Henry Kissinger’s Moo Goo Gai Pan is real. Is it good?

Date: 2025-04-01 02:55:05

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Henry Kissinger’s Moo Goo Gai Pan!

… wait what?

0:00 – So, Kissinger had a Moo Goo Gai Pan
1:14 – Recipe Analysis
6:58 – Taste Test and Conclusion
7:47 – If Kissinger can make you, then…
13:29 – Kissinger’s Rep in China

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FULL, DETAILED RECIPE

… is over on Substack! Free as always, if it had to be said:

https://chinesecookingdemystified.substack.com/p/henry-kissingers-moo-goo-gai-pan

And because the deep fried noodles are buried deep inside there, I’ll re-post it here:

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Bring a pot of water up to a boil, and boil:

300g fresh egg noodles, or 200g thin dry noodles

until cooked, and drain. Oil the noodles to avoid sticking, and arrange on a round shape on a strainer. Pour out the water from the wok, and fill with deep frying oil. Once the oil has reached 150C, dip the strainer and fry the noodles over medium heat. Once set, ~3 minutes, flip the noodles into the oil. Continue to fry, swirling to keep it in a round ‘cake’. Once beginning to get golden, remove and heat the oil up to 180C. Fry a second time until browned to your liking. Drain and reserve, leaving the oil in the wok.

If your noodles are not alkaline noodles, you can add ¼ tsp Sodium Carbonate (碱面) or Kan Sui (枧水) to the noodle boiling water, or ¾ tsp baking soda (if you are not sensitive to the taste of baking soda).

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And check out our Patreon if you’d like to support the project!

https://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg&t=896s