![chickens, birds, poultry-4474176.jpg](https://ourkosherkitchen.com/wp-content/uploads/2023/08/chickens-birds-poultry-4474176-768x850.jpg)
Origin
Moo goo gai pan (香菇雞片), literally translating to mushroom and chicken slices, is an extremely popular stir fry. In China, it typically consists of stir-fried chicken and mushrooms cooked in a light chicken broth and oyster sauce. Minimal soy sauce other aromatics are used in order to highlight the natural umami within the chicken and mushrooms. Following a wave of Cantonese immigration in the mid-1800s, moo goo gai pan was popularized in the USA. The US’s take on the dish is rather different, as it is common to add a wide array of vegetables. For example, bamboo shoots, napa cabbage, and water chestnuts, baby corn, carrots, and snow peas.
This begs the question, should the kosher recipe primarily be based off the…
Chinese or US version?
Both recipes are not kosher due to the inclusion of oyster sauce and Shaoxing wine. Although it is possible the to make moo goo gai pan without these ingredients, it tastes rather plain and lacking in depth. This is especially the case for a more traditional Chinese take on the dish. Mushrooms and chicken pair so well together is because the meatiness of mushrooms offsets the natural blandness of chicken. The same logic applies to oyster sauce. Consequently, to remove oyster sauce requires that it be replaced with a seasoning that is both dense and savory.
Moreover, sourcing ingredients for the Chinese-American version can be rather difficult, such as kosher-certified canned water chestnuts. And unless everything is bought in perfect quantity, there is bound to be leftover produce that may easily go to waste.
Adaptation
This recipe adapts moo goo gai pan using Mediterranean flavor profile to make ingredients more accessible. Consequently, oyster sauce was substituted for tomato paste and olives (umami, saltiness), sesame oil for thyme (aroma), and white wine for Shaoxing wine (acidity, alcohol, sweetness). It should be noted that Shaoxing cooking wine tastes incredibly different to white wine in that it is far saltier, sweeter, and sour. To compensate, additional sugar and soy sauce is added, while the tomato paste should balance out the acidity.
Sources
Hom, K. (1998). Easy family recipes. BBC Books.
Bill. (2020, August 17). Moo goo gai pan: Mushroom and chicken stir fry. The Woks of Life. https://thewoksoflife.com/moo-goo-gai-pan/#recipe
Shangshi Kitchen. (2021, April 2). 美式中餐的代表之一【蘑菇鸡片】 不过大多是餐馆可舍不得用蚝菇 6 Park. https://club.6parkbbs.com/life6/index.php?app=forum&act=threadview&tid=14055565
Liaw, A. (2023, April 18). Adam Liaw’s adaptable ‘two-ingredient’ stir-fry with pork and capsicum (or chicken, mushrooms…). Sydney Morning Herald. https://www.smh.com.au/goodfood/recipes/adam-liaw-s-adaptable-two-ingredient-stir-fry-with-pork-and-capsicum-or-chicken-mushrooms-20230418-p5d1b3.html
Shao, Z. (2023, August 4). Stir-fried chicken with mushrooms and oyster sauce recipe. Serious Eats. https://www.seriouseats.com/stir-fried-chicken-mushrooms-oyster-sauce-recipe
Zhu, M. (2022, October 25). Moo goo gai pan. Omnivore’s cookbook. https://omnivorescookbook.com/moo-goo-gai-pan/
Mediterranean Moo Goo Gai Pan
![chickens, birds, poultry-4474176.jpg](https://ourkosherkitchen.com/wp-content/uploads/2023/08/chickens-birds-poultry-4474176-768x850.jpg)
Ingredients
Ingredients
Chicken Marinade
Instructions
Preparation
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Garlic
Mince finely
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Spring onion
Wash clean and dry
Slice off root end
Slice into rings (each about the width of your finger)
Separate the delicate and leafy section from the harder, white section
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Mushrooms
Place a pot full of water on the stove and bring to a boil
Wash mushrooms clean and dry
Slice about an inch off the root end of each mushroom
Slice into quarters
Add to pot and let cook for 1 minute
Drain, run under cold water, and set aside
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Chicken thigh
Slice into sheets
Add to bowl with water, salt and corn starch
Mix and set aside
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Olives
Remove pit
Slice into rings
Cook
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Pre-heat
Turn heat to high
Heat dry wok until hot enough to cook with (about 1 minute)
Add schmaltz around the sides and swirl wok to ensure the entire surface area has been coated in oil
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Aromatics
Add garlic, spring onion, tomato paste and thyme
Stir fry until there is a fragrant aroma (about 30 seconds)
Remove from pan and reserve
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Mushrooms
Add mushrooms and stir fry until crisp (about 1 minute)
Remove from pan and reserve
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Chicken
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Steam
Add wine and soy sauce, pouring arounds the sides of the wok
Add sugar, chicken powder and black pepper
Add wine, sugar, soy sauce, chicken powder and black pepper
Stir fry until no liquid is seen and sounds of steaming is replaced by sizzling
Add reserved ingredients to pan
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Finish
Turn off heat
Mix in spring onion greens and olives
Serve with white rice