Chicken Moo Goo Gai Pan
Ingredients
4 chicken breast halves, skinned, boned and sliced
salt and pepper to taste
4 cloves garlic; minced
2 C. water
1 Tbsp. cornstarch
5 Tbsp. corn oil
8 oz. fresh mushrooms; sliced
4 lb. chinese white cabbage; chop
2 Tbsp. sugar
4 Tbsp. soy sauce
6 scallions; chopped
Cooking Instructions
In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 Tbls. 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 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)