|
Post by April B. on Jan 22, 2003 11:41:56 GMT -6
Moo Goo Gai Pan Serving 4
1 lg whole chicken breast skinned halved lengthwise -- and drained boned 1 teaspoon instant chicken granules 1 can (8 oz) water chestnuts 1 cup fresh pea pods (snow peas) 3/4 cup water 1/2 cup fresh mushrooms 3 Tablespoon soy sauce 4 green onions -- (4 to 6) 2 Tablespoon dry sherry ginger root 4 teaspoon cornstarch 2 Tablespoon cooking oil 1 Tablespoon honey
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
|
|