Chicken with Assorted Vegetables

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; 3 tablespoons oil; 1 tablespoon dry sherry; ¼ cup chicken stock or water; 2 teaspoons cornstarch dissolved in 2 tablespoons water; 2 quarter-sized slices peeled ginger; A dash white pepper; ½ teaspoon sugar; ¾ cup Chinese or celery cabbage, cut into ½-inch pieces; ¼ cup sliced bamboo shoots; 4 water chestnuts, sliced; ½ cup canned button mushrooms; 1 tablespoon light soy sauce; 8 to 10 fresh snow peas; 1 pound velveted chicken breast in slices; 2 teaspoons sesame oil; 1 large clove garlic, lightly smashed and peeled; 1 tablespoon oyster sauce

磨菇鷄片

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

Asia
China
Main course

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-