December 10, 2019
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How to Make The Best MOO GOO GAI PAN ~ Chicken & Mushrooms Stir Fry


Welcome to my kitchen, I’m Tess and tonight. I will show you step-by-step how to make the best Moo Goo GAI PAN.
Just like at the restaurants.

Moo goo gai pan is an Americanized dish with chicken and mushrooms.
To get the chicken pieces nice and tender and soft. I use the Velveting technique.
You will be amazed at the soft velvet texture of the chicken.
It is a real simple technique and I have used this method of cooking meat in several of my video recipes.
First I’m going to prep and cook the chicken.
I have a large boneless chicken breast that I cut into thin small strips about an eighth of an inch thick.
I’m adding in a pinch of salt, 1 egg white and a couple heaping tablespoons of cornstarch.
Giving that a good mix to make sure all the chicken pieces are separated and coated thoroughly.
Letting that rest for about ten to fifteen minutes.
I have a pot of water that’s about ready to come to a simmer.
I’m dropping in the chicken and they will float to the bottom.
I’m cooking the chicken in a couple of batches as you don’t want to overcrowd the pan.
Once you have all the chicken in just give it a little jush to make sure nothing is sticking to the bottom.
As the chicken cooks it will rise to the top.
It only takes a couple of minutes for the chicken to thoroughly cook. Once done remove from the pan and set to the side.
You can use this velveting technique on any meat. The texture is really
soft and has a nice balance to this Moo goo gai pan dish.
Now for the sauce. I have some homemade chicken broth
and I’m adding in a tablespoon of Shao Hsing cooking wine, a little sugar to balance,
salt, a pinch of white pepper
cornstarch to thicken the sauce and
finally a little sesame oil. Giving that a good mix to incorporate.
Now we have everything prepped and ready. In my wok on medium-high heat
I added a little oil, the whites of a garden onion and some minced garlic.
Giving that a stir for about 15 to 20 seconds, and then I’m adding in the vegetables. Tonight,
I’m using some carrots, mushrooms and water chestnuts.
Cooking and stirring for a minute or two.. The mushrooms will release a little moisture.
You could also add in celery, bamboo shoots, napa cabbage or i’ve even used zucchini.
Now I’m adding in the snow peas.
Along with the water chestnuts, snow peas really add a lot of flavor and crunch to this Moo goo gai pan.
You will be able to find this recipe and the list of ingredients in the show more section below.
If you click on the word “show more” it will open and reveal this recipe,
links where you can purchase some of the items that I use and much much more. If you have a chance, please check it out.
Cooking and stirring for another minute and then adding the chicken back into the pan. Giving that a stir just to get mixed together.
Make sure you give the sauce a good stir before adding it into the pan.
Bringing the sauce up to a simmer and stirring to get everything coated with that wonderful sauce!
The sauce will slightly thicken to a thin gravy consistency.
You don’t want the sauce to be real thick.
Simmer the sauce for about fifteen to thirty seconds while stirring and it’s ready to serve.
This Moo goo gai pan recipe is just like at the restaurants. You will love the textures and this dish is soothing and
comforting. The sauce is mild like a chicken gravy not spicy or salty.
Serving with some steamed jasmine rice.
I hope you give this Moo goo gai pan recipe a try and enjoy.
If you like this video recipe, please hit the like and subscribe button.
Remember to hit the bell next to the subscribe to make sure that you get my future video recipes.
You can also find me on Facebook and at my website.
Feel free to share this recipe and my channel with your friends and family. And until next time, Much Love!

Randall Smitham

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22 COMMENTS

  1. Linda MacBay Posted on June 17, 2019 at 10:52 pm

    This looks great and will be making it this weekend. We love Chinese! You have such simple and wonderfully tasty recipes and my family fully enjoys every one I've made. I want to thank you for publishing!

    Reply
  2. brightpurpleviking Posted on June 17, 2019 at 10:52 pm

    Ooooo! Yes! One of my favorite dishes to order, especially after an overwhelming work week. Thank you, Tess!

