Moo Goo Gai Pan
Ingredients
| 1 lb boneless, skinless chicken breasts | ||
| 2 tbs soy sauce | ||
| 1 tbs rice wine | ||
| 1/2 tsp sesame oil | ||
| 1 tbs cornstarch | ||
| 1 cup fresh button mushrooms | ||
| 1/2 cup canned bamboo shoots | ||
| 1/2 cup canned water chestnuts, drained | ||
| 2 slices fresh ginger | ||
| 2 garlic cloves | ||
| 1/2 cup chicken stock | ||
| 2 tbs oyster sauce | ||
| 1 tsp sugar | ||
| 1 tbs cornstarch | ||
| 3 tbs canola oil for stir frying |
Moo Goo Gai Pan in Chinese means fresh mushrooms with sliced chicken.
Directions:
- Cut the chicken breasts into thin strips.
- In a bowl combine the soy sauce, rice wine, sesame oil and corn starch. Mix well.
- Add the chicken breasts to the soy mixture and let marinate for about 15-20 minutes.
- While the chicken is marinating, prepare the vegetables.
- Cut the mushrooms into thin slices, the rinse the canned bamboo shoots and water chestnuts.
- rinse the canned bamboo shoots and water chestnuts, then drain.
- slice and chop the ginger, and peel and mince the garlic cloves.
- In a bowl mix the chicken stock, oyster sauce, sugar and 1 tbs of cornstarch to prepare the sauce.
- Heat a wok or large saute pan then add 2 tbs of oil.
- Add the chicken and stir fry until it changes color and is nearly cooked through. Remove and set aside.
- Add 1 tbs of oil, then add the garlic and ginger and stir fry for about 1 minute.
- Add the mushrooms and stir fry for several seconds, then add the bamboo shoots and water chestnuts and stir fry for about 30 seconds.
- Re- Stir the sauce, then make a well in the middle of the wok and add the sauce.
- Cook stirring until the sauce has thickened.
- Serve with white rice.
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