Mu Shu Chicken
Ingredients
- 0.8 lb boned and skinned chicken breast
- 20 each tiger lily buds
- 3 tbsp tree ears
- 1 tsp cornstarch
- 1 tbsp water
- 0.5 tsp sugar
- 1 tbsp soy sauce
- 6 tbsp corn oil
- 4 each extra large eggs, well beaten
- 3 each scallions, shredded
- 1 cup shredded green cabbage
- 1 tsp salt
- 1 tbsp oriental sesame oil
- 20 each Mandarin Pancakes, warmed
- 1 each . Freeze the chicken in separate pieces. Thaw until semifrozen, then shred
- 2 each . Soak the tiger lily buds and tree ears separately in warm water in bowls
Instructions
- 1
for 30 minutes.
- 2
Cut off and discard the hard ends of the lily buds, then cut the buds in half.
- 3
Clean and wash the tree ears and cut them into small pieces.
- 4
Discard soaking liquid.
- 5
Place the shredded ingredients in separate mounds on a large platter near the stove. 3.
- 6
In a medium bowl mix the marinade ingredients and add the chicken.
- 7
Mix well and also place near the stove. 4.
- 8
Heat a wok over medium heat until hot, then add 3 tablespoons of corn oil and the eggs.
- 9
With a spatula, slowly push the eggs back and forth in the wok; as the eggs cook and coagulate, break them up into large pieces; they should be dry.
- 10
Transfer the cooked eggs to a bowl. 5.
- 11
Reheat the wok and add the remaining corn oil.
- 12
Add the chicken and stir fry until it changes color.
- 13
As you stir, use the spatula to separate the shredded chicken.
- 14
Add the shredded tree ears, lily buds, scallions and cabbage, blend well, then add the salt.
- 15
Continue to stir fry until the cabbage wilts, about 2 to 3 minutes. 6.
- 16
Return the eggs to the wok and stir until well blended, breaking up the eggs into smaller pieres.
- 17
Mix in the sesame oil, turn off the heat and transfer the mixture to a serving platter.
- 18
Serve hot with mandarin pancakes.