China Mah Gu Gai Pin (Moo Goo Gai Pan)
The authentic version of mah gu gai pin differs significantly from the version often served in the West. The vegetables and seasonings for this dish can vary widely, but mushrooms and sliced chicken are always used.
Recipe Servings: 5
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Salt, to taste
- Ground black pepper, to taste
- 4 garlic cloves, minced
- 1 Tbsp (15 ml) cornstarch
- 4 chicken breast halves, skinned, boned, and sliced
- 5 Tbsp (75 ml) corn oil, divided
- 8 oz (240 ml) fresh mushrooms, sliced
- 4 lbs (1.8 kg) bok choy, chopped
- 2 Tbsp (30 ml) sugar
- Chicken stock or water, as needed
- 4 Tbsp (60 ml) soy sauce
- 6 scallions, chopped
- Cooked rice, as needed for serving
Directions
- Whisk together salt, black pepper, garlic, and cornstarch in a large bowl.
- Add chicken, tossing to coat, and set aside.
- Pour 3 tablespoons (45 ml) corn oil into a wok set over medium-high heat.
- Add mushrooms, bok choy, and sugar to the hot oil, sauteing for 2 minutes.
- Cover wok and cook for 5 minutes, adding chicken stock or water as needed to prevent burning.
- Remove vegetables from wok and heat remaining 2 tablespoons (30 ml) corn oil in wok.
- Add chicken to the hot oil and stir-fry for 2 minutes over high heat.
- Add soy sauce, mix well, cover, and cook for 6 minutes.
- Stir in cooked vegetables and scallions.
- Stir-fry for 1 minute.
- Serve hot with cooked rice.
Copyright © 1993—2024 World Trade Press. All rights reserved.