Mooshuchicken Recipes

MOO SHU CHICKEN

Steps:

• Place the chicken tenders in the crock of a large slow cooker. In a small bowl, combine the water, soy sauce, sesame oil, sherry, ginger, garlic, and pepper. Pour this mixture over the chicken in the crock. Cover. Cook on high for 4 hours or on low for 6 to 8 hours. The chicken will shred easily.
• Shred the chicken and moisten with some of the juices. Add the scallions and toss gently.
• To serve, place a small amount of chicken on each tortilla. Top with coleslaw mix. Drizzle with hoisin sauce and sprinkle with chopped cilantro.
• Leftover chicken can be used in salads, sandwiches, and fried rice.

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MU SHU CHICKEN

Steps:

• Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
• Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
• Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
• Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
• In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
• Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
• Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.

MOO SHU CHICKEN WITH MANDARIN PANCAKES

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

MOO SHU MUSHROOMS

Steps:

• Rehydrate the dried ingredients for the filling: Place wood ear mushrooms and day lily buds in two separate medium bowls or measuring cups large enough to allow for them to expand about fourfold. Cover with very hot water, and set aside until rehydrated, about 15 minutes. (I use hot tap water, but you could also use water heated on the stovetop or in the microwave.) Drain thoroughly. Remove tough centers from the wood ears, then thinly slice them. Cut day lilies into 2-inch pieces.
• While wood ears and day lilies rehydrate, prepare the pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4 teaspoon white pepper and a pinch of kosher salt in a medium bowl, and whisk with a fork to combine. Add pork and stir roughly with fingertips or chopsticks until thoroughly combined, then continue stirring for 10 seconds. Set aside for 15 minutes at room temperature.
• Meanwhile, make the sauce: Combine remaining 2 1/2 teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2 teaspoon cornstarch and 1/4 teaspoon white pepper in a small bowl and whisk with a fork until no lumps remain.
• Cook the eggs: Heat wok over high until lightly smoking. Add 2 tablespoons oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.
• Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 ginger slice and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Discard ginger slice, then transfer pork to bowl with eggs.
• Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the fresh mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, sliced wood ears and day lilies, and stir-fry until softened and fragrant, about 30 seconds.
• Add the pork and eggs back to the wok. Stir sauce to combine again, then add it to the wok along with the MSG, if using. Stir-fry everything to combine and season to taste with salt and more white pepper, if desired. Discard ginger. Transfer moo shu mixture to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.

MU SHU CHICKEN

Steps:

• Heat a wok over a high heat, and add 2 tablespoons groundnut oil. Add the eggs, and cook until scrambled. Remove them from the wok to put aside. Wipe the pan clean.
• Reheat the wok, and add the remaining groundnut oil. Stir-fry the garlic, and ginger, for a few seconds, and then add the chicken, and cook for 1 minute, or until the pieces start to turn slightly brown. Then, add the rice wine or sherry, and stir well. Stir-fry for a few more seconds, and then add the dried mushrooms, and carrot. Stir-fry for 1 minute.
• Add the gherkins, the dried wood ear mushrooms, the bamboo shoots, and the dry-roasted peanuts to the wok, and mix well. Stir in the scrambled eggs. Season with the light soy sauce, sesame oil, and white pepper, and transfer the chicken to a serving dish.
• To serve: place the dish in the center of the table with the lettuce leaves on the side. Stuff each lettuce leaf with the filling, and enjoy.

MOO SHU CHICKEN (EASY RECIPE)

Steps:

• In a large bowl, whisk together 2 tablespoons of water, 2 teaspoons of sesame oil, and cornstarch until dissolved. Add the chicken and toss to coat. Set aside to marinate.
• In a small bowl, whisk together the 4 remaining tablespoons of water, the remaining 1 teaspoon of sesame oil, hoisin sauce, oyster sauce, and soy sauce until well-combined. Set aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium heat. Pour the beaten eggs and cook for 3 minutes. Flip it over and cook for 3 minutes more, or until set. Slice scrambled eggs into thin strips.
• To the same skillet over medium-high heat, add the chicken strips. Cook for 6 minutes on one side and flip. Cook for 6 more minutes, or until golden brown and juices run clear. Remove from the skillet and set aside.
• Heat the remaining teaspoon of vegetable oil in the same skillet over medium-high heat. Add the shredded cabbage, drained shiitake mushrooms, garlic, and sherry. Cook, stirring regularly until the cabbage starts to wilt, about 2 minutes.
• Add the chicken, eggs, and sauce mixture. Stir until sauce has thickened, about 5 minutes. Remove from heat. Mix in the green onions and serve immediately. Enjoy!

SLOW-COOKER CARIBBEAN MOO SHU CHICKEN

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

MOO SHU PORK (OR CHICKEN)

Steps:

• MARINADE: Whisk together hoisin, vinegar, oyster sauce, soy sauce, sesame oil, garlic, and pepper. Separate into two - one half for marinating the meat; the other half for cooking.
• Add the pork or chicken to the marinade and toss until evenly coated. Set aside for 5 minutes.
• While the meat is marinating, heat 2 tsp oil in a large pan or wok over medium heat. Add the eggs, and let them sit until they are cooked and form a large omelet. Transfer the eggs to cutting board and set aside. While the meat is cooking, chop the omelet into small, thin pieces.
• Return the pan to the stove and increase the heat to medium-high. Add 1 Tbsp oil, then add the meat. Discard the marinade. Sauce the meat until cooked through (3-4 minutes), then remove to a plate.
• Add the remaining oil to the pan, along with the cole slaw. Sauce for 2 - 3 minutes, until the cabbage begins to wilt and soften.
• Add in the remaining sauce and toss to combine. Cook for 2 minutes. Stir in the cooked meat and chopped eggs, and toss until combined. Season as needed with salt, pepper, hoisin, and/or soy sauce.
• Serve immediately with tortillas (can substitute lettuce cups or rice).

MU SHU CHICKEN

Steps:

• Heat the peanut and sesame oil in a 12-inch nonstick skillet on medium.
• Slice the green onions, using all the whites and enough of the tender green tops to make about 1 cup.
• Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
• Raise the heat to high and cook to soften vegetables, stirring from time to time.
• Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, adding strips to the skillet as you slice.
• Mix the cornstarch into the sherry and add it to the skillet along with the soy sauce and garlic.
• Stir well.
• Add the broccoli slaw and carrots (if desired) and stir.
• Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
• Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
• To serve, spread hoisin sauce to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
• Roll up, burrito style.
• Serve at once.

MOO SHU CHICKEN

Steps:

• Slice chicken into thin strips.
• In a medium bowl, combine marinade ingredients and add chicken, tossing to coat.
• Cover and marinate in refrigerator for 15-30 minutes.
• Remove chicken from refrigerator and discard marinade.
• Heat wok and add peanut oil.
• Add chicken and stir-fry until it turns white- for about 5 minutes.
• Add mushrooms and ginger.
• Cook and stir for 2-3 minutes.
• Add cabbage, carrots and green onions.
• Stir for 2 minutes and remove from heat.
• To serve, spread one side of each tortilla with 2 tsps.
• of Hoi sin sauce, spoon 1/2 cup chicken mixture in centre of each tortilla.
• Fold bottom-up and serve.