Mu Shu Chicken Recipe

Mu Shu Chicken Recipe

Ingredients:

3 tbsps of wood ear mushrooms
20 pcs buds of a tiger lily
3/4 lb chicken breasts; skinned, deboned

For the Marinade:
20 pancakes (Mandarin style); warmed
1 tbsp sesame oil
1 tsp of salt
3 green onions
1 c cabbage (green); shredded
4 large chicken eggs; beaten
1 tbsp of soya sauce
1/2 tsp of sugar
6 tbsps of corn oil
1 tbsp of water
1 tsp of cornstarch

Instructions:

Chicken should be frozen in pcs then thaw them out til half frozen. Shred the meat finely.

To soften buds, soak these in lukewarm water for about half an hour. Remove hard end of each bud. Halve remaining bud part. Wash tree ears then slice into pieces. Throw out the liquid that the mushrooms were soaked in.

Combine all the ingredients listed for marinade then put in chicken pcs. Marinate all the pieces well.

Heat wok in medium flame. Pour in 3 tbsps of oil and throw in eggs. Fry by pushing eggs to and fro in wok. Remove eggs and set aside.

Heat wok again then pour in corn oil Put in chicken then stir-fry. Pour in buds, green onions, cabbage plus tree ears. Add salt and stir-fry continuously until cabbage is limp (3 mins).

Put eggs in then stir. Pour in sesame oil.

Warm the pancakes in your microwave if necessary. Serve these together with your dish.

>> Mu Shu Chicken Recipe