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Mu Shu Chicken

Recipe by Ching He Huang from Chinese Food Made Easy

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Mu shu stir-fried pork originates from the north of China, and was originally a stir-fried dish of finely chopped pork and Chinese cabbage that was served stuffed in wheat flour pancakes or soft steamed wheat flour buns. I have decided to vary the dish and instead use tinned bamboo shoots, diced chicken, crunchy wood ear mushrooms and dry-roasted peanuts.

Serve with ready bought wheat flour pancakes or buy an iceberg lettuce and use the leaves as ‘wraps’ for the chicken. Instead of the mustard greens or gherkins, you could use courgettes – they won’t have the same intense flavour, but will give texture.

Serves 4

Ingredients

4 tablespoons groundnut oil
2 eggs, lightly beaten
1 garlic clove, crushed and finely chopped
1 tablespoon freshly grated root ginger
250g/9oz skinless chicken breast fillets, diced
1 tablespoon shaohsing rice wine or dry sherry
2 dried chinese mushrooms or dried shiitake mushrooms or dried porcini mushrooms, pre-soaked in hot water for 20 minutes, drained and finely diced
1 small carrot, diced
50g/2oz gherkins or preserved mustard greens finely diced, or courgettes (see above)
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or diced fresh shiitake or chestnut mushrooms
120g tin bamboo shoots, drained and diced
1 handful of dry-roasted peanuts
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2–3 pinches of ground white pepper

To serve

12 leaves from a small iceberg lettuce or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5–6 minutes

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Method

Heat a wok over a high heat and add 2 tablespoons groundnut oil. Add the eggs and cook until scrambled. Remove from the wok and put to one side. Wipe the pan clean.
Heat the wok and add the remaining groundnut oil. Stir-fry the garlic and ginger for a few seconds, then add the chicken and cook for 1 minute until it starts to turn slightly brown, then add the rice wine or sherry and stir well. Stir-fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1 minute.
Add the gherkins, the dried mushrooms, the bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible

Recipe Rating

What do you think?

Feli May 2009

I will make this for "Australian Biggest Morning Tea" for fund raising! Hope everyone likes it

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