Moo goo means button mushrooms; gai means chicken; pan means slices.

1 whole chicken breast
1 tbsp. sherry
1 tsp. plus 1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
2 tbsp. oil
8 oz. can button mushrooms, drained
1/4 c. sliced bamboo shoots

Skin and bone chicken breast and slice thinly. Combine sherry, 1 teaspoon cornstarch, salt and pepper and marinate chicken for 20 minutes in this mixture. Heat oil in a wok or frying pan. Stir fry chicken over high heat for 1 minute or 2 until chicken is white. Add mushrooms and bamboo shoots. Dissolve remaining cornstarch in 1/4 cup reserved mushroom liquid and add to chicken, cook stirring until sauce thickens about 5 minutes. Serves 4.