MOO GOO GAI PAN

Serves 6-8

Ingredients

14 oz chicken breast, skinless and boneless.
4-8 oz straw mushrooms, save juice for sauce.
4oz can sliced water chestnuts
1 can baby corn
6 oz pea pods
2 chopped garlic cloves
6 T oil

Seasoning for chicken

1½ t salt
2 T Sherry
2 t cornstarch
1 egg white

Sauce

¾ cup chicken broth
1 t soy sauce
½ t sugar
½ T cornstarch
1 T water

Directions

Season meat with salt and pepper. Brown on all sides in the oil and butter over medium heat. Remove from pan.

Reduce heat and cook onions about 5 minutes, until soft.

Return pork to pan and add the next three ingredients. Bring to a boil. Reduce heat to simmer, cover, and cook for 1 ½ hours, turning pork occasionally.

Add prunes, cover, and cook for another 30 minutes. Meat should have an internal temperature of 145° - 150°.

Uncover and stir in honey. Cook for another 5 minutes, basting the pork often. Transfer the pork to a plate and remove the prunes.

If you have bought a choice piece of pork, there should be very little fat to skim off, if any. Boil liquid over high heat for about 5 minutes stirring often. Liquid should be somewhat thick. Add lemon juice and salt and pepper if needed. Discard the cinnamon stick and add the prunes.

Enjoy.