Moo Shu Chicken
My daughter, Amber, introduced this Chinese dish to us. It's pretty tasty!
Recipe:
Hoisin Sauce:
8 Tbs soy sauce
3 Tbs peanut butter or black bean paste
3-4 Tbs honey, molasses or brown sugar
4 tsp rice vinegar
scant 1/4 tsp garlic powder
4 tsp sesame oil
40 drops Chinese hot sauce
scant 1/4 tsp black pepper
1/2 tsp chili paste
1 Tbs cornstarch
Mix all together and bring to boil to thicken.
Filling:
8 Tbs oil, divided
2 eggs
2 lb chicken breast, cut on an angle in small pieces
1-2 Tbs cornstarch
1 head green cabbage, shredded
5 green onions, sliced
5 carrots, julienned
2 cans water chestnuts, chopped
8 oz bean sprouts
1/2 Tbs ginger root, minced
1/2 Tbs garlic, minced
8 oz mushrooms coarsely chopped
Cashews (optional)
Mix chicken with 1/2 C sauce and the cornstarch and marinade at least 30 minutes. Heat 1-2 Tbs oil in wok. Add eggs and scramble until just cooked. Remove and set aside. Add rest of oil to wok and heat on high. Add garlic, ginger and chicken and stir-fry until almost done. Add carrots and stir-fry a few seconds. Add mushrooms and cabbage and stir-fry until crisp tender, adding a little more sauce or water if wok gets dry. Add eggs and bean sprouts and stir to combine. Remove from heat, drain juice, stir in green onion and serve on the side with the rest of the hoisin sauce, the cashews and the pancakes.
Recipe:
Hoisin Sauce:
8 Tbs soy sauce
3 Tbs peanut butter or black bean paste
3-4 Tbs honey, molasses or brown sugar
4 tsp rice vinegar
scant 1/4 tsp garlic powder
4 tsp sesame oil
40 drops Chinese hot sauce
scant 1/4 tsp black pepper
1/2 tsp chili paste
1 Tbs cornstarch
Mix all together and bring to boil to thicken.
Filling:
8 Tbs oil, divided
2 eggs
2 lb chicken breast, cut on an angle in small pieces
1-2 Tbs cornstarch
1 head green cabbage, shredded
5 green onions, sliced
5 carrots, julienned
2 cans water chestnuts, chopped
8 oz bean sprouts
1/2 Tbs ginger root, minced
1/2 Tbs garlic, minced
8 oz mushrooms coarsely chopped
Cashews (optional)
Mix chicken with 1/2 C sauce and the cornstarch and marinade at least 30 minutes. Heat 1-2 Tbs oil in wok. Add eggs and scramble until just cooked. Remove and set aside. Add rest of oil to wok and heat on high. Add garlic, ginger and chicken and stir-fry until almost done. Add carrots and stir-fry a few seconds. Add mushrooms and cabbage and stir-fry until crisp tender, adding a little more sauce or water if wok gets dry. Add eggs and bean sprouts and stir to combine. Remove from heat, drain juice, stir in green onion and serve on the side with the rest of the hoisin sauce, the cashews and the pancakes.
Mu Shu Pancakes:
5 C AP flour, loosely packed (I use 2 C soft wheat flour)
2 Tbs raw wheat germ (optional)
1 tsp salt
2 1/2-2 3/4 C boiling water
Sesame oil
Note: If you use all white flour, use the less amount of water and use the more amount if using some wheat flour and wheat germ.
Combine flour and salt. Gradually add water, blending with fork until size of peas. Knead until the dough is soft and smooth about 5-10 minutes. Cover with plastic wrap and let rest for 20-30 minutes. Roll into a log. Cut into 32 approximately 42 gram pieces. Cover with plastic wrap or a damp cloth. Place two slices on very lightly floured surface (only use as much flour as needed. Try adding as little flour as possible to still be able to roll them). Pat each into a three inch circle with fingers. Brush the top of one with about ¼ tsp sesame oil. Place one on top of the other. Lightly flour a rolling pin. Roll the rounds out into 6-8 inch circles. Turn frequently to insure even rolling. Place it on a damp cloth and continue until all pancakes are rolled, keeping them covered so they won't dry out. Heat a skillet over medium heat. Cook a pancake until lightly browned. Turn and repeat on the other side (about 30 seconds to 1 minute per side). Transfer to a pie pan, keeping it covered and continuing until all pancakes are cooked. Separate each pancake into two (they should separate quite easily). Keep them warm until you serve them.
2 Tbs raw wheat germ (optional)
1 tsp salt
2 1/2-2 3/4 C boiling water
Sesame oil
Note: If you use all white flour, use the less amount of water and use the more amount if using some wheat flour and wheat germ.
Combine flour and salt. Gradually add water, blending with fork until size of peas. Knead until the dough is soft and smooth about 5-10 minutes. Cover with plastic wrap and let rest for 20-30 minutes. Roll into a log. Cut into 32 approximately 42 gram pieces. Cover with plastic wrap or a damp cloth. Place two slices on very lightly floured surface (only use as much flour as needed. Try adding as little flour as possible to still be able to roll them). Pat each into a three inch circle with fingers. Brush the top of one with about ¼ tsp sesame oil. Place one on top of the other. Lightly flour a rolling pin. Roll the rounds out into 6-8 inch circles. Turn frequently to insure even rolling. Place it on a damp cloth and continue until all pancakes are rolled, keeping them covered so they won't dry out. Heat a skillet over medium heat. Cook a pancake until lightly browned. Turn and repeat on the other side (about 30 seconds to 1 minute per side). Transfer to a pie pan, keeping it covered and continuing until all pancakes are cooked. Separate each pancake into two (they should separate quite easily). Keep them warm until you serve them.
Comments
Post a Comment