{"id":18664,"date":"2019-12-31T20:46:30","date_gmt":"2019-12-31T20:46:30","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/how-to-cook-fresh-mushrooms-with-sliced-chicken\/"},"modified":"2019-12-31T20:46:30","modified_gmt":"2019-12-31T20:46:30","slug":"how-to-cook-fresh-mushrooms-with-sliced-chicken","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/how-to-cook-fresh-mushrooms-with-sliced-chicken\/","title":{"rendered":"How to cook fresh mushrooms with sliced chicken"},"content":{"rendered":"<\/p>\n<p>  \tA popular restaurant dish, Moo Goo Gai Pan means &quot;fresh mushrooms with sliced chicken.&quot;<\/p>\n<p>  \t<strong>Prep Time: <\/strong>15 minutes<\/p>\n<p>  \t<strong>Cook Time: <\/strong>7 minutes<\/p>\n<p>  \t<strong>Total Time: <\/strong>22 minutes<\/p>\n<p>  \t<strong>Ingredients:<\/strong><\/p>\n<p>  \t3\/4 pound boneless, skinless chicken breasts<\/p>\n<p>  \t<strong>Marinade:<\/strong><br \/>  \t2 tablespoons soy sauce<br \/>  \t1 tablespoon rice wine or dry sherry<br \/>  \ta few drops sesame oil<br \/>  \t1 tablespoon cornstarch<\/p>\n<p>  \t<strong>Vegetables:<\/strong><br \/>  \t1 cup fresh button mushrooms<br \/>  \t1\/2 cup canned bamboo shoots<br \/>  \t1\/2 cup canned water chestnuts<br \/>  \t2 slices ginger<br \/>  \t1 garlic clove<\/p>\n<p>  \t<strong>Sauce:<\/strong><br \/>  \t1\/2 cup chicken stock*<br \/>  \t2 tablespoons oyster sauce<br \/>  \t1 teaspoon sugar<br \/>  \t1 tablespoon cornstarch<br \/>  \t.<br \/>  \tOther:<br \/>  \t3 tablespoons oil for stir frying, or as needed<br \/>  \tPreparation:<\/p>\n<p>  \tCut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.<\/p>\n<p>  \tWhile the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any &quot;tinny&quot; taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.<\/p>\n<p>  \tPrepare sauce ingredients and set aside.<\/p>\n<p>  \tHeat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.<\/p>\n<p>  \tAdd 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.<\/p>\n<p>  \tReturn chicken to wok. Mix together and serve hot.<\/p>\n<p>  \t*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.<br \/>  \tAnother variation is to boil the mushrooms in the chicken broth before stir-frying.<\/p>\n<p>  \tNutritional Breakdown based on 4 servings,<br \/>  \tCalories 216, 9 g Carbohydrates, 17 g Protein, 12 g Total Fat, 1 g Saturated Fat, 8 g Monounsaturated Fat, 3 g Polyunsaturated Fat, 39 mg Cholesterol, 1 g Dietary Fibre, 676 mg Sodium, 297 mg Potassium.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-254765575\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>A popular restaurant dish, Moo Goo Gai Pan means &quot;fresh mushrooms with sliced chicken.&quot;<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-18664","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":146,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts\/18664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/comments?post=18664"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/posts\/18664\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/media?parent=18664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/categories?post=18664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/th\/wp-json\/wp\/v2\/tags?post=18664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}