Moo Goo Gai Pan (蘑菇鸡片)

Homestyle moo goo gai pan is loaded with juicy tender chicken and colorful vegetables, brought together with a hearty savory sauce. Recipe ➡︎ omnivorescookbook.com/moo-goo...
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INGREDIENTS
Marinade
1 boneless skinless chicken breast or 2 chicken thighs (about 1/2 lb / 225 g)
1 tablespoon Shaoxing wine
1/4 teaspoon salt
1 teaspoon cornstarch
Sauce
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
1 teaspoon cornstarch
Stir-fry
2 tablespoons peanut oil (or vegetable oil)
2 garlic cloves, minced
2 green onions, sliced (reserve some green of the green part for garnish)
1 carrot, sliced
1/2 lb (225 g) white mushrooms, sliced
1 cup snow peas, tough ends and strings removed
1 cup sliced bamboo shoots, drained thoroughly
1 cup water chestnuts, sliced and drained thoroughly
Check out more cooking notes at ➡︎ omnivorescookbook.com/moo-goo...
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VIDEO EQUIPMENT
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Software: Final Cut Pro
MUSIC CREDIT
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[@Queenie_Francie]

Great recipe, thank you!

[@SisterLyndi]

Hi Maggie
Thanks teaching me how to cut large carrots, so that they look nicer!!!
I appreciate your recipes.

[@prstark1]

Looks great. Beautiful presentation and soundtrack, as usual. But it looks a little dry. Maybe finish with some sesame oil?

[@omnivorescookbook]

I used to use 1/2 cup chicken broth and 1 teaspoon cornstarch, but I started to use half because I like the way it seasons. But I goofed this when shooting the video because I added a bit more veggies than usual. Some sesame oil at the end definitely helps. And I think the original 1/2 cup broth + 2 tsp cornstarch would work better if you like a saucier dish.

[@renegadetwinkie3832]

I’ve never eaten moo goo gai pan where the sauce was brown or colored. It has always been a clear sauce.