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George Liu's Moo Goo Gai Pan

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Chinese Misc Poultry


  • 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. Posted to MM-Recipes Digest V3 #357
From: (Julie L. Lewis)
Date: Sat, 28 Dec 1996 16:17:13 PST