Moo Goo Gai Pan (蘑菇鸡片)

Chinese food has always been something we’ve enjoyed, but since cleaning up our habits, it has been harder to justify the questionable ingredients from the local take-out restaurant. We’ve tackled a version of fried rice in the past, but have not really ventured much into making main entrees.

Doing a little research, it was enjoyable to learn about this dish; the name (Cantonese) is based on its ingredients: moo goo (mushrooms) gai (chicken) pan (sliced). We enjoy all of these things, and it was a lot of fun putting this together. The added bonus was making homemade oyster sauce. If you can find a clean oyster sauce without corn starch and loads of sugar, let us know, because that would greatly ease the process.