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Recipe: Moo Goo Gai Pan
Similar Categories: Moo, Goo, Gai, Pan
MOO GOO GAI PAN
Yield: 6 Servings
1 Whole large chicken breast,
-skinned, halved
Lengthwise, and boned
3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) water chestnuts,
-drained
1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 To 6 green onions
Ginger root
2 tb Cooking oil
Qty Measurement Ingredient
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
Yield: 6 Servings
1 Whole large chicken breast,
-skinned, halved
Lengthwise, and boned
3/4 c Water
3 tb Soy sauce
2 tb Dry sherry
4 ts Cornstarch
1 tb Honey
1 ts Instant chicken granules
1 cn (8 oz) water chestnuts,
-drained
1 c Fresh pea pods (Snow Peas)
1/2 c Fresh mushrooms
4 To 6 green onions
Ginger root
2 tb Cooking oil
Qty Measurement Ingredient
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
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