Description
Prepare traditional Moo Shu Chicken, a savory Chinese stir-fry featuring shredded chicken, wood ear mushrooms, and scrambled egg, served with thin pancakes and hoisin sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 large eggs, lightly beaten
- 1/2 cup dried wood ear mushrooms, soaked and sliced
- 1/2 cup dried lily buds, soaked and tied into knots
- 1/2 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 scallions, white and green parts separated and sliced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons sweet bean sauce (Tianmianjiang) or Hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
- Moo Shu Pancakes, for serving
- Hoisin sauce, for serving
Instructions
- Marinate the sliced chicken with 2 tablespoons soy sauce, rice wine, and cornstarch for 15 minutes.
- Heat 1 teaspoon of oil in a wok over high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs and set them aside.
- Add the remaining oil to the wok. Stir-fry the marinated chicken until cooked through and lightly browned. Remove the chicken and set aside.
- Add ginger, garlic, and the white parts of the scallions to the wok. Stir-fry for 30 seconds until fragrant.
- Add the soaked wood ear mushrooms, lily buds, cabbage, and carrots. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the wok. Add the sweet bean sauce, 1 tablespoon soy sauce, and sugar. Stir well to coat everything.
- Pour in the chicken broth and cook until the sauce thickens slightly, about 1 minute.
- Stir in the scrambled eggs and the green parts of the scallions. Mix briefly.
- Serve immediately with warm Moo Shu pancakes and extra hoisin sauce on the side for wrapping.
Notes
- Authentic Moo Shu requires the use of sweet bean sauce (Tianmianjiang) for the deepest flavor, but Hoisin sauce is an acceptable substitute.
- Soak dried mushrooms and lily buds in hot water for at least 30 minutes until fully softened before slicing. Squeeze out excess water before using.
- Moo Shu pancakes (Mandarin pancakes) can often be found pre-made in Asian grocery stores, or you can make them from scratch for the most traditional experience.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (without pancakes)
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 180