Mu Shu Chicken

Total Time:
2 hr 20 min
Prep:
1 hr 40 min
Inactive:
20 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/3 cup hoisin sauce, plus more for serving
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons peeled and minced fresh ginger
  • 1 tablespoon minced garlic
  • Kosher salt and freshly ground black pepper
  • 1 pound boneless, skinless chicken thighs, sliced
  • 3 tablespoons canola oil
  • 1 red pepper, seeded, membrane removed, julienned
  • 1/2 yellow onion, thinly sliced
  • 1/2 medium head green cabbage, finely shredded
  • 1/2 large head Napa cabbage, finely shredded
  • 1/2 medium head purple cabbage, finely shredded
  • 1/2 cup julienned carrots
  • 1 cup sliced button mushrooms
  • 1/4 cup shaved bamboo shoots, drained
  • 1/4 cup sliced water chestnuts, drained
  • 4 eggs, beaten
  • 2 recipes Chinese Crepes with Scallions, recipe follows
  • 3 tablespoons toasted black sesame seeds
  • 1 small bunch scallions, finely shaved
  • Fresh cilantro leaves, for serving, optional
  • Sriracha, for serving, optional
  • Chinese Crepes with Scallions:
  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon toasted sesame oil
  • 2 eggs
  • 2 scallions, finely sliced
  • Nonstick cooking spray
Directions
Watch how to make this recipe.
  • 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.

Chinese Crepes with Scallions:
  • 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.


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