Chicken With Mushrooms (Moo Goo Gai Pan)
|Chicken breast halves||4 , boned skinned and cut into 0.5 inch cubes|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Scallions||2 , cut into 0.5 inch slices|
|Celery||1⁄2 Cup (8 tbs), cut into 0.5 inch cubes|
|Vegetable oil||1 Tablespoon|
|Snow pea pods||12 , strings removed|
|Mushrooms||1⁄4 Pound, sliced into t shapes|
|Water chestnuts||6 , sliced|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoons cold water|
|Cold water||2 Tablespoon (For Cornstarch)|
Combine the chicken with the wine and 1/2 teaspoon salt.
Stirfry the scal lions and celery in oil for 1 minute.
Stirfry the snow pea pods 2 minutes.
Stirfry mushrooms and waterchestnuts 1 to 2 minutes.
Add the chicken and wine and stirfry 2 to 3 minutes, until chicken is done.
Combine the chicken and vegetables in the wok.
Stir together the broth, cornstarch mixture, and another 1/2 teaspoon salt.
Add slowly to the chicken and vegetables in the wok and heat until thickened and clear.
Serve over rice and sprinkle with almonds, if desired.