Chicken with Assorted Vegetables


Preparation info
  • it would serve

    2 or 3

    people as a main course with rice.
    Appears in

    By Irene Kuo

    Published 1977

    • About

    Better known as Moo Goo Gai Pan in Chinese restaurants, this recipe is very popular among people who love crisp Chinese vegetables. Characteristic of Cantonese cooking, this is a chunky, glazy dish;


    • 1 pound velveted chicken breast in slices
    • 1 large clove garlic, lightly smashed and peeled



    Set out the velveted chicken; if you have done it in water and refrigerated or frozen it, let it come to room temperature.

    Smash the garlic lightly and peel. Slice the ginger. Wash and shake dry 2 or 3 inner stalks of Chinese or celery cabbage; cut them crosswise into ½-