Moo Goo Gai Pan
1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water
Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper.
Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving
broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces
separate and chicken is no longer pink. Drain into a sieve over a bowl.
Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, and
Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring
to a boil. Return chicken to the wok. Dissolve remaining cornstarch in
water and add to the wok. Cook, stirring, until thickened.