Mah Gu Gai Pin (moo Goo Gai Pan)
- Ready In:
- 55mins
- Ingredients:
- 26
- Serves:
-
6
ingredients
- 3 1⁄2 tablespoons peanut oil
- 1 tablespoon minced fresh ginger
- 1⁄4 teaspoon salt
- 1⁄4 lb button mushroom, stems removed and caps cut into 1/4 inch slices
- 6 ounces snow peas, strings removed and cut into 1 by 1 1/2 inch pieces
- 1⁄4 cup bamboo shoot, cut into 1 by 1 1/2 inch pieces
- 4 water chestnuts, peeled and cut into 1/4 inch slices
- 1 tablespoon minced garlic
- 1 tablespoon chinese white rice wine or 1 tablespoon gin
-
Marinade
- 1 tablespoon finely grated fresh ginger
- 1 1⁄2 teaspoons sesame oil
- 1 teaspoon chinese white rice wine or 1 teaspoon gin
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons oyster sauce
- 1⁄2 teaspoon soy sauce
- 1 teaspoon cornstarch
- fresh ground white pepper, to taste
- 1⁄2 lb boneless skinless chicken breast, cut into 2 by 1 1/2 nch strips
-
Sauce
- 2 teaspoons oyster sauce
- 1⁄2 teaspoon sugar
- 1 teaspoon soy sauce
- 1⁄2 teaspoon sesame oil
- 2 teaspoons cornstarch
- fresh ground white pepper, to taste
- 5 tablespoons chicken stock
directions
- In a large bowl, combine the marinade ingredients.
- Add the chicken and allow to rest for at least 30 minutes.
- Reserve.
- In a small bowl, combine the sauce ingredients and reserve.
- Heat a wok over high heat for 30 seconds.
- Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
- When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.
- 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 and spatula with paper towels.
- Heat the wok over high heat for 20 seconds.
- Add the remaining peanut oil and coat the wok with it using the spatula.
- When a wisp of white smoke appears, add the garlic.
- When it begins to brown, add the chicken and marinade.
- Spread in a thin layer and cook for 2 minutes.
- Turn the chicken over and cook for 1 more minute.
- 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.
- Add the reserved vegetables and cook, stirring, for 2 minutes.
- Make a well in the mixture, stir the sauce mixture, and pour inches Stir well and cook until the sauce bubbles and thickens, about 30 seconds.
- Turn off the heat, transfer to a heated platter, and serve.
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Reviews
-
I made this recipe per instructions with boneless chicken thighs (I think they taste better than breasts for Asian dishes) and it turned out really good. However, my stir fry technique differs slightly as I only have an electric stove with a flat bottomed hybrid wok. When adding any kind of aromatic to oil, I do so on medium heat, otherwise it'll instantly burn. After the garlic starts to turn a golden brown color, I then the next ingredient (in this case chicken) and then crank up the heat to high. What I like about this recipe is its attention to detail. All of the ingredients and the measurements for those ingredients works perfectly with the dish. Nothing is off and needs to be adjusted at the end. The wok doesn't end up overcrowded, either. I like the marinade for the chicken and the sauce thickened up the final product in 30 seconds, just as advertised. I was very happy with results and would make this again. Thanks for the recipe.
RECIPE SUBMITTED BY
Johnney
Bakersfield, California
<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A>
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