Moo Goo Gai Pan Recipe Serves: 2-4
10 oz. chicken breast fillet, cut into 1/8-inch thick slices
1/3 cup oil
2-3 cloves garlic, peeled and minced
1/4 cup mixed vegetables (snow peas/sugar snap peas and carrots)
1 cup mixed mushrooms (button mushroom, thickly sliced and straw mushroom)
Salt and sugar as per taste
1 egg white
A pinch of ground white pepper
1/2 teaspoon salt
1/4 cup chicken broth
1 tablespoon light soy sauce
1/4 teaspoon sesame oil
1/2 tablespoon sugar
3 dash of ground white pepper
1 tablespoon Shaoxing wine, or any Chinese cooking wine
1 teaspoon cornstarch
In a bowl, prepare the marinade. Lightly beat the egg white, and mix well with the rest of the marinade ingredients. Marinade the chicken, coat well and let it sit, making sure that all the egg whites are well soaked at the end of the marinating process. This will ensure a smooth and silky texture when the chicken is cooked. Discard any excess marinade.
In a wok, heat 1/3 cup of oil to smoky hot, gently drop slices of chicken in, constantly stir-fry until the chicken is a little over half done, for about 45 seconds, or until the chicken turns silky white on the surface and still pink on the inside. Dish out, drain on paper towels and set aside. Reserve 2 tablespoon oil for later. Scrape off any excess on the wok, and rinse the wok well.
Heat up wok with 2 tablespoons oil; stir-fry minced garlic until lightly browned and fragrant. Toss in the peas, carrots and continue to stir-fry for 2 minutes. Add in mushrooms and stir-fry for another 1-2 minutes.
Toss in the chicken, mix well and quickly pour in the White Sauce seasoning. Stir well, cover the wok and gently simmer on medium heat until chicken is completely cooked and sauce has thickened. Remove wok cover, adjust salt, sugar, or other flavorings as per taste. Dish up and serve with hot steamed rice.