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.

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