 ounces of canned straw mushrooms, drained and rinsed
- 8 ounces of canned water chestnuts, drained and rinsed
- 6 thin slices of fresh ginger
- 2 scallions (white portion, chop ½-inch pieces)
- 2 cloves of thinly sliced garlic
- 4 to 5 cups of washed bok choy (chop into 1×2 inch rectangles)
- 1 cup of chicken stock
- ½ cup of sliced white or cremini mushrooms
- 3 tablespoons of water
- 1 1/2 tablespoons of cornstarch
- 1 tablespoon of Shaoxing wine
- 2 teaspoons of cornstarch
- 1 teaspoon of canola oil (+ 3 tablespoons)
- 1 teaspoon of oyster sauce
- ½ teaspoon of sesame oil
- salt and white pepper
- Add the chicken and 3 tablespoons of water to a bowl. Hand-massaging the bird will help it absorb the water. After that, throw in the rest of the marinade: Mix together the canola oil in a teaspoon, the cornstarch in two, the salt in a quarter teaspoon, and the white pepper in a sprinkle. Blend, then wait 20 minutes.
- The wok should be heated until it begins to smoke over high heat. Spread the chicken in a single layer around the outside of the wok and drizzle with 2 tablespoons of oil. Ten seconds at a high heat should do it.
- To finish searing the chicken, flip it over and give the other side 20 seconds. Remove the chicken from the heat and return it to the marinade. About 60% of the way through cooking time is ideal for chicken.
- Place the pan again on the stove over high heat and add the remaining tablespoon of oil and ginger segments. Ten seconds is all it takes for the ginger to infuse the oil. Stir fry for a further 15 seconds after adding the scallions and garlic.
- Add the bamboo shoots, mushrooms, and water chestnuts next. Throw the bok choy into the stir fry for 30 seconds.
- Finally, pour in the Shaoxing wine and continue cooking for a further minute. Once the chicken is seared, add it together with the hot chicken stock.
- You need to keep the wok hot by adding chicken stock that is near boiling. Home cooks will find this particularly useful because most stove burners don’t produce enough heat for a good stir-fry.
- To the boiling sugar, oyster sauce, and sesame oil, add about a teaspoon of salt and a pinch of white pepper. Mix thoroughly by stirring. Use a spoon to sample the sauce and adjust the seasoning as needed.
- For best results, put the cornstarch slurry in a small bowl and give it a little toss before adding it to the wok. The water and starch in the slurry will separate if added too quickly. If you like a thinner or thicker sauce, adjust the amount of slurry used accordingly.
- Once the minute is over, the sauce should have thickened.
- Steamed rice should be served right away.