Moo shu chicken with pancakes is a healthy and low-calorie dish full of egg flavor and tender chicken breast. The secret to the chicken breast’s smoothness is the addition of a little beaten egg and cornstarch when marinating. This is a family-friendly dish.
Moo Shu Chicken Recipe
I use chicken breasts for this recipe. Chicken breasts are easier to cut into strips and absorb flavors better than drumsticks. Usually, this dish is made with scrambled eggs, but I mimicked some restaurant practices and fried the egg into an egg wrapper first, and then sliced it. This way the flavor and aroma of the eggs come out better.
I also use tortillas instead of pancakes. This is because they’re easier to get. You can also find the pancake in the frozen section of an Asian market, usually labeled Moo Shu Wrapper or Duck Wrapper.
What is Moo Shu chicken
Moo Shu (mo͞o’ sho͞o’) refers to eggs in this dish. The most important thing about this dish is the eggs, not the wood ear mushrooms or other ingredients.
It is a dish of northern Chinese origin. The authentic moo shu chicken recipe is chicken fried with various vegetables in soy, garlic, and sweet sauce. It’s usually served with pancakes, lettuce leaves, or rice.
Ingredients
- Chicken breasts – cut into thin strips. You can also use chicken drumsticks. But chicken breasts can absorb the flavor better than chicken legs.
- Egg – fry it in a pan and then slice it. This way you can enjoy the full egg flavor.
- Cabbage – shredded or you can use coleslaw mix. This is a quick and easy method.
- Carrot – shredded.
- Wood ear mushrooms – thinly sliced. If you use dried wood ear, you need to soak them in water for 2 to 3 hours. This is optional, if you can’t get them.
- Garlic – minced or pressed
- Green onions – sliced 1″ long.
It’s very simple, you just need sesame oil, Chinese black vinegar, oyster sauce, salt, and white pepper. Mix them well in a bowl and add them to this dish at the end. You’ll enjoy the salty, mild-sweet taste. If you don’t have Chinese black vinegar, you can also use balsamic vinegar.
How to make
- Marinate chicken – cut the chicken breast into strips. To learn how to cut the chicken breast so that the chicken is tender, see my other post –Tenderize Chicken For Stir Fry. Add soy sauce, 1 tablespoon beaten egg, and cornstarch. Mix them well with the chicken breast. PRO TIP: The main purpose of adding beaten egg and cornstarch is to make the chicken breast tender & smooth.
- Moo Shu sauce – mix oyster sauce, vinegar, white pepper, salt, and sesame oil well in a bowl. Set aside.
- Pan fry egg -pour 3 eggs into a bowl, add just a little oil, after you mix the eggs and oil, heat the pan, you don't need to add oil to the pan, pour the beaten egg into the pan and fry it from both sides until it's cooked.
- After the egg wrapper is cold, cut it into strips.
- Add oil and garlic, and stir for 30 seconds.
- Add chicken breast, don't turn or stir for 1 minute.
- Add carrots and wood ear mushrooms, stir for 1 minute. Add cabbage, stir for 30 seconds.
- Add the sauce, and stir for 30 seconds.
- Add scallions, stir for 30 seconds.
- Add egg, then ready to serve.
How To Eat Moo Shu Chicken?
The authentic Chinese way is to eat moo shu chicken with pancakes. To make the wrap, you carefully peel off a pancake, spread a thin layer of hoisin sauce on it, and put a pile of chicken on top.
But I use tortillas, like I said, they’re easy to get. And I don’t spread hoisin sauce, on them because it’s already salty enough. But it’s up to you what you like.
You can also find the pancake in the frozen section of an Asian market, usually labeled as Moo Shu Wrapper or Duck Wrapper.
You can also use scallion pancakes as a substitute. That way you get a big bun and more filling. You can find a recipe for scallion pancakes in my earlier post.
Other Variations and Substitutions.
- Mushrooms: if you can’t find wood ear mushrooms, you can use shiitakes, baby Bella mushrooms are a good substitute.
- Wrappers: for the low-carb version, you can use lettuce leaves or low-carb tortillas as a substitute.
- Veggies: you can also add any other veggies you love, such as zucchini, red bell peppers, snow peas, etc.
- Make it spicy: feel free to mix in some homemade chili oil.
- For a Vegetarian Moo Shu Recipe, see my earlier post.
Other Chinese Chicken Recipes.
Moo Goo Gai Pan
Chicken and Broccoli
Mongolian Chicken
Crispy Oven-Fried Chicken With Fried Rice
Honey Garlic Chicken
Ingredients
MARINADE CHICKEN:
- 300g /0.7 lb chicken breasts, sliced to thin strips
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon beaten egg
INGREDIENTS:
- 1/2 or 1/4 cabbage, shredded or coleslaw mix.
- half carrot, shredded
- 5 pieces wood ear mushrooms thinly sliced
- 3 gloves garlic, minced or pressed
- 2 green onions, sliced 1" strips
- 3 eggs
- 1 tablespoon toasted sesame oil
SAUCE:
- 1 tablespoon Chinese black vinegar
- 1.5 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- ¼ teaspoon ground white pepper
- 1 teaspoon salt
Instructions
- Marinade chicken- cut the chicken breast into strips. To learn how to cut the chicken breast so that the chicken is tender, see Tenderize Chicken For Stir Fry. Add soy sauce, 1 tablespoon beaten egg, and cornstarch. Mix them well with the chicken breast. (Noted 1)
- Prepare vegetables- Instead of taking your time, chop up cabbage and some carrots. You can also just buy a bag of your favorite Cole Slaw! (Noted 2 & 3)
- Mix the sauce- Whisk oyster sauce, vinegar, white pepper, salt, and sesame oil together in a medium bowl until fully combined. Set aside.
- Pan fry egg –pour 3 eggs into a bowl, add just a little oil, after you mix the eggs and oil, heat the pan, you don't need to add oil to the pan, pour the beaten egg into the pan and fry it from both sides until it's cooked.
- After the egg wrapper is cold, cut it into strips. You may do it at the last.
- Saute the aromas – add oil and garlic, and stir for 30 seconds.
- Add chicken breast, don't turn or stir for 1 minute.
- Then add carrots and wood ear mushrooms, stir for 1 minute. Add cabbage, stir for another 30 seconds.
- Add the sauce and scallions, and stir for 1 minute.
- Serve – add eggs, immediately with a side dish of rice, pancakes or tortillas.
Video
Tips & Notes:
- The main purpose of adding beaten egg and cornstarch is to make the chicken breast tender & smooth.
- If you use dried wood ears, you need to soak them in water for 2 to 3 hours. If you can’t find wood ear mushrooms, you can use shiitakes, baby Bella mushrooms are a good substitute.
- 1/4 or 1/2 cabbage depends on the size of a cabbage, around 250~300g. Or you can use coleslaw mix. This is a quick and easy method.
Leave a Reply