Moo Goo Gai Pan
1 min readAn American adaptation of a traditional Cantonese dish, you’ll notice that soy sauce doesn’t comprise the base of the sauce here; instead, it’s chicken broth.
Serves 4
Ingredients
2 large boneless, skinless chicken breasts
4 tablespoons oyster sauce, divided
2 teaspoons cornstarch, divided
1 ⁄2 cup chicken stock or broth
1 teaspoon sugar
1 ⁄8 teaspoon white pepper
1 ⁄2 cup fresh mushrooms
4 tablespoons oil for stir-frying
1 clove garlic, minced
1 ⁄2 8-ounce can bamboo shoots, rinsed
1. Wash the chicken and cut into thin slices. Mix in 2 tablespoons oyster sauce and 1 teaspoon cornstarch. Marinate the chicken for 30 minutes.
2. Mix together the chicken stock, sugar, white pepper, 2 tablespoons oyster sauce, and 1 teaspoon cornstarch. Set aside. Wipe the mushrooms clean with a damp cloth and thinly slice.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove the chicken from the wok and set aside.
4. Wipe the wok clean and add 2 more tablespoons oil. When the oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the bamboo shoots.
5. Give the sauce a quick stir. Make a well in the middle of the wok by pushing the vegetables up to the sides. Add the sauce in the middle, stirring vigorously to thicken. Add the chicken and mix through.
