Quick Answer: What Is Moo Shu Chicken?
Moo shu chicken (木须鸡, mùxū jī) combines thin chicken strips, egg, vegetables and wood ear mushrooms (木耳, mù’ěr), often served with thin wheat pancakes and a sweet-savoury spreading sauce.[2]
- Thin strips make the filling easier to wrap.[3]
- Cook the components separately, then combine them without leaving a watery filling.[2]
- Pancakes and rice are both serving options.[3]
Below is one complete filling recipe, with prepared pancakes as an optional accompaniment.
Start by preparing the dried mushrooms, then slice the chicken and vegetables before heating the pan.
Moo Shu Styles and the Serving Sauce
Chicken is one adaptation in the same family as moo shu pork (木须肉, mùxū ròu). Home and Chinese-American restaurant versions differ in vegetables, sauce and serving style.[2]
Two other preparations illustrate the range:
- Restaurant-style version: Egg ribbons, several dried ingredients, hoisin (海鲜酱, hǎixiānjiàng) and oyster sauce (蚝油, háoyóu).[2]
- Cucumber-carrot version: Sliced cucumber, carrot and mushrooms with a hoisin-based sauce.[3]
For wrapping, use soft, thin Mandarin pancakes (薄饼, báobǐng), the type also served with Bebek Peking. Warm them before filling; spread only a thin layer of sauce.[2]
Preparing Wood Ear Mushrooms Safely
Wash dried mushrooms under running water and use a clean soaking container. Keep room-temperature soaking within 2 hours; refrigerate if longer soaking is needed. Use promptly, and discard mushrooms with slime or abnormal smells.[4]
For identifying the dried ingredient, consult the Chinese mushrooms guide for cooking varieties.
Ingredients for Chicken and Egg Filling
Serves four.[1]
- Marinade: 225 g chicken breast; 2 tsp Shaoxing wine (绍兴酒, Shàoxīng jiǔ); ¼ tsp each salt and white pepper; 1 tsp each cornstarch and sesame oil.[1]
- Cooking sauce: 1 tbsp sweet flour sauce (甜面酱, tiánmiànjiàng); 1 tsp Shaoxing wine; 1 tsp soy sauce (酱油, jiàngyóu); ⅛ tsp sugar.[1]
- Pan: 2 tbsp dried wood ear, yielding about ½ cup rehydrated; 3 tbsp neutral oil; 2 beaten eggs; ½ sliced yellow onion; 2.5 cm minced ginger; ½ cup sliced canned bamboo shoots; 1 cup napa cabbage in 2.5 cm pieces.[1]
Have prepared pancakes and extra hoisin ready if serving wraps.[2]
How to Stir-Fry and Wrap Moo Shu Chicken
- Prepare mushrooms and chicken. Soak wood ear in warm water about 15 minutes until tender; drain, trim and slice. Slice chicken thinly across grain. Add wine, salt and pepper, then starch, then sesame oil. Chill 10–15 minutes; mix sauce separately.[1]
- Sear chicken. Use 1 tbsp oil over medium-high heat. Separate strips; sear about 2 minutes and remove for later finishing.[1]
- Cook eggs. Add 1 tbsp oil and eggs; let set about 30 seconds, then scramble until firm. Remove.[1][7]
- Cook vegetables. In remaining oil, fry onion 1 minute. Add ginger, then mushrooms, shoots and cabbage; cook 2 minutes.[1]
- Finish cooking. Return chicken, egg and sauce; coat evenly. Cook until chicken reaches 165°F/74°C in the centre.[1][5]
- Wrap and serve. Warm prepared pancakes. Spread a pancake lightly with hoisin, add a modest spoonful of filling, fold the bottom inward and roll the sides around it. Keep the remaining pancakes covered so they stay soft.[2]
Use a clean serving plate and utensils. Avoid filling wrappers with pooled cooking liquid: the vegetables should retain some bite.[2][5]
FAQs About Moo Shu Chicken
Can I use another sauce?
Substitute 1 tbsp oyster sauce for sweet flour sauce in cooking; serve hoisin alongside the pancakes.[1]
What if I cannot find wood ear mushrooms?
They are optional in some versions. Use fresh cooking mushrooms instead, accepting a softer texture and a different result.[3]
Can I serve it without pancakes?
Yes. Serve the filling with steamed rice.[3]
How should I store leftovers?
Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or colder for 3–4 days; reheat to 165°F/74°C. Store wrappers separately.[6]
Sumber
[1] Maggie Zhu. Moo Shu Chicken
[2] Bill Leung. Moo Shu Chicken with Mandarin Pancakes
[3] ChihYu Smith. Moo Shu Chicken
[4] Hong Kong Centre for Food Safety. Soaking Mushrooms and Food Safety
[5] Centers for Disease Control and Prevention. Chicken and Food Poisoning
[6] U.S. Department of Agriculture. How Do I Handle Leftovers Safely?
[7] U.S. Food and Drug Administration. What You Need to Know About Egg Safety