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09-01-2008, 12:20 AM
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Moo Goo Gai Pan (Mushrooms with Sliced Chicken)
Serves: 4 Ingredients: 3/4 pound chicken breasts 1 cup fresh button mushrooms 1/2 cup canned bamboo shoots, sliced 1/2 cup canned water chestnuts, sliced 1 slice [Only registered users can see links. ], finely chopped 1 [Only registered users can see links. ], minced Sauce: 1 cup chicken stock* 1 -2 tablespoons oyster sauce 1/2 teaspoon sugar 1 tablespoon [Only registered users can see links. ] ([Only registered users can see links. ]) Seasonings: 2 tablespoons [Only registered users can see links. ] 1 tablespoon [Only registered users can see links. ] or dry sherry a few drops sesame oil 1 tablespoon [Only registered users can see links. ] ([Only registered users can see links. ]) Oil for [Only registered users can see links. ] Directions: Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes. While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop [Only registered users can see links. ], and peel and mince [Only registered users can see links. ] clove. Prepare sauce ingredients and set aside. Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside. Add 1 tablespoon oil. Add the [Only registered users can see links. ] and [Only registered users can see links. ] and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot. *You can also use chicken broth. Just bring it to a boil, add a bit of [Only registered users can see links. ] for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.  |
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