Title: GEORGE LIU'S MOO GOO GAI PAN
Categories: Oriental, Chicken, Rice
Yield: 10 servings
4 Chicken breast halves;
- Skinned, boned and sliced
Salt and pepper to taste
4 cl Garlic; minced
2 c Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms; sliced
4 lb Chinese white cabbage; chop
2 tb Sugar
4 tb Soy sauce
6 Scallions; chopped
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.
