Monday, April 19, 2010
It's Taste & Create time again! T&C was created by Nicole of For the Love of Food. It's a super fun event in which food bloggers are paired off and tasked with preparing a recipe from their partner's blog.
This month, I ended up with two partners. Chaya, of Sweet & Savory Says it All was one of them. I chose Chaya's Moo Goo Gai Pan, which she had adapted from Sweet & Simple Recipes. I decided to go back to the recipe's roots for this one. Please refer to the link above for Chaya's eggless version.
Shell was here visiting for the week, so we decided to make this recipe together. We decided the garlic salt would have to go, so I simply minced some fresh garlic and sauteed it with the ginger in the beginning.
We doubled the recipe, so I fried the chicken in batches. I really think the egg white is an essential ingredient, it really made the chicken taste authentic. I don't know if the egg white is authentic or not, but I wouldn't leave it out.
I was so busy eating this delicious chicken that I have forgotten everyone's reactions. Other than to say that everyone loved this chicken, and the leftovers were tasty too. We served it with brown rice. I will definitely be making this again!
Moo Goo Gai Pan Recipe
4 boneless, skinless chicken breast halves
1 egg white
1 tsp. white wine
2 tsp. cornstarch
4 Tbsp. vegetable oil, divided
3 slices ginger root
2 cloves garlic, minced
1 1/2 cups snow peas
1 1/4 cups sliced mushrooms
3/4 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. water
Salt, to taste
1. Cut the chicken into bite size pieces. In a large bowl, mix the egg white and wine. Add the chicken and toss to coat well.
2. Sprinkle 2 teaspoons of the cornstarch over the chicken and toss to coat; set aside.
3. In a large skillet, heat 3 tablespoons of the vegetable oil on high heat. Sauté the ginger root and garlic for 30 seconds.
4. Add the chicken to the skillet and stir fry until cooked through. Transfer the chicken mixture to a bowl.
5. Heat the remaining vegetable oil in the skillet. Add the snow peas, mushrooms and stir. Reduce the heat to medium.
6. Add the chicken broth to the skillet and bring to boiling. Add the chicken mixture. Cook until the mixture comes to a boil, stirring frequently.
7. In a small bowl, combine the water and the remaining cornstarch and mix well. Stir into the chicken mixture. Heat until thickened, stirring constantly. Season with salt to taste.