Moo Shu Chicken

🛒 Ingredients

• Chicken Breast, shredded 100 g · 165 kcal
• Soy Sauce 12 g · 6 kcal
• Shaoxing Wine 8 g · 8 kcal
• Cornstarch 1 g · 5 kcal
• Sesame Oil 2 g · 20 kcal
• Eggs, scrambled 25 g · 39 kcal
• Green Cabbage, shredded 50 g · 13 kcal
• Carrots, julienned 13 g · 5 kcal
• Rehydrated Wood Ear Mushrooms, sliced 25 g · 6 kcal
• Green Onions, sliced 8 g · 2 kcal
• Garlic, minced 4 g · 6 kcal
• Ginger, minced 3 g · 2 kcal
• Hoisin Sauce 15 g · 35 kcal
• Vegetable Oil 3 g · 30 kcal
• Mandarin Pancakes 75 g · 188 kcal

👨‍🍳 Instructions

1. Marinate the shredded chicken with half of the soy sauce, Shaoxing wine, cornstarch, and sesame oil for 15 minutes.
2. Prepare the sauce by mixing hoisin sauce, remaining soy sauce, Shaoxing wine, sesame oil, and a pinch of sugar.
3. Heat vegetable oil in a wok over high heat, scramble the eggs, remove, then stir-fry the marinated chicken until cooked through.
4. Add garlic, ginger, shredded cabbage, carrots, and wood ear mushrooms to the wok and stir-fry until tender-crisp.
5. Return the chicken and scrambled eggs to the wok, pour in the prepared sauce, and toss everything to combine well.
6. Stir in sliced green onions, reserving some for garnish, and cook for another minute.
7. Serve the Moo Shu Chicken hot with steamed Mandarin pancakes, allowing guests to fill their own pancakes with the mixture and an extra drizzle of hoisin sauce.