Title: George Liu's Moo Goo Gai Pan
Categories: Poultry Chinese
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,
		Chopped
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.

Makes 10 servings.

[The Washington Post; Dec 11, 1991] Posted by Fred Peters.

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