|
|
MOO GOO GAI PAN 4 chicken breast halves, boned, skinned and cut into 1/2-inch cubes 1/4 c. dry white wine 1/2 tsp. salt 2 scallions, cut into 1/2-inch slices 1/2 c. celery, cut into 1/2-inch cubes 1 Tbsp. vegetable oil 12 snow pea pods, strings removed 1/4 lb. mushrooms, sliced into "T" shapes 6 water chestnuts, sliced 1/2 c. chicken broth 1 Tbsp. cornstarch in 2 Tbsp. cold water 1/2 tsp. salt whole, blanched almonds (optional) Combine the chicken with the wine and 1/2 teaspoon salt. Set aside. Stir-fry the scallions and celery in oil for 1 minute. Push aside. Stir-fry the snow pea pods 2 minutes. Push aside. Stir-fry mushrooms and water chestnuts 1 to 2 minutes. Push aside. Add the chicken and wine and stir-fry 2 to 3 minutes, until chicken is done. Combine chicken and vegetables in the wok. Stir together the broth, cornstarch mixture and another 1/2 teaspoon salt. Add slowly to the chicken and vegetables in the wok and heat until thickened and clear. Serve over rice and sprinkle with almonds, if desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |