MOO GOO GAI PAN  (MUSHROOM CHICKEN)

The original Cantonese version is called “Mah Gu Gai Pin”.  It was made popular by way of the Americanized take on the dish.  Hence, “Moo Goo Gai Pan” which literally translates to Moo Goo – mushroom and Gai Pan – chicken slices.

Don’t be fooled by the seemingly simple dish.  It has complex flavors and very tasty. In fairness to it being a Cantonese dish, the recipe I’m doing is the authentic Chinese version.
INGREDIENTS

• 1/2 pound skinless, boneless chicken breast, sliced thinly

For the Marinade:

• 1 tablespoon finely grated fresh  ginger
• 1 1/2 teaspoons sesame oil
• 1 teaspoon Chinese white rice wine/Shaoxing rice wine or gin
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons oyster sauce
• 1/2 teaspoon soy sauce
• 1 teaspoon cornstarch
• Pinch of ground white pepper

For the Sauce:

• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons cornstarch
• Pinch of ground white pepper
• 1/2 cup chicken stock

For the Stir-Fry:

• 3 1/2 tablespoons peanut oil, divided
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon salt
• 1/4 pound small button mushrooms, cut into thick slices
• 6 ounces snow peas, strings removed
• 1 small can or fresh sliced bamboo shoots
• 1 small can or fresh sliced water chestnuts
• 1 tablespoon minced garlic
• 1 tablespoon Chinese white rice wine/Shaoxing rice wine or gin

Instructions:

1. In a large bowl, combine the marinade ingredients.  Add the chicken slices.  Mix and allow to rest for at least 30 minutes.  Set aside.
2. In a small bowl, combine the sauce ingredients and set aside.
3. Heat a wok over high heat.  Add 2 tablespoons peanut oil and coat the wok.  When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
4. Add the mushrooms and stir for 10 seconds.  Add the snow peas, bamboo shoots and water chestnuts and cook, stirring, for 2 minutes.  Turn off the heat, transfer the mixture to a bowl and reserve.  Wipe off the wok with paper towels.
5. Heat the wok over high heat.  Add the remaining oil and coat the wok.  When a wisp of white smoke appears, add the garlic.  When it begins to brown, add the chicken slices and marinade.  Spread in a single layer and cook for 2 minutes.  Turn the chicken over and cook for 1 more minute.
6. Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
7. Add the reserved vegetables and cook, stirring, for 2 minutes.
8. Make a well in the mixture, stir the sauce mixture, and pour in.  Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
9. Turn off heat and serve.

Enjoy!

Credits to: recipelinks.com