Moo Shu Chicken
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Okay, so here is another Chinese recipe that I have just stuck into the Thai category.  My daughter often asks for me to cook this for her when she is home.  The secret to getting close to a good Chinese restaurant version of this dish is the marinating of the chicken and mushrooms with cornstarch and sesame oil along with some soy sauce.  And using fresh ginger also makes this a real winning recipe so be sure to add fresh ginger to your shopping list.  I am sure that making your own Moo Shu pancakes is very satisfying but in order to save a lot of time I simply use tortillas that I buy in my local grocery store.  Ingredients: For the chicken and mushroom marinade: 3 ounces soy sauce – low sodium is best or else this dish gets very salty 1 teaspoon sesame oil 2 teaspoons cornstarch 2-3 boneless skinless chicken breast halves, sliced thin into 2 inch strips ½ pound fresh mushrooms, cleaned and sliced 2 cloves fresh garlic, peeled and chopped fine For the stir frying: 2 tablespoons cooking oil 2 cloves fresh garlic, peeled and chopped fine 28 ounces (2 x 14-ounce bags) prepared cole slaw, or 4-6 cups shredded cabbage 2 ounces soy sauce 1 teaspoon sesame oil ½ teaspoon sugar 4 green onions, chopped into ¾ inch sections 2 tablespoons fresh ginger, peeled and chopped into thin strips ¾ inch long 1 tablespoon rice vinegar 2 eggs, scrambled Hoisin sauce as a condiment Tortillas for wrapping Marinate the chicken and mushrooms in 3 ounces of soy sauce along with 1 teaspoon sesame oil, the cornstarch and the 2 cloves of garlic.  You can place all of this in a plastic bag or a bowl and let it marinate overnight or if you are pressed for time just marinate for a couple of hours. Resist the urge to marinate the cabbage with the chicken and/or rest of the soy sauce.  You will get that brown color into the cabbage during the cooking process.  If you marinate the cabbage it will get soggy during cooking – I know because I tried that once!  Instead, we will add the cabbage after cooking the chicken as you will see. Remove the marinated chicken and mushrooms and drain them well.  Heat a wok or large pot on high heat with the 2 tablespoons oil until it is very hot and then sauté the garlic for a moment or two.  Then add the chicken and mushrooms.  Stir fry until the chicken is cooked through but no longer than that, and remove the chicken and mushrooms and set them aside. Prepare the eggs like this:  just pour the beaten eggs into a small frying pan with a little extra oil and let the eggs set.  Flip the whole set egg mixture like a fried egg and cook the other side until the egg mixture is firm.  Then slice the set and firmed egg mixture into strips that are about 1 or 2 inches by ¼ inch. Combine the shredded cabbage with the remaining 2 ounces of soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar plus the green onions, sugar and the fresh ginger all together in the wok.  Keep things moving so that the soy sauce is distributed and does not brown or burn off in the bottom of the wok.  Wait until the cabbage softens a bit, and then you are ready for the next step. It seems like there is very little moisture added here from the soy sauce and rice vinegar that is true.  You need to resist the urge to add more soy sauce because that will make this dish incredibly salty.  Don’t worry...the cabbage releases so much moisture during cooking that we only need the small amounts of soy sauce, sesame oil and rice vinegar that are called for in this recipe. Now add the chicken and mushrooms back in and continue tossing. Add in the egg strips as well.  Heat through and take to the table.  Here is the fun part:  Serve by giving your guests warmed tortillas that they can roll up some Moo Shu inside, along with some hoisin sauce as a condiment.  This dish keeps well and can be served as leftovers.