How to Make Moo Goo Gai Pan (Chicken w/ Mushrooms), 2 methods: stir-fry and boiled.

Ingredients:\r
Chicken Breast: 420 g or .92 lb\r
Low Sodium Chicken Stock: 1 cup or 237 mL\r
Mushrooms: 6 oz or 170 g or more\r
Nappas: 100 g or 3.5 oz\r
Carrots: 28 g or 1 oz\r
Snow Peas: 40 g or 1.4 oz\r
Bamboo Shoots: 28 g or 1 oz (optional)\r
Waterchestnuts: 28 g or 1 oz (optional)\r
Garlic: 1 tbsp\r
Green Onion Roots: 1 tbsp (cut)\r
Salt: 1/2 tsp + 3/4 tsp\r
Sugar: 1/2 tsp\r
White Pepper: 1/8 tsp + 1/8 tsp\r
Garlic Powder: 1/4 tsp\r
Corn Starch: 2 tbsp\r
Oil: 1 tbsp + 3 tbsp for stir fry or 1 tbsp for boil\r
Water: 1/4 cup + 1 tbsp (slurry)\r
Sesame Oil: 1 tsp\r
Shao Xing Wine/Sake: 1 tbsp\r
Potato Starch: 1 tbsp\r
Chicken Powder: 1/4 tsp (optional)\r
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Where to buy: \r
Chicken Powder: \r
Shao Xing Wine: \r
Bamboo Shoots: \r
Corn Starch: \r
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White Pepper: \r
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Music By: \r
Zolas Theme, 植松伸夫\r
Blue Dragon Piano