YankeeGal57
Assistant Cook
- Joined
- Sep 8, 2004
- Messages
- 35
* Exported from MasterCook *
Moo Goo Gai Pan (Chicken with Mushrooms)
Recipe By : unknown source
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken breast -- sliced
1/4 pound fresh mushrooms -- sliced
2 green onions -- each 3-inches long
1 teaspoon cornstarch
1 teaspoon soy sauce
Oil for frying
1 egg white
1/4 teaspoon salt
1 tablespoon oil
2 tablespoos rice wine or dry sherry
Gravy:
2 teaspoons oyster sauce
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1 teaspoon vegetable oil
1 Dash white pepper
Bone the chicken breast and cut meat into small pieces, 1-inch or slightly smaller.
Make the marinade by mixing cornstarch with soy sauce; add egg white, salt and 1 tablespoon oil; mix together, add chicken and marinate for 15 minutes. Heat the wok or heavy skillet with 1/2 cup of oil until hot. Throw chicken in and stir until about 80% done; take out the chicken and drain the oil. Put 3 tablespoons oil back in wok; after it is hot, put green onions in and add the mushrooms; cook for about 15-30 seconds. Then put the chicken in and add rice wine or dry sherry; stir about 15 seconds and add gravy mixture. Stir until thickened, about 1 minute.
Serves 4
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Moo Goo Gai Pan (Chicken with Mushrooms)
Recipe By : unknown source
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken breast -- sliced
1/4 pound fresh mushrooms -- sliced
2 green onions -- each 3-inches long
1 teaspoon cornstarch
1 teaspoon soy sauce
Oil for frying
1 egg white
1/4 teaspoon salt
1 tablespoon oil
2 tablespoos rice wine or dry sherry
Gravy:
2 teaspoons oyster sauce
1/4 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1 teaspoon vegetable oil
1 Dash white pepper
Bone the chicken breast and cut meat into small pieces, 1-inch or slightly smaller.
Make the marinade by mixing cornstarch with soy sauce; add egg white, salt and 1 tablespoon oil; mix together, add chicken and marinate for 15 minutes. Heat the wok or heavy skillet with 1/2 cup of oil until hot. Throw chicken in and stir until about 80% done; take out the chicken and drain the oil. Put 3 tablespoons oil back in wok; after it is hot, put green onions in and add the mushrooms; cook for about 15-30 seconds. Then put the chicken in and add rice wine or dry sherry; stir about 15 seconds and add gravy mixture. Stir until thickened, about 1 minute.
Serves 4
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