Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Chicken Moo Goo Gai Pan

From Free Press Journal

Ingredients

3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup fresh or canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced
Oil for cooking

Sauce:
1 cup chicken stock
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch

Seasonings:
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
A few drops of sesame oil

Method:

1. Cut chicken breasts into strips.
2. Add seasonings and marinate chicken for about 15 minutes.
3. While chicken is marinating, prepare vegetables.
4. Rinse and slice bamboo shoots and water chestnuts.
5. Chop ginger and mince garlic clove.
6. Then prepare sauce ingredients and set aside.
7. Heat wok and add oil.
8. Add garlic and ginger.
9. Add chicken and stir-fry until it changes color.
10. Remove and set aside.
11. Add 1 tablespoon oil.
12. Add the mushrooms and stir-fry for several seconds
13. Then add bamboo shoots, and water chestnuts.
14. Stir-fry briefly.
15. Give the sauce a quick restir
16. Then make a well in the middle of the wok and add sauce.
17. Cook, stirring, until the sauce is thickened.
18. Return chicken to wok. Mix together and serve hot.

Yield: 4 servings

---

Non Veggies Index

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at feedback@bawarchi.com