Moo Goo Gai Pan

Name: Moo Goo Gai Pan
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

11 ingredients

11 steps

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

Directions

1

Sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well.
2

Simmer mushroom in chicken broth 5 minutes; drain, reserving broth.
3

Heat oil in wok. 1 tablespoon or 1 cup
4

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.
5

Add mushrooms, bamboo shoots and cabbage.
6

Stir fry 2 minutes.
7

Add chicken broth and sugar.
8

Bring to a boil.
9

Add chicken.
10

Dissolve remaining cornstarch in water and add to wok.
11

Cook till thick.