can anyone give me the recipe of chinese mu shu chicken??

Answer 1

AUTHENTIC CHINESE MU SHU CHICKEN:

Mandarin Pancakes

Tips for perfect pancakes: non-stick pan, good rubber spatula for lifting the cooked pancake out, and quick distribution of the batter over the skillet before the pancake takes form.

½ cup all-purpose flour
¼ tsp salt
2 tsps toasted sesame oil
¾ cup milk
2 eggs

Combine flour and salt in bowl. Combine milk, egg whites, and egg in another bowl and whisk. Gradually add to flour mixture, stirring with whisk until smooth.

Pour into non stick skillet over medium low heat that has been LIGHTLY buttered (the less the better). Tilt pan in all directions to cover bottom. Let cook for 2 minutes, then turn with rubber spatula. Cook for 1 minute.


Mu Shu Chicken (Stir Fry filling for Mandarin Pancakes)

Make sure all ingredients are cut into the smallest pieces possible - this way they cook quickly.

Ingredients:

1 lb chicken breast, sliced into small strips
1 tbs peanut oil (vegetable oil okay)
1 tbs garlic,minced
1 tbs ginger root, peeled and minced
1 red pepper, cored, seeded, and sliced thin
1 medium onion, sliced thin
2 cups broccoli, chopped up into small pieces
1 carrot, grated
2 tbs green onions, chopped

Chicken marinade:

1 tbs sugar
1 tbs soy sauce
1 tbs rice vinegar
1 tsp ground white pepper

Condiments:

Hoisan sauce (also known as Chinese barbecue sauce)
Plum sauce
Black bean garlic sauce/paste

METHOD:

Marinade chicken for at least 20 minutes (prepare vegetables during this time). Heat wok to medium, add oil and let heat for a few moments. Add garlic and ginger, stir constantly. Turn heat all the way up and add chicken - cook halfway (about 3 minutes). Add onion and cook for another minute. Add more oil if bottom of wok is drying out. Add rest of vegetables and cook, stirring constantly until broccoli is done.

How to serve: Spread your choice of Chinese condiments (noted above) on the Mandarin pancake. Spoon chicken/vegetable stir fry next. Wrap up like burrito and eat by hand, or use a fork.

Answer 2

Mu Shu Chicken

2 boneless skinless chicken breast halves
1 bunch green onions (1 cup chopped)
1 tablespoon peanut oil
1 tablespoon sesame oil
1 (8 ounce) package cabbage coleslaw mix
1/2 cup sliced mushrooms
2 teaspoons cornstarch
1/4 cup sherry wine or other wine
1/4 cup reduced sodium soy sauce
1/2 teaspoon minced garlic
1 (8 ounce) package broccoli coleslaw mix
1 cup shredded carrots, optional
8 small flour tortillas (8-inch)
hoisin sauce or plum sauce, to taste

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 torilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
Roll up, burrito sytle.
Serve at once.

Answer 3

Moo Shoo Chicken

1/4 cup reduced sodium soy sauce
4 garlic cloves, minced
10 oz. skinless boneless chicken breast, cut into 2" strips
1 teaspoon ground ginger or 2 tsp. fresh
2 cups shredded Napa cabbage
2 cups shredded bok choy (chinese cabbage)
1 cup shredded carrot
1/2 cup drained, rinsed, straw mushrooms, thinly sliced (I use fresh shiitake or button mushrooms)
1/2 cup drained, rinsed, thinly sliced bamboo shoots
1/4 teaspoon hot chili oil
1 tablespoon + 1 teaspoon hoisin sauce
2 fat free tortillas

To prepare marinate, combine 2 tablespoons of the soy sauce and 1/2 of the garlic in a sealable plastic bag, add chicken. Refrigerate 1 hour, turning occasionally. Drain chicken and discard marinade.

In a small bowl, combine the remaining 2 tablespoons of soy sauce and garlic with the ginger, set aside.

Spray large nonstick skillet with cooking spray; place over medium heat 30 seconds. Add chicken and cook, stirring constantly, until cooked through, 2-4 minutes. Remove to plate and keep warm.

Return skillet to medium heat and add cabbage, bok choy, carrot, mushrooms and bamboo shoots; cook, stirring frequently, until cabbage begins to wilt, 4-5 minutes. Add cooked chicken, the reserve soy sauce mixture and the hot chili oil; toss to lightly combine.

To serve, place 1/2 teaspoon hoisin sauce on each tortilla; top with 1/2 cup Moo Shoo mixture and roll up.