Moo Goo Gai Pan (mah Gu Gai Pin)

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 lb chicken breast
• 1 cup fresh button mushroom
• 1/2 cup canned bamboo shoot, sliced
• 1/2 cup canned water chestnut, sliced
• 1 slice ginger, finely chopped
• 1 clove garlic, minced
• 1 cup chicken stock (see note *)
• 1 -2 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1/8 teaspoon sesame oil
• 1 tablespoon cornstarch
• oil, for stir-frying

Recipe

• 1 cut chicken breasts into strips.
• 2 add seasonings in the order given and marinate chicken for about 15 minutes.
• 3 while chicken is marinating, prepare vegetables.
• 4 rinse and slice bamboo shoots and water chestnuts.
• 5 slice and chop ginger, and peel and mince garlic clove.
• 6 prepare sauce ingredients and set aside.
• 7 heat wok and add oil.
• 8 add garlic and ginger.
• 9 add chicken and stir-fry until it changes color.
• 10 remove and set aside.
• 11 add 1 tablespoon oil.
• 12 add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
• 13 stir-fry briefly.
• 14 give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
• 15 cook, stirring, until the sauce is thickened.
• 16 return chicken to wok.
• 17 mix together and serve hot.
• 18 note:.
• 19 *youcan also use chicken broth.
• 20 just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
• 21 another variation is to boil the mushrooms in the chicken broth before stir-frying.