Moo Goo Gai Pan
Ingredients: chicken breasts, starch, salt, ginger, Shaoxing wine · 45 min cook time · 600kcal · ~₩20,350
Ingredients
700g chicken breasts, 20g starch, 15g salt, 10g ginger, 30ml Shaoxing wine, 200g canned mushrooms, 300g fresh bamboo shoots, 200ml frying oil, 50g walnuts
Instructions
1. Cut four chicken breasts against the grain. The video used 700g total chicken breast.
2. Marinate the chicken with starch, a lot of salt, ginger, and Shaoxing wine (as a substitute for dry sherry).
3. Prepare the fresh bamboo shoots: cut open lengthwise, peel off brown layers, shave off light brown 'nails' at the bottom until white, shave off hairy brown bits on the tip, and cut off the tough bottom. Thinly slice the white heart into sheets.
4. Add the sliced bamboo shoots to boiling water and boil hard for a good six minutes. Remove and drain.
5. Heat a significant amount of frying oil in a wok. Fry walnuts in the oil first to flavor it.
6. In batches, stir-fry the vegetables (canned mushrooms and prepared bamboo shoots) with a metric ton of salt. The timing might be slightly overdone but is acceptable.
7. In batches, stir-fry the marinated chicken. The timing might be slightly overdone but is around the margin of error.
8. Combine all ingredients in the wok and mix together. No additional seasonings are added in this recipe.
Source: Watch the original video