George Liu's Moo Goo Gai Pan

Course : Chicken
Serves: 10
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4 medium Chicken breast halves, Skinned, boned and sliced
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, Chopped
2 tablespoons Sugar
4 tablespoons Soy sauce
6 medium Scallions chopped

Preparation / 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.

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  (3 3/4 Stars!)
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