Moo Shu Chicken

Ingredients

  • 1 lb chicken breast, sliced into thin strips

  • 1 Tbsp water

  • 1 tsp cornstarch

  • 1 tsp oil

  • 1/2 tsp sesame oil

  • 1/8 tsp ground white pepper

  • 3 Tbsp oil

  • 2 large eggs, beaten

  • 2 Tbsp hot water

  • 1 Tbsp hoisin sauce

  • 1 Tbsp oyster sauce

  • 1 tsp light soy sauce

  • 1/2 tsp sesame oil

  • 2 cloves garlic, minced

  • 3 cups napa cabbage, shredded

  • 5 dried shiitake mushrooms, soaked and sliced, stems removed

  • 1/2 cup bamboo shoots, soaked and julienned

  • 1 Tbsp Shaoxing wine

  • 2 scallions

  • Mandarin pancakes or tortillas

Make

  1. Mix sliced chicken and marinade ingredients (1 Tbsp water - white pepper) in a bowl until well-incorporated. Set aside for 15 minutes in refrigerator
  2. Stir together 2 Tbsp hot water, 1 Tbsp hoisin, 1 Tbsp oyster, 1 tsp soy sauce, and 1/2 tsp sesame oil in bowl, set aside
  3. Make sure garlic, cabbage, mushrooms, and bamboo shoots are ready
  4. Pour 1 Tbsp oil in heated cast iron skillet and pour in beaten eggs to make an omelet. Cut into thin strips and set aside
  5. Heat 1 Tbsp oil until almost smoking, sear chicken on all sides until just done, set aside
  6. Heat 1 Tbsp oil on med-high heat, add garlic, followed immediately by cabbage, shiitake mushroom, and bamboo shoots. Stir for one minute, then add Shaoxing wine and stir fry for 30 more seconds
  7. Add sauce mixture, cooked chicken, egg, and scallions and combine
  8. Serve with pancakes or tortillas and extra hoisin sauce

TIME | 1 hours

YIELD | 4 servings

TAGS | Asian

PAIR | Mandarin Pancakes

NOTES |

  • Mandarin pancakes take a while to make, so can substitute tortillas instead

  • Light soy sauce is the more common type, e.g. Lee Kum Kee Premium Soy Sauce

  • Shiitake mushrooms should be soaked in warm water for ~30 minutes and then gently squeezed to remove excess water