MOO GOO GAI PAN RECIPE | ALLRECIPES
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Provided by deven
Categories World Cuisine Asian Chinese
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 3 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. 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.
- 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 center, about 5 minutes. Stir together the cornstarch, 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.
Nutrition Facts : Calories 409.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 86.3 mg, FatContent 14.3 g, FiberContent 8.3 g, ProteinContent 41.7 g, SaturatedFatContent 2.7 g, SodiumContent 989.9 mg, SugarContent 8.9 g
MOO GOO GAI PAN II RECIPE | ALLRECIPES
While you may see this dish frequently at American Chinese restaurants, it is actually a true Cantonese dish. This is the Americanized version that will duplicate what you're used to eating for take-out. You can substitute sherry and soy sauce for the white wine to make a version with brown sauce.
Provided by Bao Le
Categories World Cuisine Asian Chinese
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutrition Facts : Calories 173.5 calories, CarbohydrateContent 13.2 g, CholesterolContent 25.5 mg, FatContent 8.4 g, FiberContent 2.7 g, ProteinContent 12 g, SaturatedFatContent 1.5 g, SodiumContent 48.2 mg, SugarContent 3.6 g
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Reviews 0
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- "moo goo gai pan (instant pot) This Pressure Cooker Moo Goo Gai Pan is so easy to cook, your whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too. Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes Total Carbs: 18 g Protein: 27 g Servings: 4 This Pressure Cooker Moo Goo Gai Pan is so easy to cook, you're whole family will love this Chinese takeout made at home! So easy to make in your Instant Pot or other Electric Pressure Cooker, it's gluten free too. instructions First, prepare the chicken thighs by cutting into large pieces, and chop all the vegetables, garlic and ginger as directed so that you are ready to cook. Turn on the saute/browning function in your Instant Pot or other electric pressure cooker and add 1 tbsp oil to coat the bottom, use the 'adjust' button to turn it to the medium saute heat. Add 1 tbsp of oil to the inner pot and saute the chicken thigh pieces for just 1 minute, then turn off the saute function. Add 1/2 cup (120 mls) of the gluten free chicken stock (reserve the rest) to the inner pot along with the chicken thigh pieces. Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 1 minute at High Pressure. While the chicken is cooking, mix together the remaining chicken broth, gluten free soy sauce, dry sherry and cornstarch. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Pressure Release, or NPR) for about 7 minutes, then you can gently release the rest of the pressure by opening the vent. Add the garlic and ginger, and the liquid into the pot and cook (use saute function) for 1 minute. Add mushrooms and carrots to the pot, cook for 2 minutes, stirring occasionally. Now, add the remaining vegetables and cook for 1 minute, serve hot over rice. recipe notes Adapted from Omnivore's Cookbook Nutrition Facts Pressure Cooker Moo Goo Gai Pan (Instant Pot) Amount Per Serving Calories 269 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Cholesterol 109mg 36% Sodium 567mg 24% Potassium 738mg 21% Total Carbohydrates 18g 6% Dietary Fiber 3g 12% Sugars 6g Protein 27g 54% Vitamin A 66% Vitamin C 22.8% Calcium 3.4% Iron 14.9% * Percent Daily Values are based on a 2000 calorie diet"
MOO GOO GAI PAN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 504 per serving
- Season with soy sauce and serve over rice immediately.
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