Moo Goo Gai Pan

By nanc-2

Moo Goo Gai Pan or Chicken and Mushrooms
It's easy to make this popular chinese specialty right in your own kitchen using no special equipment or exotic ingredients. The secret in the thin slicing of chicken. When cutting the boned chicken breast, be sure to slice on the diagonal. This keeps the chicken tender and delicate.

Ingredients

• 1 cup regular long-grain rice (can use minute rice)
• 2 whole large chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons cooking or dry sherry
• 2 teaspoon cornstarcvh
• 1 teaspoon minced gingerroot or 1/2 teaspoon ground ginger
• 1/2 teaspoon sugar
• 1/8 teaspoon garlic powder
• 1 lb. mushrooms
• 4 green onions
• salad oil
• 1 cup frozen peas, thawed (can use peapods instead)
• chinese lettufce. Opt. Add about 4 minutes before serving.

Details

Servings 4

Preparation

Step 1

Prepare rice as albel directs; keep warm.

Meanwhile, cut each chicken breast lengthwise in half; remove skin and bones, then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8 inch-thick slices. In medium bowl mix chicken, soy sauce, sherry, cornstarch, gingerroot, sugar and garlic powder. Set aside.
Thinly slice mushrooms; cut each green onion crosswid\se into 3 inch pieces. In 12-inch skillet or wok over medium-high heat in 1/2 cup hot oil (salad or olive), cook mushrooms and green onion (pea pods and chinese lettuce), stirring fquickly and frequently, until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl. In same skillet or wok over high heat, add 3 more tablespoon of oil, cook chicken mixutre, stirring quickly and frequently, until chicken is tender, (about 2 or 3 minutes). Return mushroom mixture to skilllet, add peas (if you did not use pea pods) heat throughly. Serve with rice.