INGREDIENTS

INSTRUCTIONS

Skin and bone chicken; then dice. Combine cornstarch, salt and pepper;
dredge chicken in mixture to coat. Drain canned button mushrooms.
Blend liquid from canned mushrooms and remaining cornstarch to a
paste. Mince garlic and ginger root. Heat oil. Add garlic and ginger;
stir-fry a few times. Add chicken and stir-fry until it begins to
brown (2 to 3 minutes). Add mushrooms; stir-fry only to heat through.
Then stir in cornstarch paste to thicken. Serve at once.  NOTE: This is
known as Moo Goo Gai Pan. VARIATIONS:  In step 1, add to the dredging
mixture either 1 teaspoon sherry or 2  teaspoons soy sauce and 1
teaspoon oil. (In either case omit the  pepper.) After tossing the
chicken gently in the mixture to coat, let  stand 10 minutes, turning
occasionally. At the end of step 4, remove  the chicken from pan. Heat
2 more tablespoons oil; then add 1 green  pepper, diced, and stir-fry
until slightly softened (about 2  minutes). Add the mushrooms as in
step 5. Return the chicken before  stirring in the cornstarch paste. At
the end of step 5, garnish with  either 2 tablespoons smoked ham,
minced; or 1/4 cup almond meats,  blanched and toasted.  From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 122
Total Fat: 13.7g
Cholesterol: 73.1mg
Sodium: 598.7mg
Potassium: 244.2mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: <1g
Protein: 28.9g