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.