🥡 What Is Moo Shu Chicken?
Moo Shu Chicken is a classic dish from Northern China, especially associated with Shandong cuisine, later adapted into Chinese-American cooking.
Traditionally made with pork, the chicken version uses the same basic concept:
thinly sliced meat stir-fried with eggs, mushrooms, cabbage, and wood ear fungus, seasoned with hoisin or oyster sauce, and served with pancakes or rice.
🍗 Ingredients
For the Chicken Marinade
| Ingredient | Amount |
|---|---|
| Boneless chicken breast (or thighs), thinly sliced | 1 lb (450 g) |
| Soy sauce | 1 tbsp |
| Shaoxing wine (or dry sherry) | 1 tbsp |
| Cornstarch | 1 tsp |
| Sesame oil | ½ tsp |
For the Stir-Fry
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 2 tbsp | For frying |
| Eggs | 2 large | Lightly beaten |
| Garlic | 2 cloves | Minced |
| Ginger | 1 tsp | Minced or grated |
| Green onions | 2–3 | Sliced |
| Napa cabbage (or coleslaw mix) | 2 cups | Shredded |
| Shiitake or wood ear mushrooms | ½ cup | Sliced (rehydrated if dried) |
| Carrots | ½ cup | Julienned |
| Bamboo shoots | ¼ cup | Optional, thinly sliced |
| Bean sprouts | ½ cup | Optional, for crunch |
For the Sauce
| Ingredient | Amount |
|---|---|
| Hoisin sauce | 2 tbsp |
| Soy sauce | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Rice vinegar | 1 tsp |
| Sugar | ½ tsp |
| Cornstarch | ½ tsp (optional for thickening) |
| Water | 2 tbsp |
🍳 Instructions
1. Marinate the Chicken (10–15 minutes)
In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil.
Mix well and set aside while you prep vegetables.
2. Scramble the Eggs
-
Heat 1 tsp oil in a wok or skillet over medium-high heat.
-
Add beaten eggs, scramble until just set, then remove and set aside.
3. Cook the Chicken
-
Add 1 tbsp oil to the wok.
-
Stir-fry marinated chicken until nearly cooked (3–4 minutes).
-
Remove and set aside with the eggs.
4. Sauté Aromatics and Vegetables
-
Add remaining oil.
-
Stir-fry garlic, ginger, and green onions until fragrant (~30 seconds).
-
Add mushrooms, carrots, and cabbage (plus bamboo shoots/bean sprouts if using).
-
Stir-fry 2–3 minutes until tender-crisp.
5. Combine Everything
-
Return chicken and eggs to the wok.
-
Pour in sauce mixture and toss until evenly coated and heated through (1–2 minutes).
-
Adjust seasoning with soy sauce or salt to taste.
6. Serve
Traditionally served with Mandarin pancakes or thin flour tortillas:
-
Spread a little hoisin sauce on a pancake.
-
Add a spoonful of Moo Shu Chicken.
-
Roll up and enjoy!
You can also serve it with steamed rice.
🧂 Flavor & Texture Tips
-
Slice chicken thinly against the grain for tenderness.
-
Don’t overcook the eggs — they should stay soft and fluffy.
-
Add vegetables in stages — firmer ones (carrots, mushrooms) first, leafy ones (cabbage) last.
-
Keep the wok hot but not smoking; stir-frying is fast and dynamic.
🧊 Storage
| Type | Duration | Storage Method |
|---|---|---|
| Refrigerator | 3–4 days | Airtight container |
| Freezer | 2 months | Freeze sauce separately for best texture |
| Reheat | Medium heat, add splash of water | To preserve moisture |
🥢 Nutrition (approx. per serving, 1 of 4)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 26 g |
| Carbs | 10 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sodium | 600–700 mg (varies with sauces) |
🍽️ Variations
| Type | Changes |
|---|---|
| Moo Shu Pork | Use thinly sliced pork loin instead of chicken |
| Moo Shu Shrimp | Use shrimp; cook briefly and remove before adding vegetables |
| Vegetarian | Replace meat with tofu, extra mushrooms, or tempeh |
| Low-Sodium | Use low-sodium soy sauce and less hoisin |
📜 Cultural Note
-
The term “Moo Shu” (木须) refers to “scrambled eggs” in Chinese, named after the yellow osmanthus blossoms they resemble.
-
The Mandarin pancakes and hoisin sauce wraps are a later Chinese-American adaptation that made the dish popular in restaurants across the U.S.
Would you like me to include a recipe for homemade Mandarin pancakes (the thin wraps traditionally served with Moo Shu dishes)?
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