Moo Goo Gai Pan

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 10m
  • Diet Type : A BloodType

Ingredients

  • 1 lb Chicken
  • 2 Tbsp Cornstarch
  • 0.25 Tsp White Pepper
  • 1 lb Mushroom
  • 1.25 Cup Chicken Broth
  • 1 Cup Peanut Oil
  • 0.33 Cup Bamboo Shoot
  • 0.75 Cup Chinese Cabbage
  • 0.5 Tsp Sugar
  • 2 Tbsp Water


Directions

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

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