Moo Goo Gai Pan

This classic Chinese-Canadian dish can be found on the menu of every Chinese take-out on the continent, probably. The name translates to fried chicken and mushrooms, although a generous quantity of other vegetables is usually included. You can make it at any time of year with whatever vegetables are in season, but I particularly like it now with snow or snap peas. Later on, broccoli is an excellent choice too; but asparagus, green beans, zucchini, cauliflower, Brussels sprouts or even cabbage or kohlrabi would all work. I tend to think something green but not too thin and leafy works best. I list carrot and red pepper as optional, but if you can get at least one of them they will add a very desirable pop of colour.

 

Garlic is the usual choice, but when the peas are in, so are garlic scapes, and they work very well, although like last year, I'm finding them rather tough and stringy this year from lack of water. 

As for the mushrooms, you can keep it inexpensive and easy with basic button mushrooms, or branch out with shiitake or oyster mushrooms. If using shiitake, you can reduce the amount by weight by about 1/3; you will still have about the same volume as you would with other, moister mushrooms. 

Mr. Ferdzy and my mother were quite impressed at how much this tastes like take-out Moo Goo Gai Pan... and it really does! Serve with steamed rice or fried noodles for the complete experience.

 

2 to 4 servings

45 minutes prep time, PLUS time to marinate the chicken

Marinate the Chicken:

450 grams (1 pound) skinless, boneless chicken pieces

1 tablespoon mild vegetable oil

1/2 teaspoon salt

1 tablespoon soy sauce

2 tablespoons arrowroot or corn starch

 

Cut the chicken into bite-sized pieces. Toss it with the remaining ingredients in a coverable container,. Cover and refrigerate for 30 minutes to several hours. 

Make the Sauce:

1/3 cup chicken stock

1 tablespoon arrowroot or corn starch

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon sherry OR Chinese cooking wine

2 teaspoons toasted sesame oil

 

Dissolve the arrowroot in the chicken stock, then add the remaining ingredients. Cover and set aside until needed (in the fridge if done much in advance.) 

 

Prepare the Vegetables & Finish the Dish:

1 carrot (optional)

1/4 of a red pepper (optional)

225 grams (1/2 pound) mixed fresh mushrooms

2 cups snow peas

2 or 3 cloves of garlic OR garlic scapes

1 fresh onion with the greens OR 3 or 4 green onions

4 tablespoons mild vegetable oil

Peel and slice the carrot thinly, or the pepper into slivers. Clean and quarter or otherwise cut the mushrooms into bite-sized pieces. Top and tail the snow peas. Peel and mince the garlic, or trim the garlic scapes and chop them into inch-long pieces. Peel and chop the onion and the greens, keeping them separate, or trim and chop the green onions. 

 

Heat half the oil in a large skillet over high heat. Add the chicken, with the marinade, and cook until the chicken is cooked through, stirring regularly. Transfer it to another dish once it is done, leaving behind as much oil as possible. However, you will likely need to add a little more to cook the vegetables. 

 

Add the carrots or pepper to the pan and cook for just a minute or so, stirring frequently. Add the mushrooms and white parts of the onions, and continue to cook and stir. When they look partially cooked add the snow peas, garlic, and onion greens. Cook for another 2 minutes or so, until the vegetables all appear to be done but still quite crisp. Add the sauce and mix it in well. Cook for about 1 minute more, until the sauce is thickened. Serve at once with rice or noodles.

 

 

 

 

Last year at this time I made Peas in Butter Sauce.