Sometimes the names of Chinese food are just plain fun to say. Really, doesn't this sound like something a 2 year old would say if you asked him how his day was? But I digress.
I found this in my It's All American Food cookbook, under ethnic recipes. You may recall that this is the same place I found Kung Pao Chicken, which was another delightfully fun name - something sure to excite the 6 year old boy in everyone, right? it wasn't that hard to make, despite the absurdly long ingredient list and seemingly complex directions. And you can do it under the broiler, as I always do, or in a classic stir-fry method. Remember, this is only half of what I cooked, so I really can't do the skillet or wok routine, from a practical standpoint.
MOO GOO GAI PAN
3 pounds boneless, skinless chicken, cut in 1/4" wide strips
2 egg whites, beaten until foamy
1 tbsp sesame or corn oil
1 tbsp cornstarch
1 tsp salt
1/2 pound sliced mushrooms
1-1/2 cups chicken broth
2 tbsp sherry
1 tsp sugar
1/4 cup cold water
1 tbsp cornstarch
2 tsp grated ginger
6 chopped garlic cloves
1 pound snow peas
1 can bamboo shoots
In a large bowl, beat the egg whites until foamy. Beat in the oil, 1 Tbsp cornstarch and salt. Drop the chicken strips in this mixture, stir around until they're well coated, and refrigerate for 30 minutes. (When the 30 minutes is nearly over, start your white rice, so it will be ready when your chicken is done.)
Pour a small amount of oil in the bottom of a skillet, (not needed if you're using the bottom of your broiler pan), and heat it. Add the chicken strips, being careful that they don't stick together. Cook on both sides until done - probably 4 to 5 minutes for normal people, although it's hard to judge with 6 pounds of chicken. If you're using frozen snow peas, cook in a saucepan with 1/4 cup of water for 2 to 3 minutes while the chicken cooks. When the chicken is cooked, remove it from the skillet, and stir fry the ginger, cloves, snow peas, mushrooms and bamboo for a couple of minutes, until they're hot. and pour in the chicken broth, sherry and sugar, and heat to a boil. Whisk together the cold water and remaining cornstarch, whisk into the broth mixture, and heat until thickened. Add the chicken and vegetables back to the broth mixture, and cook about 2 minutes, until everything's heated through. Serve over a bed of white rice.
Or, if you don't like your food touching, serve beside your white rice.
Either way, while it may not be exactly what they serve in the Chinese restaurant, it's a pretty good approximation!