Moo goo gai pan 蘑菇雞片

  • 1 large chicken breast (300g), sliced
  • 1 Tbsp cornflour (cornstarch)
  • 1 medium egg white (beaten)
  • 1 cup of cooking oil
  • about 450g (1 lb)fresh mushroom, sliced
  • 1 onion, around 150g (5 oz), sliced
  • 2 small cloves of garlic, chopped
  • 4 stalks of spring onion (scallion), sliced
  • 2 Tbsp cooking wine (Shao Hsing or a dry sherry)
  • 1/2 cup of water or chicken stock or boullion , mix with 1 tbsp of cornflour (cornstarch)
  • about 2 tbsp oyster sauce
  • pinch of ground pepper
  • Salt as needed
  1. Mix chicken with egg white, cornflour and ground pepper. Leave for about 15 - 20 minutes.
  2. Heat oil in wok till very hot, then add the chicken. The chicken pieces may stick together, use a pair of long chopsticks or a tong to tease them apart. Cook in the hot oil briefly for only about 30 sec - 1 min max till chicken has turned milky white. Take the chicken out using a slotted spoon or spider skimmer. Leave the chicken to drain on the skimmer or large metal sieve.
  3. Remove most of the oil and leave about 1 - 2 Tbsp in wok. While the wok is still hot, add in the garlic and onion, stir fry till onion has softened a bit. Then add mushrooms stir fry for couple of minutes, if the wok is very dry and beginning to get sticky and burning can add a touch of water, stir fry till mushroom is softened.
  4. Then add chicken pieces stir and add in the cooking wine, continue stirring till everything is hot then stir in the slackened conflour to make the gravy.
  5. Then add enough oyster sauce, salt and pepper to taste. Top with the sliced spring onion.