MOO GOO GAI PAN I

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Moo Goo Gai Pan I image

Haven't dusted off the old wok for a while, but I used to make it a lot.It's from a cookbook entitled Chicken Breasts by Diane Rozas printed in 1985. I recommend you use the almonds - they make the dish. (my husband used to call this "Gai Guy Chow" hahaha!)

Provided by HEP MEP

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, and cut into 1 inch pieces
2 tablespoons cornstarch
1 egg white
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chicken stock
2 tablespoons vegetable oil
3 slices gingerroot, thin, minced
1 garlic clove, minced
1/2 lb mushroom, cleaned, stems removed, and sliced
5 water chestnuts, thinly sliced
sliced almonds, sauteed in (optional)
butter (optional)

Steps:

  • In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
  • Marinate for 15 minutes.
  • Combine the stock and the remaining 1 tablespoon of cornstarch.
  • Set aside.
  • Heat the oil in a wok over medium-high heat until very hot but not smoking.
  • Add the ginger and garlic and stir-fry for 1 minute.
  • Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
  • Add the mushrooms and stir-fry for 1 minute more.
  • Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
  • Add in the water chestnuts and heat through.
  • Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.

Nutrition Facts : Calories 506.9, Fat 17.4, SaturatedFat 2.7, Cholesterol 132.9, Sodium 535, Carbohydrate 20.2, Fiber 2, Sugar 4.1, Protein 59.3

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