CHICKEN MOO GOO GAL PAN

CHICKEN MOO GOO GAL PAN

RECIPE Dorothy Richmond, Dorothy Dietitian

Serves 4

Chinese food needs to be prepared in advance, so get the kids chopping or watching on a Sunday ready for a quick Monday night feast.

Ingredients

2 chicken breasts, skinned
2 tbsp peanut oil
2 garlic cloves diced
1 punnet of exotic mushrooms
400g button mushrooms
1 bok choy, cut into 5cm pieces
50g baby corn
10 snow peas
1 cup sliced celery
1 green pepper, sliced
1 red pepper, sliced
1 small can water chestnuts
1 small can bamboo shoots sliced
1 tbsp chopped shallots
1.5 cups chicken stock
1 tsp chopped ginger
2 tsp sesame oil
1 tsp soy sauce
2 tsp sugar

Marinade Ingredients

½ tsp corn starch
½ tbsp rice wine
½ tsp minced garlic
1 egg white
3 tsp sesame oil

Method

1. Cut chicken into 5cm slices and marinate overnight.

2. Flatten the chicken slices with a heavy bottomed pan.Stir fry the chicken in preheated wok with oil for approx. one minute. Remove chicken and reserve until the last moment. In the hot oil, stir fry the shallots, celery, garlic, mushrooms, bok choy, corn, snow peas, broccoli, capsicum, water chestnuts and bamboo shoots for one minute.

3. Add 1.5 cups chicken stock, ginger, and a pinch of salt. Bring to the boil. Add a combined mixture of corn-starch, sesame oil, soy sauce and sugar and simmer for 10 minutes.

4. Add the precooked chicken and serve immediately along with Chinese egg flat noodles.

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