Difference between revisions of "Directory:KJ Kitchens/Moo Goo Gai Pan"

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== Moo Goo Gai Pan ==
 
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=== Ingredients: ===
 
=== Ingredients: ===
 
* 4 [[Recipe Ingredient:=chicken]] breast halves, skinned, boned and sliced  
 
* 4 [[Recipe Ingredient:=chicken]] breast halves, skinned, boned and sliced  
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[[Recipe Contributor:=KJ Kitchens]]
 
[[Recipe Contributor:=KJ Kitchens]]
 
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
 
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[[Category:Recipes]]
 
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[[Category:Chinese Recipes]]
 
[[Category:Chinese Recipes]]

Revision as of 21:11, 11 May 2010


Ingredients:

  • 4 chicken breast halves, skinned, boned and sliced
  • salt and pepper
  • 4 cloves garlic, minced
  • 2 cups water
  • 1 tb cornstarch
  • 5 tb corn oil
  • 8 oz. fresh mushrooms, sliced
  • 4 lb. bok choy or chinese white cabbage, chopped
  • 2 tb [[Recipe Ingredient:=sugar|sugar]]
  • 4 tb soy sauce
  • 6 scallions, chopped

Directions:

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.

3. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Moo Goo Gai Pan KJ Kitchens

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