Moo Goo Gai Pan Iii Recipes

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.

Steps:

• Marinate the chicken pieces in the soy sauce, wine, and sugar.
• Stir in the cornstarch, and allow the pieces to stand for half an hour.
• Heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
• Remove from the pan and set aside.
• Add more oil to the pan, and heat it until quite hot. Add the ginger slices and fry them for 30 seconds.
• Add the vegetables all at once while the pan is still hot. Stir-fry vegetables briefly, which will cool the oil enough so that the.
• minced garlic can be added without burning.
• Stir-fry for one minute.
• Add boiling stock, cover, and simmer for one more minute. Uncover the pan and add the next five ingredients.
• Slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
• Lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. Serve with steamed rice.
• Note: prep and cooking times are approximately as are servings. This all depends on your experience at oriental style cooking and how much you eat. It will feed quite a few people though!

Steps:

• Partially freeze chicken; thinly slice into bite-sized strips.
• In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
• Slice the drained water chestnuts; set aside.
• Halve the pea pods crosswise; set aside.
• Slice the mushrooms and the green onion; set aside.
• Grate 2 teaspoons gingerroot; set aside.
• Heat the oil in wok over high heat.
• Add the chicken to wok and stir-fry 3 to 4 minutes.
• Remove chicken.
• Add more oil, if necessary.
• Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
• Return chicken to wok.
• Stir the bouillon mixture and stir into chicken.
• Cook and stir until thickened and bubbly.
• Cover and cook 2 minutes more or until heated through.

Steps:

• Combine the sauce ingredients.
• Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes.
• Add green onions and garlic; cook 1/2 minutes.
• Remove and set aside.
• Scrap wok clean and reheat; add 2 tablespoons oil.
• Swirl; add vegetables and stir fry 2 minutes.
• Add 2 tablespoons water, cover and steam 2 minutes.
• Push the vegetables to the sides of the wok.
• Stir sauce and pour into the center of the wok.
• Stir sauce until it's thick and bubbly.
• Return the chicken and mix with the vegetables and sauce.
• Stir a bit until hot. Serve with rice.

Steps:

• In a medium bowl, toss chicken with ginger, garlic and 1 tablespoon corn starch; set aside.
• In a small bowl, combine remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil, set aside.
• In a saute pan, saute almonds in butter, set aside.
• In a wok or large skillet heat oil over med-high heat.
• Add chicken and cook stirring quickly and frequently (stir fry) 3 minutes or until chicken is no longer pink.
• Add sherry, mushrooms, snow peas, red pepper, green onions, water chestnuts, salt and pepper and stir fry 4-5 minutes or until red bell pepper is tender-crisp.
• Stir soy mixture until blended then pour into wok, stirring constantly.
• Bring to a boil and boil 1 minute.
• Add almonds. Serve with rice.

Steps:

• Blend corstarch and water in bowl until smooth and set aside.
• Sprinkle chicken with salt and pepper. Stir fry chicken in 1 Tbs oil until no longer pink. Remove from pan.
• Add onion to skillet and stirfry on medium heat 1 minute . Stir in mushrooms and ginger. Cook stirring constantly 2-3 minutes or until mushrooms are tender.
• Add broth and broccoli to skillet. Heat to boiling. Add cornstarch mixture and heat to boiling. Boil one minute and remove from heat. Stir in chicken and serve over rice.

Steps:

• Cut chicken breasts into strips.
• Add seasonings in the order given and marinate chicken for about 15 minutes.
• While chicken is marinating, prepare vegetables.
• Rinse and slice bamboo shoots and water chestnuts.
• Slice and chop ginger, and peel and mince garlic clove.
• Prepare sauce ingredients and set aside.
• Heat wok and add oil.
• Add garlic and ginger.
• Add chicken and stir-fry until it changes color.
• Remove and set aside.
• Add 1 tablespoon oil.
• Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• Stir-fry briefly.
• Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• Cook, stirring, until the sauce is thickened.
• Return chicken to wok.
• Mix together and serve hot.
• NOTE:.
• *Youcan also use chicken broth.
• Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• Another variation is to boil the mushrooms in the chicken broth before stir-frying.

Steps:

• Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
• Set aside.
• Heat a large skillet or wok on high.
• Add peanut oil and chicken.
• Stir-fry until chicken is no longer pink.
• Remove chicken.
• Add scallions, ginger, and garlic.
• Stir-fry 2 minutes.
• Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
• Stir-fry 2 minutes.
• Add mushrooms, sherry and soy sauce.
• Stir in chicken stock mixture.
• Cook and Stir until it thickens.
• Serve immediately.

Steps:

• In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
• Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
• Heat a wok or large deep skillet over high heat.
• Add vegetable oil and swirl to coat pan.
• Add garlic and ginger and toss well, until fragrant, about 15 seconds.
• Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
• Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
• Transfer to reserved bowl, leaving behind as much oil as possible.
• Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
• Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
• Add snow peas and water chestnuts.
• Cook, tossing occasionally, for 1 minute more.
• Stir soy sauce mixture and add to pan, pour in around sides.
• When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
• Add sesame oil and toss once more.
• Transfer to a serving plate; serve hot.
• May serve over hot cooked rice.

Steps:

• Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
• Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
• Heat oil in wok. 1 tablespoon or 1 cup
• Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
• Add mushrooms, bamboo shoots and cabbage.
• Stir fry 2 minutes.
• Add chicken broth and sugar.
• Bring to a boil.
• Add chicken.
• Dissolve remaining cornstarch in water and add to wok.
• Cook till thick.