Moo Goo Gai Pan - cooking recipe

Ingredients
    1 lb chicken breast
    2 tablespoons cornstarch
    1 tablespoon sherry wine
    1/4 teaspoon white pepper
    1 lb mushroom
    1 1/4 cups chicken broth
    1 cup oil or 1 tablespoon oil
    1/3 cup sliced bamboo shoot
    3/4 cup thinly sliced cabbage
    1/2 teaspoon sugar
    2 tablespoons water
Preparation
    Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
    Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
    Heat oil in wok. 1 tablespoon or 1 cup
    Add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon.
    Add mushrooms, bamboo shoots and cabbage.
    Stir fry 2 minutes.
    Add chicken broth and sugar.
    Bring to a boil.
    Add chicken.
    Dissolve remaining cornstarch in water and add to wok.
    Cook till thick.

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