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    Moo Goo Gai Pan


    Source of Recipe


    Internet

    List of Ingredients




    1 pound skinless, boneless chicken breast halves, sliced
    2 tablespoons cornstarch
    1 tablespoon Chinese rice wine or dry sherry
    1/4 teaspoon white pepper
    1 pound button mushrooms
    1 1/4 cup chicken broth
    1 cup peanut oil
    1/3 cup thinly sliced bamboo shoots
    3/4 cup thinly sliced Chinese cabbage
    1/2 teaspoon sugar
    2 tablespoons water

    Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened. Serves 4.

    Recipe




 

 

 


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