What is Moo Shu Chicken and where does it come from?

Moo Shu Chicken is a traditional Chinese dish originally from northern China, particularly the Beijing region. It features shredded chicken stir-fried with scrambled eggs, cabbage, mushrooms, and often hoisin sauce, served with thin Mandarin-style pancakes for wrapping. The dish is known for its savory, slightly sweet flavor and the interactive way it’s eaten by wrapping the filling in pancakes, similar to a taco. Moo Shu Chicken became popular in American Chinese cuisine but remains a staple classic in Chinese cooking.

How do you make authentic Moo Shu Chicken at home?

To make authentic Moo Shu Chicken, start by thinly slicing chicken breast and marinating it with soy sauce and Shaoxing wine. Stir-fry the chicken quickly with scrambled eggs, shredded cabbage, sliced shiitake mushrooms, and wood ear fungus for texture. Use hoisin sauce to add a sweet-savory flavor. Serve the cooked filling with warm Mandarin pancakes and sliced scallions. The key is quick, high-heat stir-frying to keep vegetables crisp and the chicken tender.

Can Moo Shu Chicken be made gluten free?

Yes, Moo Shu Chicken can be made gluten free by substituting traditional soy sauce with tamari or a gluten-free soy sauce alternative. Use gluten-free hoisin sauce or make a homemade version using gluten-free soy sauce, honey, and rice vinegar. Also, replace the standard wheat pancakes with gluten-free wraps or lettuce leaves for wrapping. These swaps keep the dish safe for gluten-sensitive individuals without compromising the flavor balance.

What are common side dishes to serve with Moo Shu Chicken?

Popular side dishes to enjoy with Moo Shu Chicken include steamed white or brown rice, hot and sour soup, and simple stir-fried vegetables like bok choy or broccoli. Egg drop soup or Chinese-style cucumber salad also pairs well, balancing the warm, savory flavors of the main dish. These sides complement the texture and taste of Moo Shu Chicken while adding nutritional variety.

How do I store and reheat leftover Moo Shu Chicken?

Store leftover Moo Shu Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to warm the filling gently, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make vegetables soggy. Keep the pancakes separate and warm them wrapped in foil in a low oven or microwave just before serving for the best texture.

Moo Shu Chicken Recipe With Homemade Pancakes And Stir Fry

Name: Moo Shu Chicken
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: – 8 oz. chicken breast, sliced thin; – 1 tablespoon water; – 1 teaspoon soy sauce; – 1 teaspoon oil; – ½ teaspoon sugar; – 1/8 teaspoon white pepper; – 3 tablespoons oil, divided; – 2 large eggs, beaten; – 2 tablespoons hot water; – 1 tablespoon hoisin sauce (plus extra for spreading on pancakes); – 1 tablespoon oyster sauce; – 1 teaspoon light soy sauce; – ½ teaspoon sesame oil; – 2 cloves garlic, minced; – 3 cups shredded cabbage; – 5 shiitake mushrooms, soaked and sliced (about ½ cup); – 1 tablespoon wood ear mushrooms, soaked and chopped (about ½ cup); – ½ cup bamboo shoots, soaked and julienned; – ¼ cup lily flowers, soaked with ends removed; – 1 tablespoon Shaoxing wine; – 2 scallions, sliced into 2-inch pieces

Description

🐔 Experience the delightful combination of tender chicken and flavorful vegetables in this classic Moo Shu Chicken recipe with homemade pancakes.
🥞 This meal offers a hands-on cooking experience with easy-to-make pancakes that perfectly complement the savory stir-fry filling.

Ingredients

– 8 oz. chicken breast, sliced thin

– 1 tablespoon water

– 1 teaspoon soy sauce

– 1 teaspoon oil

– ½ teaspoon sugar

– 1/8 teaspoon white pepper

– 3 tablespoons oil, divided

– 2 large eggs, beaten

– 2 tablespoons hot water

– 1 tablespoon hoisin sauce (plus extra for spreading on pancakes)

– 1 tablespoon oyster sauce

– 1 teaspoon light soy sauce

– ½ teaspoon sesame oil

– 2 cloves garlic, minced

– 3 cups shredded cabbage

– 5 shiitake mushrooms, soaked and sliced (about ½ cup)

– 1 tablespoon wood ear mushrooms, soaked and chopped (about ½ cup)

– ½ cup bamboo shoots, soaked and julienned

– ¼ cup lily flowers, soaked with ends removed

– 1 tablespoon Shaoxing wine

– 2 scallions, sliced into 2-inch pieces

Instructions

1-First Step: Prepare all ingredients by thinly slicing the chicken breast as noted, shredding the cabbage, slicing mushrooms, and soaking any dried veggies like bamboo shoots and lily flowers beforehand to ensure they’re ready.

2-Second Step: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat and sear the marinated chicken until it’s about 80% cooked, then remove it from the pan.

3-Third Step: In the same pan, add the remaining oil and stir-fry the garlic for a few seconds until fragrant, then add the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers, cooking for 1 minute.

4-Fourth Step: Pour in 1 tablespoon of Shaoxing wine and stir-fry for 20 seconds to enhance the flavors.

5-Fifth Step: Return the chicken and egg strips to the wok, pour in the sauce mixture, and cook everything together until no liquid remains, making sure it’s not soupy by using a hot pan.

6-Sixth Step: Toss in the sliced scallions and stir briefly to mix. For similar chicken dishes, you might enjoy this stuffed chicken recipe from our site.

7-Final Step: Serve the warm filling with pancakes that you’ve prepared ahead and steamed to refresh, spreading extra hoisin sauce on them for that perfect wrap.

Notes

🥢 Soak dried ingredients like mushrooms and lily flowers well beforehand for best texture and flavor.
🔥 Use a hot pan and stir-fry quickly to avoid a watery or soupy filling.
🥞 Prepare pancakes ahead of time and steam before serving to refresh and soften them.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Main Dish
Method: Marinating, Stir-frying, Omelet making
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8 g
Sodium: 750 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 190 mg

Keywords: Moo Shu Chicken, Homemade Pancakes, Easy Stir Fry, Chinese Chicken Recipe