"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Moo Goo Gai Pan (Chicken with mushroooms) Recipe

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This recipe for Moo Goo Gai Pan (Chicken with mushroooms), by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Thursday, November 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pd Chicken breasts (2) sliced
1/4 pd Mushrooms, fresh
2 Green onions, about 3" long, sliced
1 t Cornstarch
1 t Soy Sauce
Oil
1 Egg white
1/4 t Salt
1 T Oil
2 T Rice wine or dry sherry

GRAVY
2 t Oyster sauce
1/4 C Chicken broth
1 1/2 t Cornstarch
1 T Soy Sauce
1/2 t Sesame seed oil
1 t Vegetable oil
Dash White pepper

Directions:
Directions:
Cut chicken in bite sized pieces, 1 inch or smaller.

Make the marinade by mixing the cornstarch with soy sauce; add egg white, salt and 1 tablespoon oil; mix together, add chicken and marinate for 15 minutes turning twice.

Heat the wok with 1/2 cup oil until hot. Throw chicken in and stir until about 80% done; take out the chicken and drain the oil.

Put 3 tablespoons oil back in wok; after it is hot put green onions in and add the mushrooms; cook for about 15 to 30 seconds.

Then put the chicken back in and add rice wine or dry sherry; stir fryi about 15 seconds and add gravy mixture, stir until thickened, about 1 minute.

Serve over hot rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min and 10 min cooking
Personal Notes:
Personal Notes:
This is one you will really like!

 

 

 

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