Moo Goo Gai Pen
Serves 4
3/4 pound chicken breasts
1 cup fresh button mushrooms
½ cup canned bamboo shoots, sliced
½ cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced
Sauce:
1 cup chicken stock
1-2 tbsp oyster sauce
½ tsp sugar
1 tbsp cornstarch
Seasonings:
2 tbsp soy sauce
1 tbsp rice wine or dry sherry
few drops sesame oil
1 tbsp cornstarch
Oil for stir-frying
Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil. Add the chicken and stir-fry until it changes colour. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.
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