Cooking process
Mu Guo Gai Pan is a traditional Cantonese dish. The name of the dish reflects its essence – “MU GU / Moo Goo” in Cantonese – mushrooms / champignons, “Guy / Gai” – chicken, “Pan / Pan” – pieces. Literally, the name of the dish can be translated as “mushrooms with chicken pieces,” but in practice there are many more components in the dish.
In addition to mushrooms and chicken, a large quantity of fresh vegetables and greens is always added to the dish – and the more, the better. Traditional set – pieces of cabbage, young peas, carrots, sometimes also bamboo shoots and Chinese water nuts.
In essence, Mu Gu Guy Pan is a kind of styre-fray. Vegetables and meat are cooked in the most gentle way – quickly frying all the ingredients in a hot pan to preserve a maximum of vitamins and natural taste. After spending a few minutes on marinating meat and preparing vegetables, the dish itself can be prepared and served to the table in 7-8 minutes. The dish turns out easy, colorful, juicy and very satisfying. And if you add more garnish, then you can easily feed a crowd of hungry guests.
This set of ingredients and approach to cooking provided Mu Guy Pan with a whole army of fans around the world and the deserved title of one of the healthiest and most healthy dishes of Chinese cuisine. Try it! Perhaps, this tasty, colorful and light dish will be to your liking?
Prepare ingredients for cooking chicken with mushrooms in Chinese.
Chicken breast lightly beat off the wide side of the knife – so the meat will be more tender.
Cut into thin strips or pieces.
Place the pieces in a bowl and pour 3 tbsp. water. Massage the meat, stirring it with your hands for a few seconds, until all the water has absorbed.
Prepare marinade: to chicken breast pieces add 1 tsp. vegetable oil, 1 tbsp. starch, 1/4 tsp. salt and a pinch of ground black pepper.
Thoroughly mix everything and let it brew for 15-20 minutes.
In the meantime, prepare vegetables and mushrooms: cut mushrooms, carrots, green onions, ginger and garlic. With green peas, remove the “tails”. Broccoli is divided into small inflorescences.
Spread the frying pan over high heat. Pour 1 tbsp. Vegetable oil and add sliced in small pieces of ginger root. Stir, fry for 15 seconds. Add the garlic and the green onions and fry for another 10-15 seconds.
Transfer the onion, ginger and garlic to a plate, and add to the frying pan in which they are fried, add 1-2 tablespoons. vegetable oil.
Wait a few seconds for the oil to warm up, and lay the chicken fillets in one layer.
Fry the meat for 35-40 seconds and put it back in the marinade dish.
In such a short time, meat will be cooked by about 60%. Pieces slightly whiten, but not fully cooked. A little later, we again fry the meat already with the vegetables. It sounds zamorocheno, but all these tricks are needed to ensure that the meat remains juicy, and they justify themselves fully! Trying a chicken fillet, cooked this way, you will be amazed at how tender and juicy it is!
In the frying pan add the carrots and cabbage. Stir and fry over high heat until the desired degree of readiness. Chinese fry vegetables very quickly – no longer than 1-2 minutes. Prepared in this way, the vegetables are moderately soft and rather crispy. At home, if desired, you can fry the vegetables a little longer, but make sure that the colors remain bright and the vegetables only soften slightly.
Add mushrooms and green peas to the pan. Stirring, fry for a few more minutes until the mushrooms are allowed to juice and will not decrease in volume. If you prefer crispy vegetables – fry mushrooms and peas separately, laying on this time carrots and cabbage on a plate.
Pour into a frying pan 1 tbsp. soy sauce and fry the vegetables for another 1 minute.
Add chicken breast pieces, fried ginger, green onions and garlic and pour 125-200 ml of boiling water or chicken broth. Water or broth should be hot, so as not to lower the temperature of the frying pan and vegetables.
Bring the liquid to a boil. Add to taste salt, ground black pepper, sugar. You can add a little sesame oil, oyster sauce or even soy sauce – a wish.
Mix 1.5 tbsp. corn starch and 1.5 t.l cold water. Thoroughly mix and pour into a frying pan in a thin trickle.
Stirring, cook the dish for a few more seconds until the sauce thickens (as a rule, no more than 1 minute).
Mu Gu Guy Pan or chicken with mushrooms in Chinese ready! Serve the dish to the table hot.
Mu Gu Guy Pan can be served as an independent dish or complemented with a side dish. From this amount of ingredients, 4 large portions or 6 portions of medium size are obtained.
Mu Gu Guy Pan – chicken with mushrooms in Chinese
Traditional Chinese chicken recipe with mushrooms. Delicious, bright and rich second course for every day.
Ingredients
Chicken fillet – 500 g
Water – 3 tbsp. l.
Carrots – 1 pc. (large)
Green onion – 3 stems
Broccoli – 1 large head
Green peas (pods) – 1-2 handfuls
Mushrooms – 500 g
Garlic – 4 denticles
Root of ginger – 2-3 cm
Soy sauce – 1-2 tablespoons.
