Recipe: Mah Gu Gai Pin (The authentic Chinese version of Moo Goo Gai Pan)

MAH GU GAI PIN
(The authentic Chinese version of Moo Goo Gai Pan)

1/2 pound skinless, boneless chicken breast, cut into 2-by-1 1/2-inch strips
FOR THE MARINADE:
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon Chinese white rice wine or gin
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons oyster sauce
1/2 teaspoon soy sauce
1 teaspoon cornstarch
Pinch freshly ground white pepper
FOR THE SAUCE:
2 teaspoons oyster sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
Pinch freshly ground white pepper
5 tablespoons chicken stock
FOR THE STIR FRY:
3 1/2 tablespoons peanut oil, divided use
1 tablespoon minced fresh ginger
1/4 teaspoon salt
1/4 pound small button mushrooms, stems removed and caps cut into 1/4-inch slices.
6 ounces snow peas, strings removed and cut into 1-by-1 1/2 inch pieces
1/4 cup bamboo shoots, cut into 1-by-1 1/2-inch pieces
4 water chestnuts, peeled and cut into 1/4-inch slices
1 tablespoon minced garlic
1 tablespoon Chinese white rice wine or gin

In a large bowl, combine the marinade ingredients. Add the chicken and allow to rest for at least 30 minutes. Reserve.

In a small bowl, combine the sauce ingredients and reserve.

Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.

Add the mushrooms and stir for 10 seconds. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes. Turn off the heat, transfer the mixture to a bowl, and reserve. Wipe off the wok and spatula with paper towels.

Heat the wok over high heat for 20 seconds. Add the remaining peanut oil and coat the wok with it using the spatula. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken and marinade. Spread in a thin layer and cook for 2 minutes. Turn the chicken over and cook for 1 more minute.

Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.

Add the reserved vegetables and cook, stirring, for 2 minutes.

Make a well in the mixture, stir the sauce mixture, and pour in. Stir well and cook until the sauce bubbles and thickens, about 30 seconds. Turn off the heat, transfer to a heated platter, and serve.

Servings: 6
Source: The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking, by Eileen Yin-Fei Lo

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Hi Ann,

Two years later, here's the recipe! I hope you see this and that you still have the wok!

Happy Cooking,

Betsy