Moo Goo Gai Pan

Moo Goo Gai Pan

A flavourful and attractive dish. Serve with fried rice or noodles.

Prepared chicken broth	1/4 cup	60 mL
Cornstarch	2 tsp.	10 mL
Dry sherry	2 tbsp.	10 mL
Salt	1/2 tsp.	2 mL
Garlic powder (optional)	1/4 tsp.	1 mL

Soy sauce	1 tbsp.	15 mL
Sesame oil	1 tsp.	5 mL
Finely grated peeled gingerroot	1/2 tsp.	2 mL
Boneless, skinless chicken breast halves (about 3), sliced 1/4 inch (6mm) thick and cut julienne	12 oz.	340 g

Cooking oil	1 tbsp.	15 mL

Cooking oil	1 tbsp.	15 mL
Suey choy (Chinese cabbage), shredded	1 cup	250 mL
Thinly sliced celery	1/2 cup	125 mL
Fresh pea pods, cut julienne	1/2 cup	125 mL
Fresh shiitake mushrooms, stems removed and discarded, caps sliced (or sliced brown mushrooms)	1 cup	250 mL
Canned bamboo shoots, cut julienne	1/4 cup	60 mL
Sesame seeds, toasted, for garnish	1 tsp.	5 mL

Stir broth into cornstarch in small bowl. Add next 3 ingredients. Stir. Set aside.
Combine soy sauce, sesame oil and ginger in medium bowl. Add chicken. Stir until coated. Cover. Marinate at room temperature for 15 minutes.
Heat wok or large frying pan on medium-high until very hot. Add first amount of cooking oil. Add chicken and marinade. Stir-fry for 2 to 3 minutes until chicken is no longer pink. Transfer to bowl. Keep warm.
Heat second amount of cooking oil in wok. Add next 5 ingredients. Stir-fry for about 2 minutes until vegetables are tender-crisp. Stir broth mixture. Stir into vegetable mixture for about 1 minute until boiling and thickened. Add chicken. Stir until heated through.
Sprinkle with sesame seeds. Makes 4 cups (1 L). Serves 4.
1 serving: 223 Calories; 10.2 g Total Fat (5.1 g Mono, 3.1 g Poly, 1.2 g Sat); 49 mg Cholesterol; 10 g Carbohydrate; 2 g Fibre; 22 g Protein; 629 mg Sodium
Reprinted from Chinese Cooking © Company's Coming Publishing Limited

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