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Moo Goo Gaipan #1

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      Title: MOO GOO GAIPAN #1
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
           Marinade:
      1 tb Ginger, finely grated
  1 1/2 ts Sesame oil
      1 ts White wine
    1/2 ts Sugar
    1/4 ts Salt
  1 1/2 ts Oyster sauce
    1/2 ts Light soy sauce
      1 ts Cornstarch
           Pinch freshly ground white
           -pepper
    1/2 lb Chicken breasts, strips
           SAUCE:
    1/2 ts Sugar
      2 ts Oyster sauce
      1 ts Light soy sauce
    1/2 ts Sesame oil
      2 ts Cornstarch
      1 pn White pepper
      5 tb Chicken stock
  3 1/2 tb Peanut oil
      1 tb Ginger, minced
    1/4 ts Salt
    1/4 lb Mushrooms, sliced
      6 oz Snow peas, sliced
    1/4 c  Bamboo shoots, sliced
      4    Water chestnuts, sliced
      1    Clove garlic, minced
      1 tb White wine
 
  1.  MAKE THE MARINADE:  Place the grated ginger in a small strainer
  set over a medium bowl.  Press hard with the back of a spoon to
  extract 1 teaspoon of juice; discard the ginger pulp. Stir in the
  remaining marinade ingredients.  Add the chicken and toss to coat
  well. Cover and set aside to marinate for 30 minutes. 2. MAKE THE
  SAUCE: In a large bowl, combine all the sauce ingredients and
  reserve. 3. Heat a wok over high heat for 30 seconds.  Add 2
  tablespoons of the peanut oil and turn the wok to coat with oil. When
  a wisp of white smoke appears, add the ginger and salt. Stir, using a
  large metal spatula, for 10 seconds. Add the mushrooms and stir fry
  for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts;
  sprinkle with a little water and stir fry for 2 minutes. Transfer the
  vegetables to a bowl and set aside. Wipe out the wok with paper
  towels. 4. Heat the wok over high heat for 20 seconds and add the
  remaining 1 1/2 tablespoons peanut oil.  Turn the wok to coat with
  oil. When a wisp of white smoke appears, add the garlic. When it
  begins to brown, add the chicken with the marinade.  Spread the
  chicken out in a single layer and cook undisturbed for 2 minutes.
  Turn the chicken pieces over and cook for 1 more minute. Drizzle the
  wine down the inside rim of the wok and stir it into the chicken.
  Continue to cook until the chicken is cooked through, about 1 minute
  longer. 5. Add the reserved vegetables and stir fry for 2 minutes.
  Make a well in the center of the mixture. Stir the sauce to combine
  and pour it into the well. Mix all the ingredients together, bring
  the sauce to a boil and cook until thickened, about 30 seconds.
  Transfer to a warm platter and serve immediately.
 
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