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Moo Goo Gai Pan
Moo Goo Gai Pan
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 |
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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.
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