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Moo Goo Gai Pan




Source of Recipe


Rhonda G


List of Ingredients




Moo Goo Gai Pan


1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms, sliced
1 1/4 cups chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots (may be canned, if this is used, drain water in can ahead of time)
3/4 cup thinly sliced Chinese cabbage or bok choy
1/2 teaspoon sugar
2 tablespoons water


Recipe




Sprinkle chicken pieces with 2 teaspoons cornstarch, rice wine, and pepper.

Mix well in a bowl and set aside.

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, about 2 to 3 minutes.

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.

Serve with hot steaming rice.