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Moo Goo Gai Pan (蘑菇雞片)

Category: Stir-Fry
Region: Cantonese


  • 12 ounces chicken breasts (boneless skinless)
  • 4 ounces crimini mushrooms or button mushrooms
  • 4 ounces fresh shiitake mushrooms
  • 2 ounces bamboo shoots
  • 2 cloves garlic thinly sliced
  • 4 fresh ginger root (thin slices)
  • 1 teaspoon toasted sesame oil
  • 1/3 cup vegetable oil
  • 1/4 cup Chinese chicken stock or water
  • Slices scallion and cilantro for garnish

Velveting Mixture

  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1 egg white


  • 1/4 cup rice cooking wine
  • 1/2 cup Chinese chicken stock or water
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch


  • Cut the chicken breasts against the grain into thin slices of about 1/8 inch thick. Place the chicken slices in a bowl and mix in all the velveting ingredients. Set aside.
  • Cut both the crimini and shiitake mushrooms into slices of about 1/4 inch thick. Set aside. Cut the bamboo shoots into thin slices of about 1/8 inch thick and set aside. Also cut the garlic and ginger into very thin slices of about 1/16 inch thick.
  • In another bowl mix all the sauce ingredients together and set aside.
  • Heat all the vegetable oil in a wok until just about reaching the smoking point. Drop the chicken slices into the hot oil and stir to keep them separate. Cook to about 3/4 done or until the outside of the chicken turns white but the center is still slightly pink. Drain the chicken thoroughly and set aside in a bowl. Pour all the oil out of the wok and quickly rinse the bottom of the wok with plain water scraping off any starch that’s stuck to the bottom.
  • Dry the wok and return to the heat. Put about 1 tablespoon of vegetable oil back into the wok. Add the garlic and ginger slices and stir-fry for about one minute without letting them burn. Add the mushrooms and the chicken stock into the wok. Stir-fry for about 30 seconds cover and let sit for another one minute. Uncover the wok and return the chicken slices to the wok. Add the bamboo shoots and stir-fry for another 30 seconds. Add the sauce mixture into the wok. Be sure to stir the mixture to ensure the starch is completely combined. Stir-fry until the sauce thickens. Add the sesame oil and mix well. Plate and garnish with scallion slices and cilantro.