Mr. Wangs Chinese Buffet

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Mr. Wang's Moo Goo Gai Pan

1 pound boneless, skinless chicken breast, cut in slices
1/2 teaspoon salt
1 egg
1 teaspoon oil
2 tablespoons corn starch

Put chicken in a bowl and add egg and salt. Mix. Add oil and mix again. Add cornstarch to mix. Marinate chicken for about 30 minutes.

6 to 8 buds broccoli
10 fresh button mushrooms, cut in half
6 to 8 snow peas
6 to 8 sliced carrots
1 clove garlic, chopped
1 cup oil
2 teaspoons rice wine
1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
2 teaspoons cornstarch
1 tablespoon water

Mix together cornstarch and water.
Heat wok and add 1 cup oil into wok and heat. (Note: Do not boil.)
Add chicken and stir-fry until it changes color and is nearly cooked through. Add mushrooms for 30 seconds. Add snow peas, broccoli and carrots for about 30 seconds. Remove and set aside.
Add 1 tablespoon oil in wok and add chopped garlic and rice wine. Stir-fry.
Add water, salt and sugar. Stir-fry.
Add chicken and vegetables and stir-fry well.
Add white pepper and stir-fry.
Add mixed cornstarch to make gravy and stir-fry well.
Turn off heat.
Add sesame oil and mix.
Remove from heat and serve.