Recipe - Stir-Fried Chicken And Button Mushrooms

1 Chicken breast
2 teaspoon Cornstarch
One half teaspoon Salt
One fourth teaspoon Pepper
1 cn (4oz) button mushrooms
One fourth cup Mushroom liquid
1 tablespoon Cornstarch
1 Clove garlic
2 Or
3 sl Fresh ginger root
2 tablespoon Oil

1. Skin and bone chicken; then dice. Combine cornstarch, salt and pepper;
dredge chicken in mixture to coat.

2. Drain canned button mushrooms. Blend liquid from canned mushrooms and
remaining cornstarch to a paste.

3. Mince garlic and ginger root.

4. Heat oil. Add garlic and ginger; stirfry a few times. Add chicken and
stirfry until it begins to brown (2 to 3 minutes).

5. Add mushrooms; stirfry only to heat through. Then stir in cornstarch
paste to thicken. Serve at once.

NOTE: This is known as Moo Goo Gai Pan. VARIATIONS:

1. In step 1, add to the dredging mixture either 1 teaspoon sherry or 2
teaspoons soy sauce and 1 teaspoon oil. (In either case omit the pepper.)
After tossing the chicken gently in the mixture to coat, let stand 10
minutes, turning occasionally.

2. At the end of step 4, remove the chicken from pan. Heat 2 more
tablespoons oil; then add 1 green pepper, minced , and stirfry until
slightly softened (about 2 minutes). Add the mushrooms as in step 5. Return
the chicken before stirring in the cornstarch paste.

3. At the end of step 5, garnish with either 2 tablespoons smoked ham,
minced; or One fourth cup almond meats, blanched and toasted.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.