Chicken with Sliced Mushrooms (Moo Goo Gai Pan )

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    Chicken with Sliced Mushrooms (Moo Goo Gai Pan )

    Chicken with Sliced Mushrooms (Moo Goo Gai Pan )

    (86)
    40min


    70 people made this

    This Chinese dish is great, light and very flavourful. Chicken is cooked with Chinese vegetables and straw mushrooms in a lovely sauce.

    Ingredients
    Serves: 3 

    • 1 tablespoon vegetable oil
    • 150g sliced fresh mushrooms
    • 2 heads of broccoli, cut into florets
    • 250g sliced bamboo shoots, drained
    • 250g sliced water chestnuts, drained
    • 1 tin whole straw mushrooms, drained or the equivalent of fresh or tinned Chinese mushrooms
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 500g skinless, boneless chicken breast, cut into strips
    • 1 tablespoon corn flour
    • 1 teaspoon white sugar
    • 1 tablespoon (20ml) soy sauce
    • 1 tablespoon (20ml) oyster sauce
    • 1 tablespoon (20ml) rice wine
    • 1/2 cup (125ml) chicken stock

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat 1 tablespoon of the oil in a wok or large frypan over high heat until it begins to smoke. Stir in the mushrooms, broccoli, bamboo shoots and water chestnuts. Cook and stir until all the vegetables are hot and the broccoli is tender, about 5 minutes. Remove from the wok and set aside. Wipe out the wok.
    2. Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl.
    3. Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken and cook until the chicken has lightly browned on the edges and is no longer pink in the centre, about 5 minutes.
    4. Stir together the corn flour, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl. Pour over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
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    Reviews and Ratings
    Global Ratings:
    (86)

    Reviews in English (86)

    by
    0

    Wow..this amount of food made much more than dinner for three-more like five! I altered ingredients a bit to my taste...but its a good quick meal. Tasty and has to be healthy! plus we have lunch for a few days!:-)  -  18 Mar 2009

    by
    83

    I Hope that people read this review before running out and buying ingredients. NOTE: There is NO rice wine vinegar...IT IS JUST RICE WINE OR SAKE...NOT VINEGAR! I have been making this recipe for a while now and it is great. I just wanted to mention that the "rice wine" should NOT be rice wine vinegar. In case anyone got confused. You can also substitute sake for the rice wine. My family loves Chinese food and this is one of our favorites.  -  27 May 2008  (Review from Allrecipes USA and Canada)

    by
    45

    This recipe is fantastic. I also use it to make Beef and Broccoli. Just substitute thinly sliced steak for the chicken; worcestershire sauce for the oyster sauce; beef broth for the chicken broth. I omit rice wine from both recipes because it is hard to find and the recipe is great without it. Thanks for posting this recipe, Deven!  -  31 Jul 2008  (Review from Allrecipes USA and Canada)

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