Title: MOO GOO GAI PAN
Categories: China, Poultry
Yield: 6 Servings
1 Whole large chicken breast,
-skinned, halved
Lengthwise, and boned
3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) water chestnuts,
-drained
1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 To 6 green onions
Ginger root
2 tb Cooking oil
Qty Measurement Ingredient
Partially freeze chicken; thinly slice into bite-sized
strips.
In small mixing bowl stir together the water, soy
sauce, dry sherry, cornstarch, honey, and instant
chicken bouillon granules; mix well. Slice the drained
water chestnuts; set aside. Halve the pea pods
crosswise; set aside. Slice the mushrooms and the
green onion; set aside. Grate 2 teaspoon gingerroot;
set aside.
Heat the oil in wok over high heat. Add the chicken
to wok and stir-fry 3 to 4 minutes. Remove chicken.
Add more oil, if necessary. Stir-fry water chestnuts,
pea pods, mushrooms, green onions, and ginger for 3 to
4 minutes. Return chicken to wok. Stir the bouillon
mixture and stir into chicken. Cook and stir until
thickened and bubbly. Cover and cook 2 minutes more or
until heated through. This ought to serve 4 to 6.
