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.