George liu's moo goo gai pan

Yield: 10 servings

Ingredients:

4 Chicken breast halves
8 oz Fresh mushrooms

Instructions:

sliced Skinned boned and sliced 4 lb Chinese white cabbage Salt and pepper to taste Chopped 4 cl Garlic minced 2 tb Sugar 2 c Water 4 tb Soy sauce 1 tb Cornstarch 6 Scallions chopped 5 tb Corn oil 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. [The Washington Post; Dec 11 1991] Posted by Fred Peters.