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 chicken is thinly sliced as the word "pan"片 means thin slices. Popular vegetable additions include bok choy, snow peas, bamboo shoots, shiitake mushrooms, water chestnuts, carrots, and/or Chinese cabbage (Napa cabbage).[1]
| Moo goo gai pan | |||||||||||
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| Traditional Chinese | 蘑菇雞片 | ||||||||||
| Simplified Chinese | 蘑菇鸡片 | ||||||||||
| Literal meaning | "Mushroom chicken slices" | ||||||||||
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Etymology
The name comes from the Cantonese names of the ingredients (note that tone marks here do not match Mandarin tones):[2][3]
- moo goo (蘑菇; mòhgū): button mushrooms
- gai (雞; gāi): chicken
- pan (片; pín): slices
See also
References
- Randhawa, Jessica (April 18, 2019). "Moo Goo Gai Pan Recipe". theforkedspoon.com. Retrieved 2019-12-20.
- "Moo goo gai pan". Cooks.com. Retrieved 2013-04-13.
- "The American Heritage Dictionary: moo goo gai pan". Archived from the original on March 19, 2006. Retrieved December 21, 2005..
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