Cantonese Chicken With Mushrooms Recipe

Moo Goo Gai Pan: Mushroom and Chicken Stir Fry

WEBJun 6, 2019 · Moo Goo Gai Pan: Recipe Instructions. Place the chicken and 3 tablespoons of water in a medium bowl. Massage the chicken …

1. Place the chicken and 3 tablespoons of water in a medium bowl. Massage the chicken with your hands until the water is absorbed by the chicken. Next, add the rest of the marinade ingredients: 1 teaspoon canola oil, 2 teaspoons cornstarch, 1/4 teaspoon salt, and a pinch of ground white pepper. Mix well and set aside for 20 minutes.
2. Heat the wok over high heat until it just starts to smoke. Coat the perimeter of the wok with two tablespoons of oil, and spread the chicken in one layer around the wok. Let it sear for 20 seconds. Turn the chicken and let the other side sear for another 20 seconds. Turn the heat off, and transfer the chicken back to your marinade bowl. The chicken should be about 60% done.
3. Turn the burner back on to high heat, and add another tablespoon of oil, along with the ginger slices. Let the ginger infuse the oil for about 10 seconds. Add the scallions and garlic and stir fry for another 15 seconds. Next, add the mushrooms, bamboo shoots, and water chestnuts. Stir fry for 30 seconds, and add the bok choy.
4. Next, add the Shaoxing wine and stir-fry for another minute. Then add the seared chicken slices and the hot chicken stock. It’s important to add hot or even boiling chicken stock to keep the wok up to temperature. Most stove burners at home don’t generate enough heat for a good stir-fry, so this is especially important for home cooks!

Preview

See Also:

Show details