Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make moo goo gai pan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make moo goo gai pan?),it will help you,my kids.
its my favorite chinese dish
Answer:
Stir fry in a pan some chopped inch size chicken, thin sliced carrots. When they are tender and done then steam lightly for 2 minutes some snow peas and mushrooms and add them to the mix.
Add 1/2 cup water stir fry in water and stir in 1 tbsp. flour & 1 tbsp. corn starch, tsp. sea salt. Add canned water chestnuts near the end of cooking. Add soy sauce to taste.
PUT your favorite STIRFRY VEGGIES together in WITH thinly sliced BOILED CHICKEN add to a WHITE GRAVY SAUCE
INGREDIENTS:
3/4 pound boneless, skinless chicken breasts
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch
Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove
Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Other:
3 tablespoons oil for stir frying, or as needed
PREPARATION:
Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.
*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.
Nutritional Breakdown based on 4 servings,
Calories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make moo goo gai pan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make moo goo gai pan?),it will help you,my kids.
its my favorite chinese dish
Answer:
Stir fry in a pan some chopped inch size chicken, thin sliced carrots. When they are tender and done then steam lightly for 2 minutes some snow peas and mushrooms and add them to the mix.
Add 1/2 cup water stir fry in water and stir in 1 tbsp. flour & 1 tbsp. corn starch, tsp. sea salt. Add canned water chestnuts near the end of cooking. Add soy sauce to taste.
PUT your favorite STIRFRY VEGGIES together in WITH thinly sliced BOILED CHICKEN add to a WHITE GRAVY SAUCE
INGREDIENTS:
3/4 pound boneless, skinless chicken breasts
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch
Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove
Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Other:
3 tablespoons oil for stir frying, or as needed
PREPARATION:
Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.
*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
Another variation is to boil the mushrooms in the chicken broth before stir-frying.
Nutritional Breakdown based on 4 servings,
Calories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.
correctness,It's Non-profit and only for informational purposes.
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