For Marinade:

In a bowl, combine the marinade ingredients: one tablespoon ginger, 1 1/2 teaspoons sesame oil, 1 teaspoon Chinese white rice wine, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1 1/2 teaspoons oyster sauce, 1/2 teaspoon soy sauce pinch of white pepper, 1 teaspoon cornstarch – mix and then add egg white. (Do not beat the egg white – you want to “work” it as little as possible.)  Add the chicken, massage with the rest of ingredients, and allow to rest for at least 30 minutes. Reserve.

For Sauce:

In a small bowl, combine the sauce ingredients: the 2 teaspoons oyster sauce, 1/2 teaspoon sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch, pinch of white pepper and 3/4  cup of chicken stock. Reserve.

To Par Cook any Vegetables and Chicken:

Strictly speaking, you could eliminate the blanching of the chicken and just stir-fry, but I think it makes a huge difference.

• Snow Peas for 30 seconds
• Broccoli or Cauliflower) Cut small and par-cook for about 1 to 2 minutes. (Not a classic ingredient.)

Bring a large pan of water to a boil. Drop in vegetables for the appropriate time. Remove. Drop in chicken and simmer for about 30 seconds, and remove as soon as the coating turns a whitish color. Drain well and set aside.

Put the dish together:

Heat a wok (a cast-iron skillet works great, too) over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and salt and stir for 10 seconds.

Add the mushrooms and stir for 10 seconds. Add the snow peas, bamboo shoots, and water chestnuts and cook, stirring, for 2 minutes. Turn off the heat, transfer the mixture to a bowl, and reserve. Wipe off the wok and spatula with paper towels.

Heat the wok over high heat for 20 seconds. Add the remaining peanut oil and coat the wok with it using the spatula. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken. Spread in a thin layer and cook for a minute. Turn the chicken over and cook for 1 more minute.

Drizzle the wine down the sides of the wok, stir it into the chicken, and cook until the chicken is cooked through, about 1 more minute. Add the reserved vegetables and cook, stirring, for 2 minutes.

Make a well in the mixture, stir the sauce mixture, and pour in. Stir well and cook until the sauce bubbles and thickens, about 30 seconds. Turn off the heat, transfer to a heated platter, and serve with steamed rice.

Use your judgment on the cooking times – they vary depending on the heat. You want your vegetables beautiful, bright, and crisp-tender, and the chicken moist and just cooked through.

Note: if making a smaller portion of the recipe, say a half recipe or a single portion, be very careful with the sauce – you may wish to use close to the full amount of chicken stock and/or water. When a small amount hits the hot pan, it will immediately thicken into a gloppy substance.

Nutrition:

This is based on the traditional Muh Gu Gai Pin, using the ingredients listed, not including rice.  Calories 125, Cal fr Fat:  86.43, Tot Fat 9.78g; sat fat:  1.64g; Chol 3.66 mg; sod 378 mg; tot carb 6.33g; fib 1.11g; sug 2.42g; prot 3.34g