Name: Chicken with Assorted Vegetables (磨菇鷄片)
Yield: it would serve 2 or 3 people as a main course with rice.
Cuisine: Chinese
Ingredients: ½ teaspoon salt; ¼ cup chicken stock or water; 3 tablespoons oil; 2 quarter-sized slices peeled ginger; 1 large clove garlic, lightly smashed and peeled; 1 pound velveted chicken breast in slices; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 2 teaspoons sesame oil; ½ teaspoon sugar; 1 tablespoon dry sherry; A dash white pepper; ¾ cup Chinese or celery cabbage, cut into ½-inch pieces; 1 tablespoon oyster sauce; 8 to 10 fresh snow peas; 1 tablespoon light soy sauce; 4 water chestnuts, sliced; ½ cup canned button mushrooms; ¼ cup sliced bamboo shoots

Preparation info

it would serve
2 or 3
people as a main course with rice.

Appears in

The Key to Chinese Cooking

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;

Ingredients

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

Method

Preparations

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-inch

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Ingredients

Method

Preparations

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