Mo Go Gai Pien

I served this wonderful Chinese dish to my sister and brother-in-law and learned a very important cooking lesson. Be sure to REMOVE the ginger root slices BEFORE serving to your family. Otherwise they might bite down into the ginger root and nearly kill themselves by choking to death!

  • 1 pound skinless, boneless, chicken breast
  • 1/2 teaspoon onion powder
  • 2 slices ginger root
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon wine sherry
  • 2 teaspoons cornstarch
  • 4 tablespoons corn oil
  • 1 medium onion, minced
  • 1 cup mushrooms, sliced
  • 1 medium green pepper, diced
  • 2 tablespoons soy sauce

  1. Mix chicken slices with onion powder, ginger root, pepper, salt, wine sherry and 1 teaspoon of the cornstarch. 
  2. Heat oil in wok; brown minced onion. Add chicken and stir constantly until the color of the chicken meat turns whitish (about 2 minutes). Remove to a dish. 
  3. Put the mushrooms, diced green pepper, soy sauce, 1/4 cup water, and 1 tablespoon water blended with 1 teaspoon cornstarch in the pan and bring to a boil. Add the cooked chicken slices to the vegetables and stir for 1 minute. 
  4. Serve immediately.


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