Moo Goo Gai Pan I

Recipe by HEP MEP
READY IN: 25mins




  • In a bowl, combine the chicken, 1 tablespoon of the cornstarch, the egg white, sherry, salt and pepper.
  • Marinate for 15 minutes.
  • Combine the stock and the remaining 1 tablespoon of cornstarch.
  • Set aside.
  • Heat the oil in a wok over medium-high heat until very hot but not smoking.
  • Add the ginger and garlic and stir-fry for 1 minute.
  • Add the chicken and marinade and continue stir-frying for 3 minutes,or just until the chicken begins to turn brown.
  • Add the mushrooms and stir-fry for 1 minute more.
  • Stir the stock and cornstarch mixture into the wok; cook for about 30 seconds, or until the sauce thickens.
  • Add in the water chestnuts and heat through.
  • Serve on a bed of hot white rice and sprinkle generously with sautéed almonds, if desired.