    Reply
  3. RaztaGr33N Posted on June 17, 2019 at 11:09 pm

    Gorgeous looking dish …

    Reply
  4. Ray Radiance Posted on June 17, 2019 at 11:17 pm

    I love moo goo gai pan, the mildness is so delicious

    Reply
  5. Waterman one Posted on June 17, 2019 at 11:17 pm

    Another great recipe Tess. You are the best. Thanks for all the recipes. Do you have a similar recipe for shrimp and scallops?

    Reply
  6. lemoncrinckles Posted on June 17, 2019 at 11:25 pm

    That looks simply wonderful, Tess. I can't imagine any Chinese restaurant doing better! (:

    Reply
  7. Judith Loue Posted on June 17, 2019 at 11:56 pm

    Moo Goo Gai Pan was really popular when I was a kid, back in the 1950s-early 60s. I didn't learn to cook a tasty version until I was in High School, LOL! Thank you for the Memory…and your lesson on Velveting meat.

    Reply
  8. Yumeka 'Vadam Posted on June 18, 2019 at 12:21 am

    One of my favorite dishes. Thank you for breaking it down and taking away the mystery and fear🥰

    Reply
  9. dramatic_ eyesglozzz Posted on June 18, 2019 at 12:42 am

    Nice

    Reply
  10. Donna S Posted on June 18, 2019 at 12:47 am

    Moo goo gai pan is my favorite Chinese meal — It is so hard to find a good recipe — or a good version of this at most restaurants — I'll have to try yours — thanks!

    Reply
  11. D Hoosier Posted on June 18, 2019 at 1:44 am

    YES!! THAT, is my very favorite dish when ordering chinese!! Yours looks EXACTLY like what I get from Chinese restaurants. Thanks to you, I now know how to make it. Thanks so much! 👍🌹👍🌹👍🌹👍🌹👍🌹👍🌹👍🌹👍🌹👍🌹

    Reply
  12. MsBrenda Dee Posted on June 18, 2019 at 2:24 am

    Omg…Looks so delicious Ms. Tess. I must try. Thanks for sharing. Blessings to you and your family.

    Reply
  13. Phil N Florence Posted on June 18, 2019 at 3:23 am

    Looks just like the restaurant version. Very nice and YUM

    Reply
  14. Shahid Siddiqui Posted on June 18, 2019 at 3:34 am

    Tess it's time to get a new wok good recipes tho

    Reply
  15. ÈĻīş Hăńđāýăñī Posted on June 18, 2019 at 8:11 am

    Yummy 😋😋

    Reply
  16. Tay Woode Posted on June 18, 2019 at 1:56 pm

    I’ve never heard of this & Im going to try it coz I have all those ingredients already.
    I’m so glad you gave it a little “zhush” again
    😜👍

    Reply
  17. Kochen mit Tom - Cook Lessons / HoneyBear Berlin Posted on June 18, 2019 at 4:56 pm

    Hello Tess, thanks for this wonderful and delicious recipe video .. — best wishes say Tom ❤️🧡💛💚💙💜

    Reply
  18. Over50andFantabulous Posted on June 18, 2019 at 5:12 pm

    🌸Thumbs up with me everyone. Thank you for doing so. Have a great day everyone.
    🌸

    ~ Sis Lynn

    Reply
  19. Tina Diggs Posted on June 21, 2019 at 4:49 pm

    Tess all of your dishes look delicious and healthy!!!

    Reply
  20. German Shepherd lady Posted on June 22, 2019 at 7:44 pm

    It wouldn’t let the drop down box open for me because there’s words on top of the drop down arrow . And keeps taking me to another sight . Would love to have the recipe . Thank you

    Reply
  21. Marylene Gray Posted on June 23, 2019 at 7:52 pm

    You're my favorite Tess!!

    Reply
  22. Jacklyn n dad Posted on June 28, 2019 at 12:33 am

    That looks absolutely delicious only thing though not a fan of water chestnuts what can I use in place of it thanks for sharing from Trinidad &Tobago.

    Reply
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