Vegetable oil – for frying
Marinade for breast:
Vegetable oil – 1 tsp.
Starch – 1 tbsp. l.
Salt – 0.5 tsp.
Ground pepper – pinch
Salt – 1/4 tsp.
Sauce:
Water / chicken broth boiling – 150-250 ml (to taste)
Salt – 1/2 tsp. (taste)
Sugar – 0.5-1 tsp. (taste)
Sesame oil – 0.5 tsp.
Soy sauce – optional
Oyster Sauce – optional
Sesame – if desired
Starch – 1.5 tbsp. l.
Cold water – 1.5 tbsp. l.
Cooking process
Mu Guo Gai Pan is a traditional Cantonese dish. The name of the dish reflects its essence – “MU GU / Moo Goo” in Cantonese – mushrooms / champignons, “Guy / Gai” – chicken, “Pan / Pan” – pieces. Literally, the name of the dish can be translated as “mushrooms with chicken pieces,” but in practice there are many more components in the dish.
In addition to mushrooms and chicken, a large quantity of fresh vegetables and greens is always added to the dish – and the more, the better. Traditional set – pieces of cabbage, young peas, carrots, sometimes also bamboo shoots and Chinese water nuts.
In essence, Mu Gu Guy Pan is a kind of styre-fray. Vegetables and meat are cooked in the most gentle way – quickly frying all the ingredients in a hot pan to preserve a maximum of vitamins and natural taste. After spending a few minutes on marinating meat and preparing vegetables, the dish itself can be prepared and served to the table in 7-8 minutes. The dish turns out easy, colorful, juicy and very satisfying. And if you add more garnish, then you can easily feed a crowd of hungry guests.
This set of ingredients and approach to cooking provided Mu Guy Pan with a whole army of fans around the world and the deserved title of one of the healthiest and most healthy dishes of Chinese cuisine. Try it! Perhaps, this tasty, colorful and light dish will be to your liking?
Prepare ingredients for cooking chicken with mushrooms in Chinese.
Chicken breast lightly beat off the wide side of the knife – so the meat will be more tender.
Cut into thin strips or pieces.
Place the pieces in a bowl and pour 3 tbsp. water. Massage the meat, stirring it with your hands for a few seconds, until all the water has absorbed.
Prepare marinade: to chicken breast pieces add 1 tsp. vegetable oil, 1 tbsp. starch, 1/4 tsp. salt and a pinch of ground black pepper.
Thoroughly mix everything and let it brew for 15-20 minutes.
In the meantime, prepare vegetables and mushrooms: cut mushrooms, carrots, green onions, ginger and garlic. With green peas, remove the “tails”. Broccoli is divided into small inflorescences.
Spread the frying pan over high heat. Pour 1 tbsp. Vegetable oil and add sliced in small pieces of ginger root. Stir, fry for 15 seconds. Add the garlic and the green onions and fry for another 10-15 seconds.
Transfer the onion, ginger and garlic to a plate, and add to the frying pan in which they are fried, add 1-2 tablespoons. vegetable oil.
Wait a few seconds for the oil to warm up, and lay the chicken fillets in one layer.
Fry the meat for 35-40 seconds and put it back in the marinade dish.
In such a short time, meat will be cooked by about 60%. Pieces slightly whiten, but not fully cooked. A little later, we again fry the meat already with the vegetables. It sounds zamorocheno, but all these tricks are needed to ensure that the meat remains juicy, and they justify themselves fully! Trying a chicken fillet, cooked this way, you will be amazed at how tender and juicy it is!
In the frying pan add the carrots and cabbage. Stir and fry over high heat until the desired degree of readiness. Chinese fry vegetables very quickly – no longer than 1-2 minutes. Prepared in this way, the vegetables are moderately soft and rather crispy. At home, if desired, you can fry the vegetables a little longer, but make sure that the colors remain bright and the vegetables only soften slightly.
Add mushrooms and green peas to the pan. Stirring, fry for a few more minutes until the mushrooms are allowed to juice and will not decrease in volume. If you prefer crispy vegetables – fry mushrooms and peas separately, laying on this time carrots and cabbage on a plate.
Pour into a frying pan 1 tbsp. soy sauce and fry the vegetables for another 1 minute.
Add chicken breast pieces, fried ginger, green onions and garlic and pour 125-200 ml of boiling water or chicken broth. Water or broth should be hot, so as not to lower the temperature of the frying pan and vegetables.
Bring the liquid to a boil. Add to taste salt, ground black pepper, sugar. You can add a little sesame oil, oyster sauce or even soy sauce – a wish.
Mix 1.5 tbsp. corn starch and 1.5 t.l cold water. Thoroughly mix and pour into a frying pan in a thin trickle.
Stirring, cook the dish for a few more seconds until the sauce thickens (as a rule, no more than 1 minute).
Mu Gu Guy Pan or chicken with mushrooms in Chinese ready! Serve the dish to the table hot.
Mu Gu Guy Pan can be served as an independent dish or complemented with a side dish. From this amount of ingredients, 4 large portions or 6 portions of medium size are obtained.