George Lius Moo Goo Gai Pan Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken breast halves, Skinned, boned and sliced
Salt and pepper to taste,
4 centiliter: Garlic, minced
2 cup: Water,
1 tbsp: Cornstarch,
5 tbsp: Corn oil,
8 ounce: Fresh mushrooms, sliced
4 lbs: Chinese white cabbage, chop
2 tbsp: Sugar,
4 tbsp: Soy sauce,
6: Scallions, chopped
Directions:
In a bowl, toss the sliced chicken with the salt and pepper, garlic
and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil
in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2
minutes, then cover and cook for 5 minutes. Remove from the wok. Heat
the remaining 2 tablespoons of corn oil in the wok and stir-fry the
chicken for 2 minutes over high heat. Add the soy sauce and mix well.
Cover and cook for about 6 minutes, or until the chicken is cooked
through. Add the cooked vegetables and the scallions. Toss everything
together for about 1 minute. Serve hot with steamed rice.
Source from luhu.jp
and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil
in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2
minutes, then cover and cook for 5 minutes. Remove from the wok. Heat
the remaining 2 tablespoons of corn oil in the wok and stir-fry the
chicken for 2 minutes over high heat. Add the soy sauce and mix well.
Cover and cook for about 6 minutes, or until the chicken is cooked
through. Add the cooked vegetables and the scallions. Toss everything
together for about 1 minute. Serve hot with steamed rice.
Source from luhu.jp