Tasting the Conspiracy, item L10: Moo goo gai pan

If it’s not clear what this is or why I’m doing it, check out the intro post.

A backlog item that’s not just a retread with a new protein! Shame it’s still a brown-sauce creation.

Moo Goo Gai Pan

Almost all Chinese-American dishes have some English in their names. This one doesn’t.

What exactly is this dish? The literal translation of its name is “button mushrooms and sliced chicken”. That’s basically truth in advertising. Breast-meat chicken slices and mushrooms do form the core of this dish, which in this particular incarnation also includes carrots, fairly large chunks of cabbage, water chestnuts, and snow peas. The sauce ranges from a brownish soy base to a soyless white sauce; this one is on the whiter end of the spectrum, without much of a soy contribution and very light ginger flavor.

How authentically Chinese is it? Its actual Chinese origins are murky; the name 蘑菇雞片 is authentically Cantonese, but given that Chinese-American cuisine was pioneered by people whose first language was Cantonese, that proves nothing about its origins except that it wasn’t made up out of whole cloth by white Americans or by third-generation immigrants (neither of which tend to be popular theories for any Chinese food, really). The sauce is milder and a lot less soy-driven than I would expect from a Chinese dish aiming at this particular combination of meat and vegetables, and on that point, most of the additional vegetables would probably not have been present in an authentically Chinese dish, because traditional stirfries don’t as a rule go for a wide variety of vegetables within a single dish. Bottom line: if there is a traditional Chinese dish which shares this one’s name or its namesake ingredients, it is probably a very different preparation.

Is it any good? Meh, bland. Unless you really like mushrooms or really dislike soy (neither of which I particularly do), this honestly seems to be aiming at the same place as Chicken with Mixed Vegetable and falling short in almost every regard.

How does it complement the rice? There was for sure some quantity of sauce, and a very light cornstarch thickness to keep it from just running to the bottom of the container, and it was flavorful enough to provide something of an interesting accent to the rice, so, all in all, it’s a success on the “good with rice” front

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About Jake
I'm a mathematics professor at the University of Louisville, and a geek.

2 Responses to Tasting the Conspiracy, item L10: Moo goo gai pan

  1. zhaoxia says:

    I’m a Chinese student, and I’m studying English and math in America. So, I guess you know why I am interested in your post! 🙂 I see that picture, and then I read your post!! I recognize the first two words,”moo goo”. I know that means mushroom. But when I see the last two words, I do not recognize them. I guess it means dish. But after I read content, I understand it! How funny it is. 🙂

  2. Pingback: Tasting the Conspiracy, item L0: Introduction | The Ecclesiastical Revue

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