While working, I learned to make Moo Shu Chicken. Every time, we followed the exact same procedure.
MOO SHU’S IDEAL MANDARIN PANCAKES
In our latest dish for Easy Peking Duck, we found the perfect purpose for our Mandarin pancake recipe. They go wonderfully with this dish of moo shu chicken.
If you want to go all out, you may double the recipe and enjoy Moo Shu Chicken one night and Easy Peking Duck the next! Chewy and satisfying, the pancakes pair well with a light coating of hoisin sauce.
However, our mandarin pancakes made with dumpling wrappers are a great alternative if you’re in a hurry. They don’t compare in flavor, but they do the trick when you need something fast!
Though there is a recommended method for wrapping Moo Shu Chicken, any approach that uses the pancake as a means of transport will do!
You can prepare the moo shu pancakes in advance by folding them in half or rolling them up. Reheat them in a steamer for 1 to 2 minutes just before serving.
Indulge in a dish that has been a crowd-pleaser for decades at your favorite Chinese restaurant. Test it out, and then share your thoughts with the rest of us down here.
- 8 oz. of thin strips chicken breast
- 1 tablespoon of water
- 1 teaspoon of oil
- 1 teaspoon of cornstarch
- ½ teaspoon of sesame oil
- 1/8 teaspoon of ground white pepper
REST OF THE DISH:
- 5 soaked and sliced dried shiitake mushrooms
- 2 beaten large eggs
- 2 cloves of minced garlic
- 2 scallions (cut into 2-inch pieces)
- 3 cups of shredded napa cabbage
- 1/2 cup of soaked and julienned bamboo shoots
- ¼ cup of soaked dried lily flowers (ends removed)
- 3 tablespoons of oil
- 2 tablespoons of hot water
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of hoisin sauce
- 1 tablespoon of soaked and roughly chopped dried wood ear mushrooms
- 1 tablespoon of oyster sauce
- 1 teaspoon of light soy sauce
- ½ teaspoon of sesame oil
- Mandarin pancakes
- Marinate the chicken for 15 minutes by mixing the chicken with the marinade ingredients in a bowl.
- To prepare an omelet, heat a frying pan with 1 tablespoon of oil, then add the beaten eggs. Place the egg omelet on a cutting board and, working quickly, slice it into long, thin strips. Putting aside.
- Whisk together the hot water, 1 tablespoon each of hoisin sauce and oyster sauce, 1 teaspoon of light soy sauce, and 1/2 teaspoon of sesame oil. Make sure everything is mixed together evenly, then put it aside.
- Add the chicken to the hot, nearly smoking oil in the wok or wide skillet. Turn the heat down low and lightly sear all sides until the meat is about 80% done. Place aside.
- The wok needs one more tablespoon of oil and high heat. First, add the garlic, then the cabbage, mushrooms (shiitake, wood ear, and oyster), bamboo shoots, and lily blossoms. Make sure to mix everything together for a full minute. Stir-fry for an additional 20 seconds after adding the Shaoxing wine.
- Following that, throw in some cooked chicken, some egg strips, and the sauce combination. It’s important to get the pan nice and hot, so there’s no trace of liquid left at the bottom.
- Add the scallions, and serve with the pancakes and additional hoisin sauce.