Recipes are adapted from those cookbook i bought.

Sunday, September 10, 2006

Moo Goo Gai Pan

Moo Goo Gai Pan

3/4 lb. chicken breasts
1 c. fresh button mushrooms
1/2 c. canned bamboo shoots, sliced
1/2 c. canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced

1 c. chicken stock*
1-2 T. oyster sauce
1/2 tsp. sugar
1 T. cornstarch (corn flour)

2 T. soy sauce
1 T. Rice wine or Dry Sherry
a few drops sesame oil
1 T. cornstarch (corn flour)

oil for stir-frying

Cut chicken breasts into strips. Add seasonings in the
order given, and marinate chicken for about 15 mins.
While chicken is marinating, prepare vegetables. Rinse
and slice bamboo shoots and water chestnuts. Slice
and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry,
until it changes color. Remove, and set aside. Add
1 T. oil. Add the garlic and ginger, and stir-fry
briefly. Add the mushrooms, and stir-fry for several
secs., 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 mins. Another variation is to boil
the mushrooms in the chicken broth before stir-frying.


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