*  Exported from  MasterCook  *
 
                              Moo Goo Gai Pan
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lg   Whole    chicken breast
    1      teaspoon      Instant chicken granules
                         skinned
    1      can           (8 oz) water chestnuts
                         halved lengthwise -- and
                         drained
                         boned
    1      cup           Fresh pea pods (Snow Peas)
      3/4  cup           Water
      1/2  cup           Fresh mushrooms
    3      tablespoon    Soy sauce
    4                    green onions -- (4 to 6)
    2      tablespoon    Dry sherry
                         Ginger root
    4      teaspoon      Cornstarch
    2      tablespoon    Cooking oil
    1      tablespoon    Honey
 
 Partially freze chicken; thinly slice into bite-sized strips. In small mixing
 bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and
 instant chicken bouillon granules; mix well. Slice the drained water
 chestnuts; set aside.  Halve the pea pods crosswise; set aside. Slice the
 mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set
 aside.
 
  Heat the oil in wok over high heat.  Add the chicken to wok and stir-fry 3 to
 4 minutes.  Remove chicken.  Add more oil, if necessary. Stir-fry water
 chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
 Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook
 and stir until thickened and bubbly.  Cover and cook 2 minutes more or until
 heated through. This ought to serve 4 to 6.
 
  From The Cookie Lady’s Files Posted on GEnie’s Food & Wine RT by COOKIE-LADY
  [Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
  72772,2247/CIS; SWOODWARD/NVN)
 
 
 
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