Moo goo gai pan

Americanized version of a Cantonese dish
Moo goo gai pan
Traditional Chinese蘑菇雞片
Simplified Chinese蘑菇鸡片
Literal meaning"Mushroom chicken slices"
Transcriptions
Standard Mandarin
Hanyu Pinyinmógū jīpiàn
Yue: Cantonese
Yale Romanizationmòh-gū gāi-pin

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).[1]

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

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References

  1. ^ Randhawa, Jessica (April 18, 2019). "Moo Goo Gai Pan Recipe". theforkedspoon.com. Retrieved 2019-12-20.
  2. ^ "Moo goo gai pan". Cooks.com. Retrieved 2013-04-13.
  3. ^ "The American Heritage Dictionary: moo goo gai pan". Archived from the original on March 19, 2006. Retrieved December 21, 2005..
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