I’ve been on a Chinese kick lately… We all know Jews love Chinese.
And this recipe got over the top amazing reviews from the hubby and my guests . It’s a bit labor intensive for prep work but it’s a much healthier alternative to Chinese take out. And honestly, it was worth all the chopping because they were friken incredible! I adapted this from Guy Fieri’s recipe.
Chicken Mu Shu
-1 pound boneless, skinless chicken thighs, sliced thin
-1/3 cup hoisin sauce, plus more for your pancake
-3 tbsp soy sauce
-2 tbsp mirin (it’s a sweet cooking wine)
-1 to 2 tbsp sesame oil
-3 tbsp fresh chopped ginger
-1 tbsp fresh chopped garlic
-Kosher salt and freshly ground black pepper
-1 red pepper, seeded, membrane removed, julienned
-1/2 yellow onion, thinly sliced
-1/2 medium head green and/or napa cabbage, finely shredded
-1/2 medium head purple cabbage, finely shredded
-1/2 cup julienned carrots (I bought a bag already done at Trader Joe’s)
-1 cup sliced button mushrooms
-1/4 cup shaved bamboo shoots, drained (or you can use water chestnuts)
-4 eggs, beaten
-Toasted black sesame seeds (I forgot to add this but it would be a nice addition)
-4 or so scallions, finely sliced
Optional For topping:
Fresh cilantro leaves
-1 1/2 cups all-purpose flour
-1/2 cup rice flour
-1 teaspoon salt
-1/2 teaspoon toasted sesame oil
-3 large eggs or 4 smaller ones
-2-3 scallions, finely sliced
-1 cup water
You will need a wok or something similar and also a non stick pan for making the pancakes.
Add hoison, soy sauce, sesame oil, mirin, garlic, ginger, salt & pepper to a bowl and mix well. Add in the sliced chicken and set aside for 20-30 minutes to marinate.
The marinade smells soooo good.
Next prep all your veggies. It’s better to have them all ready before you start cooking anything.
I also suggest scrambling your eggs in a separate bowl and lightly saute them in another pan–preferably the non stick pan you will use to cook the pancakes to minimize dirty pans. Cook them in advance so they are easy to add later but you don’t have to cook them all the way through since they will cook more later.
Make sure your wok is very hot, add canola oil and then spoon in the chicken. Let cook for 2 -3 minutes on it’s own.
Then add in red peppers and onions. Saute for another 2-3 minutes.
Then add cabbage and carrots. Stir every few minutes. This won’t take long to cook and if you over do it everything will get really soggy.
Add in eggs, mushrooms and bamboo shoots.
You can also make the pancake mixture in advance if you prefer but I made it while my chicken was cooking. Have all the ingredients ready to go so it’s easy to dump in the bowl and combine.
Add the flours, sesame oil, water, and eggs to a mixing bowl and whisk until smooth.
Add canola oil to hot pan. Add a ladle of the mixture and thin it out by tilting your pan side to side. It should be thin. Add scallions and cook 1 minute. Then flip and cook another 30 seconds.
Add a spoonful of hoison to your pancake and then add chicken mixture. Sprinkle with sesame seeds, scallions and top with cilantro and sriracha. All optional of course but I highly recommend at least the sriracha.