Moo Goo Gai Pan "Fresh
mushrooms with sliced chicken."
Ingredients:
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 the chicken breasts into thin strips. Marinate the chicken 15
minutes.
Wipe the mushrooms clean with a damp cloth and cut into thin slices.
Rinse the canned bamboo shoots and water chestnuts and drain.
Slice and chop the 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, stir
fry to 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. Give the sauce a quick re-stir, 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.
OPTIONAL VEGGIES – Snow peas, Bok Choy, mini corn, Broccoli, etc.