• Source: Moo goo gai pan

Moo goo gai pan (Chinese: 蘑菇雞片; Cantonese: móh-gū gāi-pin) is the Americanized version of a Cantonese dish – chicken with mushroom in oyster sauce (香菇雞片), which can be a stir-fry dish or a dish made in a claypot. The Chinese-American version is a simple stir-fried dish with thin sliced chicken, white button mushrooms, and other vegetables. The word pan 片 means thin slices, referring to the way the chicken is cut. Popular vegetable additions include bok choy, snow peas, bamboo shoots, shiitake mushrooms, water chestnuts, carrots, and/or Chinese cabbage (Napa cabbage).




Etymology


The name comes from the Cantonese names of the ingredients (note that tone marks here do not match Mandarin tones):

moo goo (蘑菇; mòhgū): 'button mushrooms'
gai (雞; gāi): 'chicken'
pan (片; pín): 'slices'




See also



List of chicken dishes




References

Kata Kunci Pencarian:

• Moo goo gai pan
• Kai yang
• Cordon bleu (dish)
• Chicken tikka masala
• Coq au vin
• Chicken marsala
• Hainanese chicken rice
• Airline chicken
• Chicken paprikash
• Karaage