2 or 3people as a main course with rice.
By Irene Kuo
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;
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