Velveting the chicken, especially when using breast meat, is an integral part of the preparation.If using dried shiitake, you may combine the soaking water with chicken stock for the sauce.This is a stir fry and that means longer prep time than cooking time. Have all the ingredients ready before you begin cooking.This is a stir fry and that means you need cooking oil with a high smoking point. My first choice is peanut oil or, when it's not available, vegetable oil.This is a stir fry and that means keep the heat on HIGH from start to finish.
saltif the chicken stock is unseasoned or underseasoned
2tablespoonspeanut oilor any oil with a high smoking point
Instructions
Velvet the chicken
Pat the fillet dry, cut into three portions lengthwise then cut each portion into thin slices.
Place the chicken slices in a bowl, add the salt, garlic, corn starch and Shao Xing rice wine. Mix well and set aside.
Prep the mushrooms and vegetables
Thinly slice the shiitake.
Trim the snow peas by pinching off the tops and pulling off the fibrous string that runs along the sides.
Peel and thinly slice the carrot.
Mix the sauce
In a small mixing bowl, stir together the chicken stock, oyster sauce and sugar until homogenous in color and the sugar is fully dissolved. Taste and add salt, if needed, to get a good balance.
Stir in the corn starch and sesame seed oil.
Stir fry the moo goo gai pan
Pour the peanut oil into a heated wok and swirl to allow the oil to coat the sides of the pan as well.
Stir the chicken to separate then spread on the hot oil in a single layer.
Leave for half a minute then flip and cook for another 15 seconds.
Add the carrot slices and stir fry for about half a minute.
Add the snow peas and sliced shiitake, and stir fry for half a minute.
Stir the sauce to loosen any starch that has settled in the bottom of the bowl.
Pour the sauce over the chicken, mushrooms and vegetables.
Cook, stirring a few times, until the sauce is thick and no longer appears cloudy.