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Moo Goo Gai Pan III

Source of Recipe

about.com


List of Ingredients

Marinade:
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons sesame oil
1 teaspoon Chinese white rice wine or gin
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons oyster sauce
1/2 teaspoon soy sauce
1 teaspoon cornstarch
Pinch freshly ground white pepper

1/2 pound skinless, boneless chicken breast, cut into 2-by-1 1/2-inch strips

Sauce:
2 teaspoons oyster sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornstarch
Pinch freshly ground white pepper
5 tablespoons chicken stock

3 1/2 tablespoons peanut oil
1 tablespoon minced fresh ginger
1/4 teaspoon salt
1/4 pound small button mushrooms, stems removed and caps cut into 1/4-inch slices.
6 ounces snow peas, strings removed and cut into 1-by-1 1/2 inch pieces
1/4 cup bamboo shoots, cut into 1-by-1 1/2-inch pieces
4 water chestnuts, peeled and cut into 1/4-inch slices
1 tablespoon minced garlic
1 tablespoon Chinese white rice wine or gin




Recipe

In a large bowl, combine the marinade ingredients. Add the chicken and allow to rest for at least 30 minutes. Reserve. In a small bowl, combine the sauce ingredients and reserve.
Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds. Add the mushrooms and stir for 10 seconds. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes. Turn off the heat, transfer the mixture to a bowl, and reserve. Wipe off the wok and spatula with paper towels.
Heat the wok over high heat for 20 seconds. Add the remaining peanut oil and coat the wok with it using the spatula. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken and marinade. Spread in a thin layer and cook for 2 minutes. Turn the chicken over and cook for 1 more minute. Drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute. Add the reserved vegetables and cook, stirring, for 2 minutes. Make a well in the mixture, stir the sauce mixture, and pour in. Stir well and cook until the sauce bubbles and thickens, about 30 seconds. Turn off the heat, transfer to a heated platter, and serve.


About.com now lists this recipe:

3/4 pound boneless, skinless chicken breasts
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch
Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove
Sauce:
1/2 cup chicken stock*
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Other:
3 tablespoons oil for stir frying, or as needed
PREPARATION:

Cut chicken breasts into strips. Add the seasonings in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly. Slice and chop ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened.
Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.