Moo Goo Gai Pan

Ingredients

  • 1 pound boneless, skinless chicken breast, cut in slices 
  • 1 teaspoon salt, separated 
  • 1 egg 
  • 1 teaspoon + 1 cup oil, separated
  • 2 tablespoons  + 2 teaspoons corn starch, separated
  • 6 to 8 buds broccoli 
  • 10 fresh button mushrooms, cut in half 
  • 6 to 8 snow peas 
  • 6 to 8 sliced carrots 
  • 1 clove garlic, chopped 
  • 2 teaspoons rice wine 
  • 1 cup + 1 tablespoon water, separated
  • 1 teaspoon sugar 
  • 1/4 teaspoon white pepper 
  • 1/4 teaspoon sesame oil 
Step 1
Put chicken in a bowl and add egg and 1/2 teaspoon salt. Mix. Add 1 teaspoon oil and mix again. Add 2 tablespoons cornstarch to mix. Marinate chicken for about 30 minutes.  
Step 2
Mix together 2 teaspoons cornstarch and water.  
Step 3
Heat wok and add 1 cup oil into wok and heat. (Note: Do not boil.) 
Step 4
Add chicken and stir-fry until it changes color and is nearly cooked through. Add mushrooms for 30 seconds. Add snow peas, broccoli and carrots for about 30 seconds. Remove and set aside.  
Step 5
Add 1 tablespoon oil in wok and add chopped garlic and rice wine. Stir-fry.  
Step 6
Add water, salt and sugar. Stir-fry.  
Step 7
Add chicken and vegetables and stir-fry well. 
Step 8
Add white pepper and stir-fry.  
Step 9
Add mixed cornstarch to make gravy and stir-fry well. 
Step 10
Turn off heat.  
Step 11
Add sesame oil and mix.  
Step 12
Remove from heat and serve.