Moo Goo Gai Pan

Submitted by: Marcia & Rick

Attributed to: Marcia & Rick

Category: Poultry

Description: Yummy rendition of a Chinese-American favorite.  Goes well with rice or cooked noodles.

Prep time: 15 minutes

Total time: 25 minutes

Servings: 4

Difficulty rating: 2-3

Ingredients:

5 Teaspoon Cornstarch

1 Teaspoon Rice wine

1/4 Teaspoon White pepper

1 Quart Chicken broth

1 Chicken breast, thinly sliced (easiest if partially frozen)

3/4 Cup Celery cabbage (aka Napa cabbage)

1 Pound Button mushrooms

1 Cup Vegetable or peanut oil (not olive or sesame)

1/3 Cup Bamboo shoots (thinly sliced)

1/2 Teaspoon Sugar

1/4 Teaspoon MSG (or 1/2 teaspoon dark soy sauce)

Water

Salt

Special tools/utensils:

Wok

Colander

Instructions: 

1. In a small bowl, combine 1 teaspoon cornstarch (you’ll use the rest later), 1 teaspoon water, rice wine, white pepper & salt to taste.

2. Add chicken to the bowl & coat.  Set aside for later.

3. Chop cabbage into 3/4” slices

4. Wash & remove stems from mushrooms.  Roughly chop if you like.

5. Add mushrooms to a small saucepan with enough chicken broth.  Raise heat to medium/high until boiling.  

6. Reduce heat slightly, cover & simmer for five minutes.  Drain and set mushrooms aside.

7. Heat 1 cup of oil in the wok over high flame and add chicken.

8. Cook chicken until it has lost its pink color (about 15-30 s).

9. Drain wok into a colander, catching the oil in a separate container.

10. Put 2 tablespoons of oil back in the wok.

11. Add mushrooms, bamboo shoots & cabbage to the wok.  Cook for about 2 minutes, stirring regularly.

12. Add 1 cup of chicken broth & bring to a boil.

13. Add sugar & MSG / soy sauce, 4 teaspoons cornstarch & 2 tablespoons water.

14. When the sauce is thickened, add chicken, and stir until thoroughly mixed & chicken is hot.