| |
George Liu's Moo Goo Gai Pan |
 |
| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
10 |
|
| |
Ingredients:
| 4 |
medium |
Chicken breast halves, |
| 1 |
teaspoon |
salt and pepper, to taste |
| 4 |
cloves |
Garlic, minced |
| 2 |
Cup |
Water |
| 1 |
tablespoons |
Cornstarch |
| 5 |
tablespoons |
Corn oil |
| 8 |
ounces |
Fresh mushrooms, sliced |
| 4 |
pound |
Chinese white cabbage, |
| 2 |
tablespoons |
Sugar |
| 4 |
tablespoons |
Soy sauce |
| 6 |
medium |
Scallions |
|
| |
Preparation:
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. |
|
|