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This is a recipe for George Liu's Moo Goo Gai Pan as stated at www.ichef.com;
Yield: 10 servings

4 Chicken breast halves,
Skinned, boned and sliced
Salt and pepper, to taste
4 cl Garlic, minced
2 c Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms, sliced
4 lb Chinese white cabbage, Chopped
2 tb Sugar
4 tb Soy sauce
6 Scallions, chopped

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.
Makes 10 servings.

I think it sounds good. I will have to order it next time I eat chinese (which, as a college student, is quite often). I shall report back with my thoughts on the dish.

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