Moo goo gai pan
Americanized version of a Cantonese dish From Wikipedia, the free encyclopedia
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 clay pot. The Chinese-American version is a simple stir-fried dish with thinly sliced chicken, white button-mushrooms, and other vegetables. The word pan 片 means thin slices, referring to the way that 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]
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| 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
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