Moo Goo Gai Pan (mah Gu Gai Pin)

This is the western version of Mah Gu Gai Pin)It means "fresh mushrooms cooked with sliced chicken." I got this recipe from a good friend of mine who is an accomplished "Chinese Cook" in San Francisco.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 3⁄4 lb chicken breast
• 1  cup  fresh button mushroom
• 1⁄2 cup  canned bamboo shoot, sliced
• 1⁄2 cup  canned water chestnut, sliced
• 1  slice ginger, finely chopped
• 1  clove garlic, minced

• SAUCE

• 1  cup  chicken stock (see note *)
• 1 -2  tablespoon oyster sauce
• 1⁄2 teaspoon sugar
• 1  tablespoon cornstarch

• SEASONINGS

• 2  tablespoons soy sauce
• 1  tablespoon rice wine or 1  tablespoon dry sherry
• 1⁄8 teaspoon  sesame oil
• 1  tablespoon cornstarch
•  oil, for stir-frying

Directions

1. Cut chicken breasts into strips.
2. Add seasonings in the order given and marinate chicken for about 15 minutes.
3. While chicken is marinating, prepare vegetables.
4. Rinse and slice bamboo shoots and water chestnuts.
5. Slice and chop ginger, and peel and mince garlic clove.
6. Prepare sauce ingredients and set aside.
7. Heat wok and add oil.
8. Add garlic and ginger.
9. Add chicken and stir-fry until it changes color.
10. Remove and set aside.
11. Add 1 tablespoon oil.
12. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts.
13. Stir-fry briefly.
14. Give the sauce a quick re-stir, then make a well in the middle of the wok and add sauce.
15. Cook, stirring, until the sauce is thickened.
16. Return chicken to wok.
17. Mix together and serve hot.
18. NOTE:
19. *Youcan also use chicken broth.
20. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes.
21. Another variation is to boil the mushrooms in the chicken broth before stir-frying.