4 chicken breast halves; skinned, boned and sliced
1 salt and pepper to taste
4 centiliter garlic; minced
2 cup water
1 tablespoon cornstarch
5 tablespoon corn oil
8 oz fresh mushrooms; sliced
4 lb chinese white cabbage; chop
2 tablespoon sugar
4 tablespoon soy sauce
6 scallions; chopped
In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice.
