Moo Goo Gai Pan

By á-64866

Ingredients

• Sauce:
• 3/4 pound chicken breasts
• 1 cup fresh button mushrooms
• 1/2 cup canned bamboo shoots, sliced
• 1/2 cup canned water chestnuts, sliced
• 1 slice ginger, finely chopped
• 1 garlic clove, minced
• 1 cup chicken stock*
• 1 -2 tablespoons oyster sauce
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• Seasonings:
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• a few drops sesame oil
• 1 tablespoon cornstarch
• Oil for Stir-frying

Details

Adapted from chinesefooddiy.com

Preparation

Step 1

Cut chicken breasts into strips. Add seasonings in the order
given and marinate chicken for about 15 minutes.

While chicken is marinating, prepare vegetables. Rinse and
slice bamboo shoots and water chestnuts. Slice and chop
ginger, and peel and mince garlic clove.

Prepare sauce ingredients and set aside.

Heat wok and add oil. Add the chicken and stir-fry until it
changes color. Remove and set aside.

Add 1 tablespoon oil. Add the garlic and ginger and stir-fry
briefly. Add the mushrooms and stir-fry for several seconds,
then add bamboo shoots, and water chestnuts. Stir-fry briefly.
Give the sauce a quick restir, then make a well in the middle
of the wok and add sauce. Cook, stirring, until the sauce is
thickened. Return chicken to wok. Mix together and serve hot.

*You can also use chicken broth. Just bring it to a boil,
add a bit of rice wine for flavor, and let it simmer for
about 5 minutes. Another variation is to boil the mushrooms
in the chicken broth before stir-frying.