Moo goo gaipan #1

Yield: 6 Servings

Measure Ingredient
\N \N Marinade:
1 tablespoon Ginger, finely grated
1½ teaspoon Sesame oil
1 teaspoon White wine
½ teaspoon Sugar
¼ teaspoon Salt
1½ teaspoon Oyster sauce
½ teaspoon Light soy sauce
1 teaspoon Cornstarch
\N \N Pinch freshly ground white pepper
½ pounds Chicken breasts, strips
½ teaspoon Sugar
2 teaspoons Oyster sauce
1 teaspoon Light soy sauce
½ teaspoon Sesame oil
2 teaspoons Cornstarch
1 pinch White pepper
5 tablespoons Chicken stock
3½ tablespoon Peanut oil
1 tablespoon Ginger, minced
¼ teaspoon Salt
¼ pounds Mushrooms, sliced
6 ounces Snow peas, sliced
¼ cup Bamboo shoots, sliced
4 \N Water chestnuts, sliced
1 \N Clove garlic, minced
1 tablespoon White wine


1. MAKE THE MARINADE: Place the grated ginger in a small strainer set over a medium bowl. Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients. Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes. 2. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve. 3. Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and set aside. Wipe out the wok with paper towels. 4. Heat the wok over high heat for 20 seconds and add the remaining 1½ tablespoons peanut oil. Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken with the marinade. Spread the chicken out in a single layer and cook undisturbed for 2 minutes.

Turn the chicken pieces over and cook for 1 more minute. Drizzle the wine down the inside rim of the wok and stir it into the chicken.

Continue to cook until the chicken is cooked through, about 1 minute longer. 5. Add the reserved vegetables and stir fry for 2 minutes.

Make a well in the center of the mixture. Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds.

Transfer to a warm platter and serve immediately.

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