Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant\u2014a rapidly disappearing flavorful version of the dish.<\/p>\n
Chicken and marinade:<\/strong><\/p>\n For the rest of the dish:<\/strong><\/p>\n Mix the sliced chicken<\/strong> and marinade<\/strong> ingredients in a bowl until well-incorporated and set aside for 15 minutes.<\/p>\n Pour 1 TBS oil<\/strong> into a heated frying pan and pour in the beaten eggs<\/strong> to make an omelet.<\/strong> Transfer to a cutting board and cut the egg omelet<\/strong> into thin strips. Set aside. Combine the hot water,<\/strong> 1 TBS hoisin sauce,<\/strong> 1 TBS oyster sauce,<\/strong> 1 tsp light<\/strong>\u00a0soy sauce,<\/strong> and \u00bd tsp sesame oil<\/strong> in a bowl. Stir until well-combined and set aside.<\/p>\n Heat another TBS of oil<\/strong> in your wok or large skillet until it’s almost smoking and add the chicken.<\/strong> Lightly sear on all sides until about 80% done and remove from the wok. Set aside.<\/p>\n Add an additional TBS of oil<\/strong> to the wok and turn the heat up to high. Stir in the garlic,<\/strong> followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots,<\/strong> and lily flowers.<\/strong> Give everything a good stir for 1 minute. Add the Shaoxing wine<\/strong> and stir-fry for another 20 seconds.<\/p>\n Next, add the sauce mixture, cooked chicken,<\/strong> and egg strips.<\/strong> The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Toss in the scallions<\/strong> and serve with the pancakes<\/strong> and extra hoisin sauce!<\/strong><\/p>\n Ready for a great Moo Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant\u2014a rapidly disappearing flavorful version of the dish.<\/p>\n Prepare mandarin pancakes:<\/strong><\/p>\n Mix the flour<\/strong> and salt<\/strong> in a heatproof bowl. Pour the boiling hot water<\/strong> into the flour mixture<\/strong> and use chopsticks or a spatula to mix until a dough<\/strong>\u00a0ball<\/strong> forms. Once it is cool enough to handle, knead the dough<\/strong> for 8 minutes until smooth, adding flour<\/strong> if the dough<\/strong> is too sticky. Cover with plastic and allow the dough<\/strong> to rest at room temperature for at least 1 hour.<\/p>\n Roll the dough<\/strong> into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball,<\/strong> then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs<\/strong> with oil,<\/strong> ensuring the sides of the discs<\/strong> are also brushed with oil.<\/strong> Layer the remaining 6 discs<\/strong> over the 6 oiled discs<\/strong> so you have 6 pieces, each comprised of 2 discs.<\/strong><\/p>\n Use a rolling pin to roll the discs<\/strong> into 7-inch circles, flipping the pancakes<\/strong> frequently so both dough discs<\/strong> are rolled into the same size.<\/p>\n Heat a wok or frying pan over medium low heat and place one pancake<\/strong> into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes.<\/strong> Flip the pancake;<\/strong> it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes.<\/strong> Remove the pancake<\/strong> to a plate and let it cool for another 30 seconds. Now carefully pull apart the two pancakes<\/strong> at the seams. Place finished pancakes<\/strong> onto a plate and cover with a warm kitchen towel. Repeat until all pancakes<\/strong> are done.<\/p>\n The pancakes<\/strong> can be reheated in a steamer for about a minute when ready to serve. They also keep in the freezer<\/strong> for up to 3 weeks if you decide to make a larger batch.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Woks of Life Ready for a great Moo-Shu chicken recipe that’s higher quality than takeout? This is how we used to make it in our family restaurant\u2014a rapidly disappearing flavorful version of the dish. Chicken and marinade: 8oz chicken breast, (sliced in thin strips) 1TBS water 1tsp cornstarch 1tsp oil \u00bdtsp sesame oil 1pinch of ground white pepper For the rest of the dish: 3TBS oil (divided) 2large eggs (beaten) 2TBS hot water 1TBS hoisin sauce (plus…<\/p>\n\n
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Mandarin Pancakes<\/h3>\n
Yield: 12 7-inch Pancakes<\/h4>\n
Woks of Life<\/h6>\n
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