Recipe: George Liu's Moo Goo Gai Pan

GEORGE LIU'S MOO GOO GAI PAN

4 skinless, boneless chicken breast halves, sliced
salt and pepper, to taste
4 cloves garlic, minced
2 cups water
1 tbsp cornstarch
5 tbsp corn oil, divided use
8 oz fresh mushrooms, sliced
4 lb Chinese white cabbage, chopped
2 tbsp sugar
4 tbsp 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.

Makes 10 servings
Source: The Washington Post; December 11, 1991