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George Liu's Moo Goo Gai Pan

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      Title: GEORGE LIU'S MOO GOO GAI PAN
 Categories: Oriental, Chicken, Rice
      Yield: 10 Servings
 
      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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