The Chicken and the Egg: A Family Cookbook

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Moo Goo Gai Pan

1/2 Pound Spring Chicken Breasts 1 Teaspoon Salt
Dash Salt 12 Mushrooms, Sliced
Dash Pepper 2 Stalks Celery, Sliced
1 Teaspoon Sherry 12 Water Chestnuts, Sliced
1 Teaspoon Cornstarch 1 Clove Garlic, Sliced
1/2 Egg White 2 To 3 Inch Long Scallion, Sliced
24 Snow Peas 2 Teaspoons Soy Sauce
4 Tablespoons Oil 1/2 Teaspoon Sugar

Slice chicken and mix with dash salt, dash pepper, sherry, cornstarch, and egg white. String snow peas. Heat 2 tablespoon oil and add 1 teaspoon salt. Saute mushrooms, celery, water chestnuts, and snow peas for 2 minutes. Remove from pan. Heat 2 tablespoons oil in same pan. Fry garlic, scallions, and chicken meat for 1 minute over high heat. Add soy sauce and sugar. Mix well. Add cooked vegetables and mix for 1 minute. Remove to heated plate.

Recipe - Jean Hansen


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