Moo Goo Gai Pan

Yield: 6 servings
 
Marinade:
       1 tb   Ginger, finely grated
   1 1/2 ts Sesame oil
       1 ts   White wine
     1/2 ts  Sugar
     1/4 ts  Salt
   1 1/2 ts Oyster sauce
     1/2 ts   Light soy sauce
       1 ts   Cornstarch
                 Pinch freshly ground white pepper
     1/2 lb  Chicken breasts, strips

Sauce:
     1/2 ts Sugar
       2 ts  Oyster sauce
       1 ts  Light soy sauce
     1/2 ts Sesame oil
       2 ts  Cornstarch
       1 pn  White pepper
       5 tb   Chicken stock
   3 1/2 tb Peanut oil
       1 tb  Ginger, minced
     1/4 ts Salt
     1/4 lb  Mushrooms, sliced
       6 oz  Snow peas, sliced
     1/4 c   Bamboo shoots, sliced
       4       Water chestnuts, sliced
       1       Clove garlic, minced
       1 tb  White wine

1. MAKE THE MARINADE:  Place the grated ginger in a small strainer set over a medium bowl.  Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients.  Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes.

2. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve.

3. Heat a wok over high heat for 30 seconds.  Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and set aside. Wipe out the wok with paper towels.

4. Heat the wok over high heat for 20 seconds and add the remaining 1 1/2 tablespoons peanut oil. Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken with the marinade. Spread the chicken out in a single layer and cook undisturbed for 2 minutes. Turn the chicken pieces over and cook for 1 more minute. Drizzle the wine down the inside rim of the wok and stir it into the chicken.  Continue to cook until the chicken is cooked through, about 1 minute longer.

5. Add the reserved vegetables and stir fry for 2 minutes. Make a well in the center of the mixture.Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds.Transfer to a warm platter and serve immediately.