George liu's moo goo gai pan
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves, | |
| Skinned, boned and sliced | ||
| Salt and pepper, to taste | ||
| 4 | cloves | Garlic, minced |
| 2 | cups | Water |
| 1 | tablespoon | Cornstarch |
| 5 | tablespoons | Corn oil |
| 8 | ounces | Fresh mushrooms, sliced |
| 4 | pounds | Chinese white cabbage, |
| Chopped | ||
| 2 | tablespoons | Sugar |
| 4 | tablespoons | Soy sauce |
| 6 | Scallions, chopped | |
Directions
In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok.
Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice.
Makes 10 servings.
[The Washington Post; Dec 11, 1991] Posted by Fred Peters.