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Moo Goo Gai Pan

Source of Recipe

Washington Post


List of Ingredients

Moo Goo Gai Pan

4 Chicken breast halves, Skinned, boned and sliced
Salt and pepper, to taste
4 Cloves garlic, minced
3 Tbsp Cornstarch mixed with 1/2 cup Water
5 Tbsp Corn oil
8 oz Fresh mushrooms, sliced
4 To 5 cups Chinese white Cabbage, chopped
2 Tbsp Sugar
4 Tbsp Soy sauce
6 Scallions, chopped




Recipe

In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok.
Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice.
Makes 10 servings.

Another version:

12 ounces boneless, skinless chicken breast halves
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons rice wine or dry white wine
• 4 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 2 medium carrots, thinly bias sliced (1 cup)
• 8 ounces whole small fresh mushrooms (3 cups) or large fresh mushrooms, halved (3 cups)
• 2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
• 1/2 of an 8-ounce can sliced water chestnuts, drained
• 3 cups hot cooked rice

1. Cut chicken into thin bite-size strips. For sauce, in a small bowl stir together the chicken broth, soy sauce, rice wine or white wine, cornstarch, and sugar. Set aside.
2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes. Add mushrooms and, if using, fresh pea pods; stir-fry about 1 minute more or until carrots and pea pods are crisp-tender. Remove the vegetables from the wok.
3. Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly.

4. Return the cooked vegetables to the wok. Add water chestnuts and, if using, thawed pea pods. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice. Makes 4 servings.