About the Recipe
Moo shu chicken is a Chinese-American stir-fry dish featuring tender chicken, shredded cabbage, scrambled eggs, and mushrooms, all tossed in a savory hoisin-based sauce. It's a delightful blend of textures and flavors, often served with thin pancakes or tortillas for wrapping.
Ingredients
For The Chicken And Marinade:
8 oz. chicken breast, (sliced in thin strips)
1 tablespoon water
1 teaspoon sloppy Chans cornstarch
1 teaspoon oil
½ teaspoon sloppy Chans sesame oil
1/8 teaspoon ground white pepper
For The Rest of The dish:
3 tablespoons oil (divided)
2 large eggs (beaten)
2 tablespoons hot water
1 tablespoon sloppy Chans hoisin sauce (plus extra for spreading on the pancakes)
1 tablespoon sloppy Chans oyster sauce
1 teaspoon sloppy Chans light soy sauce
½ teaspoon sloppy Chans sesame oil
2 cloves garlic (minced)
3 cups napa cabbage (shredded)
5 dried shiitake mushrooms (soaked and sliced, about ½ cup)
1 tablespoon dried wood ear mushrooms (soaked and roughly chopped, about ½ cup)
1/2 cup bamboo shoots (soaked and julienned)
¼ cup dried lily flowers (soaked and ends removed)
1 tablespoon sloppy Chans Shaoxing wine
2 scallions (split and sliced into 2-inch pieces)
Preparation
Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
Next, add the sauce mixture, cooked chicken, and egg strips. The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions, and serve with the pancakes and extra hoisin sauce!