This is a recipe for George Liu's Moo Goo Gai Pan as stated at www.ichef.com;
Yield: 10 servings
4 Chicken breast halves,
Skinned, boned and sliced
Salt and pepper, to taste
4 cl Garlic, minced
2 c Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms, sliced
4 lb Chinese white cabbage,
2 tb Sugar
4 tb Soy sauce
6 Scallions, chopped
In a bowl, toss the sliced chicken with the salt and pepper,
garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons 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 tablespoons 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.
Makes 10 servings.
I think it sounds good. I will have to order it next time I eat chinese (which, as a college student, is quite often). I shall report back with my thoughts on the dish.