Tuesday, May 4, 2021

MOO SHU CHICKEN

 


MARINADE INGREDIENTS:

1/2 cup hoisin sauce

1/4 cup rice vinegar

2 tablespoons oyster sauce

2 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

6 cloves garlic, minced


MOO SHU INGREDIENTS:

1 pound boneless, skinless chicken breast- sliced into very thin strips

marinade 

3 tablespoons sesame oil

2 large eggs, whisked

2 cups chopped cabbage

8 ounces mushrooms, stemmed and thinly-sliced

4 scallions, thinly sliced (green parts only)

 Serve over rice or quinoa


Directions:

TO MAKE THE MARINADE:

Whisk all ingredients together in a medium mixing bowl until combined.  Separate the marinade into two portions — one to marinate the meat, and one to serve as the cooking sauce.

TO MAKE THE MOO SHU Chicken:

Add the thinly-sliced  chicken to half of the marinade, and toss until the meat is evenly coated in the marinade. I marinated for about half hour.  

While the meat is marinating, heat 2 teaspoons oil in a large sauté pan or wok over medium heat.  Add the whisked eggs, and let them sit and until they are cooked and form a large omelet.  Transfer the eggs to a separate cutting board, and set aside.   Chop the omelet into small, thin pieces.

Return the pan to the stove, and increase heat to high heat.  Add 1 more tablespoon of oil, and then use tongs to lift the meat out of the marinade and move to the pan, discarding the marinade.  Sauté the chicken, breaking it up and stirring it with tongs, until it is cooked and tender, about 3-4 minutes.  Then place the chicken to a separate plate, and set aside.

Add the remaining oil to the pan, along with the cabbage, mushrooms, and half of the scallions.  Sauté for 2-3 minutes, or until the cabbage begins to wilt and softens.

Add in the reserved marinade for the sauce, and toss to combine.  Cook for an additional 2 minutes.  Stir in the cooked chicken and chopped eggs, and toss until combined.  Taste, and season with extra salt and pepper (and/or hoisin or soy sauce) as needed.  Sprinkle with the remaining green onions.

When we lived on the Island I use to drive to Patchogue to a Chinese place we loved. It was up island from Sag Harbor but it was worth the drive.

There isn't any decent Chinese food around here. This recipe is very good and I'll add to one of our favorites.




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