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1. Chicken Under a Brick with Polenta, Porcini, and Parsley

2. Chicken, Snow Peas, and Mushrooms Over Panfried Noodles

3. Deep-Dish Chicken-Spinach Quiche

Book Description

A chicken has two breasts, broilers and fryers are 48-day-old birds that cook up tender, and a Rock Cornish Game Hen is simply a younger chicken. These are a few things Elaine Corn explains in Chicken, a book stuffed with useful information, "chicken nuggets" (jokes and entertaining trivia), and distinctive recipes. Delving into poultry's past,

... (more)

Chicken: 150 Great Recipes for All Seasons

Authors: Elaine Corn

Date: April 1999

ISBN: 0811817725

Publisher: Chronicle Books

Paperback

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This fabled dish is called moo goo gai pan in Cantonese. Moo goo means mushrooms, gai is chicken, and pan means slices. The recipe comes from my husband, David SooHoo, a master Chinese-American chef who learned how to make it from his father and uncle, both Chinese restauranteurs and chefs.

Serves 4

• 1/2 pound white chicken meat, sliced (about 2 breasts)

• 1/4 teaspoon salt

• 1/3 teaspoon sugar

• 1/8 teaspoon white pepper

• 1 tablespoon cornstarch

• For the one-step sauce:

• Scant 1/2 teaspoon salt

• Rounded 1/2 teaspoon sugar

• 1/8 teaspoon white pepper

• 2 tablespoons oyster sauce

• 1 teaspoon brown coloring such as Recipe Bouquet brand

• For the panfried noodles:

• 2 tablespoons vegetable oil

• 1/2 pound thin egg noodles, boiled according to package instructions and drained

• 2 tablespoons vegetable oil

• 1/2 cup sliced onion

• 6 ounces small fresh mushrooms such as white button or a mixture of shiitake, chanterelle, oyster, and whatever is available, in any combination

• 2 ounces snow peas, trimmed

• 1 cup chicken stock

• 2 tablespoons cornstarch mixed with 3 tablespoons cold water

1. In a small bowl, mix together the chicken, salt, sugar, white pepper, and cornstarch, stirring well.

2. To make the sauce, measure all the ingredients into a measuring cup. Stir to mix.

3. To prepare the noodles: Heat serving platter in a 150 degree F oven. Heat a wok, a wide skillet, or griddle over high heat. When hot, add the oil and continue baking.

4. Spread the cooked noodles in an even layer in the pan, reduce the heat to medium-high, and let the underside brown, about 5 minutes.

5. Flip the noodles like a pancake, maneuvering the entire mass of noodles in a single flip. Brown the second side, about 5 minutes longer.

6. Loosen the browned "pancake" a little, then transfer to the warmed serving platter and keep warm.

7. Heat a wok or heavy skillet over high heat until almost smoking. Add the oil; when it smokes, add the chicken. Saute until lightly browned.

8. Add the onion, stirring quickly. In about 30 seconds, the onion will brown and release its aroma. Add the mushrooms, snow peas, and stock, cover, and when the steam escapes, reduce the heat to low and cook, covered, for 2 minutes.

9. Uncover and stir in the sauce. Bring to a boil.

10. Add the cornstarch mixture a little at a time., as needed, and boil until the sauce coats the chicken and vegetables.

11. Ladle over the panfried noodles. Serve immediately.

More From This Book:

1. Chicken Under a Brick with Polenta, Porcini, and Parsley

2. Chicken, Snow Peas, and Mushrooms Over Panfried Noodles

3. Deep-Dish Chicken-Spinach Quiche

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