Moo Goo Gai Pan

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2-2 cups chicken breasts (i've tried breast, thighs and mixed, all worked well)
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons wine
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 2 slices gingerroot (optional)
• 4 cups bok choy
• 1/2 cup sliced celery
• 1 cup sliced fresh mushrooms or 1/2 cup canned mushroom
• 1/4 cup water chestnut
• 1/4 cup bamboo shoot (optional)
• 1/4 lb snow peas
• 1 large garlic clove, minced
• 2 cups chicken stock
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons wine or 2 teaspoons sherry wine
• 1/4 cup cornstarch, blended into
• 1/4 cup cold water

Recipe

• 1 marinate the chicken pieces in the soy sauce, wine, and sugar.
• 2 stir in the cornstarch, and allow the pieces to stand for half an hour.
• 3 heat the grease or oil in a wok or a frying pan, and stir-fry the meat, separating the pieces as they cook.
• 4 remove from the pan and set aside.
• 5 add more oil to the pan, and heat it until quite hot. add the ginger slices and fry them for 30 seconds.
• 6 add the vegetables all at once while the pan is still hot. stir-fry vegetables briefly, which will cool the oil enough so that the.
• 7 minced garlic can be added without burning.
• 8 stir-fry for one minute.
• 9 add boiling stock, cover, and simmer for one more minute. uncover the pan and add the next five ingredients.
• 10 slowly pour in the cornstarch mixture while stirring, and stop as soon as the desired thickness is achieved.
• 11 lastly, add the cooked chicken to the vegetables, stirring just enough to reheat. serve with steamed rice.
• 12 note: prep and cooking times are approximately as are servings. this all depends on your experience at oriental style cooking and how much you eat. it will feed quite a few people though!