Authentic Moo Shu Chicken with Mandarin Pancakes
A classic Chinese stir-fry featuring tender marinated chicken, crunchy bamboo shoots, and savory wood ear mushrooms. Served with warm Mandarin pancakes and hoisin sauce, this dish offers a perfect balance of textures and rich umami flavors.
Servings4 Portions
Prep Time60 Mins
Cook Time20 Mins
Difficulty
Intermediate
Ingredients
4
- chicken breast8 oz
- large eggs2
- napa cabbage3 cup
- bamboo shoots0.5 cup
- dried shiitake mushrooms5
- dried wood ear mushrooms1 tbsp
- dried lily flowers0.3 cup
- scallions2
- garlic cloves, minced2 clove
- Mandarin pancakes8
- hoisin sauce1 tbsp
- oyster sauce1 tbsp
- Shaoxing wine1 tbsp
- light soy sauce1 tsp
- sesame oil1 tsp
- cornstarch1 tsp
- vegetable oil3 tbsp
- ground white pepper0.1 tsp
- hot water3 tbsp
Step-by-Step Instructions
01
In a medium bowl, combine the sliced chicken breast with the marinade ingredients: 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 1/2 teaspoon sesame oil, and 1/8 teaspoon ground white pepper. Mix until the chicken is well-coated and set aside to marinate for at least 15 minutes.
02
Prepare the dried ingredients by soaking the shiitake mushrooms, wood ear mushrooms, and lily flowers in warm water until softened. Drain well, then thinly slice the mushrooms and trim the tough ends of the lily flowers.
03
Heat 1 tablespoon of oil in a non-stick pan over medium heat. Pour in the beaten eggs and cook into a thin omelet. Transfer the omelet to a cutting board, slice into thin strips, and set aside. In a small bowl, whisk together the sauce ingredients: 2 tablespoons hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil.
04
Heat another tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and sear, stirring frequently, until it is about 80% cooked through. Remove the chicken from the wok and set aside.
