"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Moo Goo Gai Pan Recipe

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This recipe for Moo Goo Gai Pan, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Maurer
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup regular long grain rice
2 whole large chicken breasts
2 tablespoons soy sauce
2 tablespoon cooking or dry sherry
2 teaspoon corn starch
1/4 teaspoon ground ginger
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1 pound medium mushrooms
4 green onions
1 cup frozen peas, thawed
salad oil

Directions:
Directions:
Prepare rice as directed, keep warm. Cut each chicken breast lengthwise in half, remove skin and bone. With knife held in slanting position, almost parallel to the cutting surface, slice diagonally into 1/8 inch thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder. Set aside. Thinly slice mushrooms. Cut onions into 3-inch pieces. In 12-inch skillet or wok over medium heat, heat 1/4 cup salad oil. Cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender (about 2 minutes). Remove mixture, except oil, to bowl. In same skillet over high heat, add 3 more tablespoons oil, cook chicken mixture, stirring quickly and frequently until chicken is tender (about 2-3 minutes). Return mushroom mixture to skillet, add peas, heat thoroughly. Serve with rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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