How to Make Moo Goo Gai Pan (Chicken with Mushrooms)

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How to Make Moo Goo Gai Pan (Chicken with Mushrooms)

Moo Goo Gai Pan (Chicken with Mushrooms) is Americanized version of a Cantonese dish, mah gu gai pin.  In Cantonese, moo goo refers to the button mushrooms, gai means chicken, and pan means sliced.  Generally, Moo Goo Gai Pan consist of: mushrooms, chicken breast sliced, water chestnuts, carrots, nappas, bamboo shoots and snow peas.

Here, in this video I made two versions using the same ingredients but the results is completely different.  One is stir fried while the other is boiled and then mix with sauce.  Generally, in local restaurant they would do the second method because it is faster, easier and it look more appealing than the stir fried version.  Not to mention much healthier.  In fact, this method and sauce can be applied to American version of chow mein noodles, generally chicken and shrimp are in white sauce (chicken stock thicken with potato starch) while beef and pork are in brown sauce.  However, this does vary from restaurant to restaurant.  The sauce for this recipe is suppose to be light and delicious, not overwhelming the flavor of the vegetables and chicken.

I forgot to mention that in some restaurant they do use MSG in this dish, while other restaurant use Chicken Powder to give the dish a umami (savory) flavor.

Ingredients:
Chicken Breast: 420 g or .92 lb
Low Sodium Chicken Stock: 1 cup or 237 mL
Mushrooms: 6 oz or 170 g or more
Nappas: 100 g or 3.5 oz
Carrots: 28 g or 1 oz
Snow Peas: 40 g or 1.4 oz
Bamboo Shoots: 28 g or 1 oz (optional)
Water Chestnuts: 28 g or 1 oz (optional)
Garlic: 1 tbsp
Green Onion Roots: 1 tbsp (cut)
Salt: 1/2 tsp + 3/4 tsp
Sugar: 1/2 tsp
White Pepper: 1/8 tsp + 1/8 tsp
Garlic Powder: 1/4 tsp
Corn Starch: 2 tbsp
Oil: 1 tbsp + 3 tbsp for stir fry or 1 tbsp for boil
Water: 1/4 cup + 1 tbsp (slurry)
Sesame Oil: 1 tsp
Shao Xing Wine/Sake: 1 tbsp
Potato Starch: 1 tbsp
Chicken Powder: 1/4 tsp (optional)

6 Comments

  1. Pingback: How to Make Moo Goo Gai Pan The Art Of Cooking

  2. Can you explain how to make Chicken with Broccoli as a branch off of this recipe? I figure it’s similar in origin though I feel like there’s a slight variation in the sauce between the Moo Goo and the Cw/B – any quick tips?

    **Amazing recipes – I have made my family believe that I am a reborn Chinese chef , have recommended your site to friends, family and random strangers I strike up conversations with – keep up the amazing work THANK YOU!!!**

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    • Ahh!! Never mind, you totally mentioned it in the video (@ 7:05). Thank you again for all the amazing recipes.

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    • Hi rberman, The chicken with broccoli uses brown sauce but generally the cooking method is almost the same but can vary from restaurant to home cooking. In restaurants, we quick fry the chicken and broccoli then blanch it in boiling water for less than 1 min then add in the sauce. If you watch my beef with broccoli video you will get the idea.

      Thank you.

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  3. Will try this tonight with some shitake mushrooms as well. Looks great!

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  4. Raymond, great site and your video presentations are very well done. I’ve learned an incredible amount! Just wanted to say that I tried your boiled moo goo gai pan recipe and its exactly like an old favorite from a long gone Chinese restaurant that my parents used to take me to fifty years ago. I never knew how to make it, and now I do! I think the secret of this sauce is in the quality of the chicken stock. Fresh homemade chicken stock and your recipe make a restaurant quality dish. Thanks!

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