Moo Goo Gai Pan (蘑菇鸡片)

Method8 steps · about 30 min

1. 1

   Step 1: Slice the approximately ½ lb chicken breast against the grain into ¼-inch-thick pieces. Mix all the chicken with the 1 tbsp marinade Shaoxing wine and ¼ tsp salt, then gently mix in the 1 tsp marinade cornstarch to coat evenly. Refrigerate while preparing the remaining ingredients.

   Uses 1 boneless skinless chicken breast, about ½ lb (225 g), sliced against the grain ¼ inch thick · 1 tbsp Shaoxing wine for marinade · ¼ tsp salt for marinade · 1 tsp cornstarch for marinade

2. 2

   Step 2: Mix the complete sauce in a small bowl: ¼ cup chicken broth, 1 tbsp soy sauce, 1 tbsp oyster sauce, the separate 1 tbsp sauce Shaoxing wine and separate 1 tsp sauce cornstarch. Reserve the whole sauce.

   Uses ¼ cup chicken broth for sauce · 1 tbsp soy sauce for sauce · 1 tbsp oyster sauce for sauce · 1 tbsp Shaoxing wine for sauce · 1 tsp cornstarch for sauce

3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat until hot. Spread all the marinated chicken from step 1 in one layer. Sear without moving about 30 seconds until golden underneath, then flip and sear another 10–20 seconds until lightly browned outside. It may still be pink inside and will finish cooking in step 7. Transfer all the chicken to a plate, retaining the residual pan oil.

   Initial chicken sear — first side · 1 minUses 1 tbsp peanut oil for chicken · All the chicken and marinade from step 1

   
4. 4

   Step 4: Reserve some of the sliced green onion greens for garnish. Add the remaining 1 tbsp peanut oil, all 2 minced garlic cloves and the rest of the sliced green onions to the residual pan oil from step 3. Stir a few times until fragrant.

   Uses Remaining 1 tbsp peanut oil for aromatics · 2 garlic cloves, minced · Sliced onions from the 2 green onions, except reserved garnish greens · Residual pan oil after removing the seared chicken

   
5. 5

   Step 5: Add all the sliced carrot (1) and mushrooms to all the aromatics and pan oil from step 4. Cook and stir about 3 minutes, continuing until the carrot starts to soften and the liquid released by the mushrooms has fully evaporated.

   Cook carrot and mushrooms · 3 minUses 1 carrot, sliced · ½ lb (about 225 g) white mushrooms, sliced · All the garlic, onions and pan oil from step 4

   
6. 6

   Step 6: Add the 1 cup prepared snow peas, 1 cup ready sliced and drained bamboo shoots (1 cup) and 1 cup peeled, sliced and drained water chestnuts (1 cup) to all the carrot, mushrooms and aromatics from step 5. Stir-fry about 1 minute until the snow peas turn bright green.

   Stir-fry snow peas and crunchy vegetables · 1 minUses 1 cup snow peas, tough ends and strings removed · 1 cup ready bamboo shoots, sliced and drained thoroughly · 1 cup water chestnuts, peeled, sliced and drained thoroughly · All the carrot, mushrooms, aromatics and pan contents from step 5

   
7. 7

   Step 7: Stir the whole mixed sauce from step 2 to suspend its cornstarch and pour it into all the vegetables from step 6. Return all the seared chicken from step 3. Cook and stir until the sauce thickens, coats everything and the chicken reaches 74°C (165°F).

   Uses All the mixed sauce from step 2 · All the vegetables, aromatics and pan contents from step 6 · All the chicken reserved from step 3

   
8. 8

   Step 8: Transfer all the cooked chicken, vegetables and sauce from step 7 to a plate and garnish with the reserved green onion greens. Serve promptly as 4 servings, with optional ready steamed rice or by itself. Refrigerate leftovers within 2 hours and use within 3 days; reheat in a skillet to 74°C (165°F).

   Uses All the fully cooked dish from step 7 · Reserved garnish greens from the 2 green onions · Plain ready steamed rice for serving, optional