Chinese Recipes

Moo Goo Gai Pan
Serving Size: 4

1 lg whole chicken breast
1 teaspoon instant chicken granules
1 can (8 oz) water chestnuts
halved lengthwise -- and
1 cup fresh pea pods (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoon soy sauce
4 green onions -- (4 to 6)
2 tablespoon dry sherry
ginger root
4 teaspoon cornstarch
2 tablespoon cooking oil
1 tablespoon honey

Cooking Directions:

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.

From The Cookie Lady's Files Posted on GEnie's Food & Wine RT by
COOKIE-LADY [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward

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