This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken with Mushrooms
(Moo Goo Gai Pan)

Plate 1:

1 pound uncooked, boned chicken sliced thin (1/8-inch)

Plate 2:

4 ounces canned mushrooms, French or white, sliced
2 ounces bamboo shoots, sliced
2 ounces water chestnuts, sliced

Cup 1:

14 cup chicken stock (RecipeCurio Note: I believe is should read 1/4 cup chicken stock)

Cup 2:

1/4 cup water
1 tablespoon cornstarch

Wok or saucepan on medium heat:

1 tablespoon oil
1/2 teaspoon salt
1 clove garlic minced fine

When garlic turns golden, add Plate 1 and stir until chicken turns white. Add Plate 2 and stir 1 or 2 minutes. Add Cup 1 and bring to a boil. Cover for 3 or 4 minutes. Add Cup 2. Stir until mixture thickens slightly. You may also add cooked frozen peas if desired and serve over rice with soy sauce.