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-> [Asian, Chicken, Chinese, Entrees, Ethnic, Poultry] -> [Moo goo gai pan Recipe] |
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Moo goo gai pan
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts, boned | | | -skinned cut into ?cubes | | 1/4
| cup | Dry white wine | | 1/2
| tsp | Salt | | 2
| | Scallions, cut into ? | | | -sliced | | 1/2
| cup | Celery, cut into | | | -?inch cubes | | 1
| tbsp | Peanut oil | | 12
| | Snow pea pods | | | -strings removed | | 1/4
| lbs | Mushrooms, sliced | | | -into "T" shapes | | 6
| | Water chestnuts, sliced | | 1/2
| cup | Chicken broth | | 1
| tbsp | Cornstarch, in | | 2
| tbsp | -cold water | | 1/2
| tsp | Salt | | | Whole, blanched almonds |
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Procedures:
| 1 | Combine the chicken with the wine and ?t salt. | | 2 | Set aside. | | 3 | Stir-fry the scallions and celery in oil for 1 minute. | | 4 | Push aside. | | 5 | Stir-fry mushrooms and water chestnuts 1-2 minutes. | | 6 | Push aside. | | 7 | Add the chicken and wine and stir-fry 2-3 minutes; until chicken is done. | | 8 | Combine the chicken and vegetables in the wok. | | 9 | Stir together the broth, cornstarch misture and another ?t salt. | | 10 | Add slowly to the chicken and vegetables in the wok and heat until thickened and clear. | | 11 | Serve over rice and sprinkle with the almonds. | | 12 | Serves I have not made this dish for a while, but alot of times with chinese recipes i find that you need to double the sauce ingredients to have to turn out like the restaurants. | | 13 | Hope this helps, pam in va formatted by elaine radis |
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