This article will provide you with a brief description of Moo Shu Chicken, along with a recipe for cooking this delicious dish at home.
Chinese restaurant dishes such as Moo Shu Chicken have been popular in the west for years. In Chinese cuisine, thin pork slices are either fried or stir-fried and then served with a colorful array of Chinese vegetables. Adding some scrambled egg and a flavorful sauce to the dish makes the meal complete.
What is Moo Shu Chicken?
Moo Shu Chicken is a traditional Chinese restaurant classic-style dinner that tastes better than takeout! Usually, just ten minutes are required to prepare this dish, which contains chicken, vegetables, and sauce. Unfortunately, Chinese restaurant versions are not as delicious as moo shu chicken, a combination of authentic Chinese food and American Chinese cuisine. Juicy chicken is cooked quickly with napa cabbage, bamboo shoots, and wood ear mushrooms in a savory and slightly sweet sauce. The meal is healthy and delicious when served with moo shu wrappers or steamed rice.
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Origin of Moo Shu Chicken
It is unclear where or how the name of this popular north Chinese dish originated. “Mu shu” is traditionally thought to refer to flower blossoms, such as cassia or olive.
In traditional Chinese cooking, Moo Shu Chicken is served with Peking pancakes brushed with hoisin sauce. Following the forest theme, the pancakes are meant to represent the earth. When you order these at a restaurant, they are usually served with green onion brushes, slits on either side of green onion slices used to spread the hoisin sauce. Rolling up the pancake with moo shu filling, then dipping it in hoisin or plum sauce, creates a cigar-like shape.
RECIPE FOR MOO SHU CHICKEN
- To make the chicken marinade, whisk together the ingredients in a bowl (chicken breast, water, cornstarch, oil, sesame oil, white pepper) until well incorporated. Let it sit for 15 minutes.
- Heat 1 tablespoon of oil in a pan, and then add the eggs. Transfer the egg omelet to a cutting board by cutting it into thin strips. Put aside.
- Put 1 tablespoon of hoisin sauce, 1 tablespoon of oyster sauce, 1 teaspoon of light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Combine well, then set aside.
- Add another tablespoon of oil to your wok or large skillet and heat it until almost smoking. Sear each side until about 80% done, then return to the marinade bowl. Place aside.
- Heat the wok on high and add a tablespoon of oil.
- Stir in the garlic, followed by the shredded napa cabbage, the rehydrated dried shiitake mushrooms, the wood ear mushrooms, and bamboo shoots.
- After 1 minute, give everything a good stir. Add the Shaoxing wine and stir-fry for 20 more seconds.
- To this mixture, add the cooked chicken, egg strips, and sauce mixture.
- The pan must be hot enough so that some liquid does not remain at the bottom. Moo shu chicken with soup is not what anybody wants!
- It serves with additional hoisin sauce and scallions!
Best Ingrdients for Moo Shu Chicken
Kikkoman has become the world’s largest maker of naturally brewed soy sauce since its founding in the early 17th century. It is made from fermented soybean paste and many other ingredients.
There are a lot of different ways to use this sauce, as it has a rich, malty, meaty, sweet taste. The taste is complemented with a touch of sweetness and acidity. Throughout, the consistency is smooth. While vinegar and sugar are the key ingredients, chilies and garlic can also be tasted in them.
Its versatile properties make it the perfect sauce for marinating, stir-frying and dipping. Additionally, it is an excellent accompaniment to Moo Shu Chicken. Because the sauce has a smooth texture, it is much better. A favorite dip for lovers of Chinese food, Kikkoman Hoisin Sauce is the star ingredient in Moo Shu Pork. This sauce has a “smokey,” “malty” texture that definitely makes a strong case for its top position.
Any vegetable will taste good after just a few stirs with this Kikkoman Hoisin Sauce when you’re short on time. No preservatives are used in making this sauce. There is little sodium in the sauce, and it is reasonably priced.
Shaoxing is a type of rice wine from China. In Chinese, it’s called 绍兴黄酒 or Shaoxing Huang jiu, which means Shaoxing yellow wine. This refers to Shaoxing, which is a city in the Zhejiang province that is known for rice wine.
Every Chinese restaurant uses Shaoxing wine in almost every savory dish as it lends a distinct flavor and fragrance to dishes.
Huangjiu, or traditional Chinese wines, fermented from rice, is one of the most famous varieties.
In Chinese cuisine, it is widely used both as a beverage and as a cooking wine.
There will be a combination of sweet and salty tastes in the sauce, but with an earthy undertone. These factors are all influenced by the oyster quality. A low-quality oyster will give you low-quality flavors, and vice versa. With a deep savory flavor and a dash of sweetness, Lee Kum Kee is a favorite among oyster sauce fans. It doesn’t matter if it’s fried rice or chicken wings, a few drops of the sauce will make it taste like authentic Chinese take-out.
I hope my knowledge about Moo Shu Chicken is useful to you. Enjoy this delicious recipe in the comfort of your own home.