Saturday, November 14, 2015

Mr. Wang's Chinese Buffet: Moo Goo Gai Pan (Sliced Chicken and Mushrooms)

If I had my way, I'd probably eat Chinese food several times a week.  It's almost comfort food for me, even though I'm not Chinese.  Go figure.  I remember eating Moo Goo Gai Pan a lot as a child, especially if it was cold outside or I was under the weather.  I think it's a little like chicken soup in that regard...somehow it just makes you feel better.  And I finally found a recipe that turns out just like you would get from a good Chinese restaurant.  The only problem is I can't stop eating it.

Moo Goo Gai Pan (Sliced Chicken and Mushrooms)
Adapted from Mr. Wang's Chinese Buffet, Homewood, AL

1 pound boneless, skinless chicken breast, cut in slices
½ teaspoon sea salt
1 large egg
1 teaspoon peanut oil
2 tablespoons cornstarch

Put chicken in a bowl and add egg and salt. Mix. Add oil and mix again. Add cornstarch to mix. Marinate chicken for about 30 minutes.

2 teaspoons cornstarch
1 tablespoon chicken broth
8 buds broccoli, blanched
15 straw mushrooms, rinsed and dried
8 snow peas
8 carrot slices, blanched
1 clove garlic, minced
1 cup peanut oil
2 teaspoons rice wine or dry sherry
1 cup chicken broth
½ teaspoon sea salt
1 teaspoon granulated sugar
¼ teaspoon ground white pepper
¼ teaspoon sesame oil

Mix together cornstarch and broth; set aside.

Heat wok and add 1 cup oil into wok and heat. Add chicken and stir-fry until it changes color and is nearly cooked through. Add mushrooms for 30 seconds. Add snow peas, broccoli, and carrots for about 30 seconds. Remove and set aside.

Add 1 tablespoon oil in wok and add chopped garlic and rice wine. Stir-fry. Add broth, salt, and sugar. Stir-fry. Add chicken and vegetables and stir-fry well. Add white pepper and stir-fry. Add mixed cornstarch to make gravy and stir-fry well.

Turn off heat. Add sesame oil and mix. Remove from heat and serve.

Makes 2 servings if this is the main dish or 4 servings if you're serving another stir fry alongside

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