Mah Gu Gai Pin (moo Goo Gai Pan)

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 1/2 tablespoons peanut oil
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon salt
• 1/4 lb button mushroom, stems removed and caps cut into 1/4 inch slices
• 6 ounces snow peas, strings removed and cut into 1 by 1 1/2 inch pieces
• 1/4 cup bamboo shoot, cut into 1 by 1 1/2 inch pieces
• 4 water chestnuts, peeled and cut into 1/4 inch slices
• 1 tablespoon minced garlic
• 1 tablespoon chinese rice wine or 1 tablespoon gin
• 1 tablespoon finely grated fresh ginger
• 1 1/2 teaspoons sesame oil
• 1 teaspoon chinese rice wine or 1 teaspoon gin
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons oyster sauce
• 1/2 teaspoon soy sauce
• 1 teaspoon cornstarch
• fresh ground pepper, to taste
• 1/2 lb boneless skinless chicken breast, cut into 2 by 1 1/2 nch strips
• 2 teaspoons oyster sauce
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons cornstarch
• fresh ground pepper, to taste
• 5 tablespoons chicken stock

Recipe

• 1 in a large bowl, combine the marinade ingredients.
• 2 add the chicken and allow to rest for at least 30 minutes.
• 3 reserve.
• 4 in a small bowl, combine the sauce ingredients and reserve.
• 5 heat a wok over high heat for 30 seconds.
• 6 add 2 tablespoons of the peanut oil and coat the wok with it using a spatula.
• 7 when a wisp of smoke appears, add the ginger and salt and stir for 10 seconds.
• 8 add the mushrooms and stir for 10 seconds.
• 9 add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes.
• 10 turn off the heat, transfer the mixture to a bowl, and reserve.
• 11 wipe off the wok and spatula with paper towels.
• 12 heat the wok over high heat for 20 seconds.
• 13 add the remaining peanut oil and coat the wok with it using the spatula.
• 14 when a wisp of smoke appears, add the garlic.
• 15 when it begins to brown, add the chicken and marinade.
• 16 spread in a thin layer and cook for 2 minutes.
• 17 turn the chicken over and cook for 1 more minute.
• 18 drizzle the wine down the sides of the wok, stir into the chicken, and cook until the chicken is cooked through, about 1 more minute.
• 19 add the reserved vegetables and cook, stirring, for 2 minutes.
• 20 make a well in the mixture, stir the sauce mixture, and pour inches stir well and cook until the sauce bubbles and thickens, about 30 seconds.
• 21 turn off the heat, transfer to a heated platter, and serve.