GEORGE LIU’S MOO GOO GAI PAN

Servings: 10
Ingredients:

4    Chicken breast halves;
- Skinned, boned and sliced
Salt and pepper to taste
4 cl Garlic; minced
2 c  Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms; sliced
4 lb Chinese white cabbage; chop
2 tb Sugar
4 tb Soy sauce
6    Scallions; chopped

In a bowl, toss the sliced chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok
and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then
cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2
tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes
over high heat. Add the soy sauce and mix well. Cover and cook for about 6
minutes, or until the chicken is cooked through. Add the cooked vegetables
and the scallions. Toss everything together for about 1 minute. Serve hot
with steamed rice.

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