Recipe Details

Summary

Name: Mu Shu Chicken

Category: Chinese

3/4 pound boned and skinned chicken breast

20 tiger lily buds

3 tablespoons tree ears

Marinade:

1 teaspoon cornstarch

1 tablespoon water

1/2 teaspoon sugar

1 tablespoon soy sauce

6 tablespoons corn oil

4 extra large eggs, well beaten

3 scallions, shredded

1 Cup shredded green cabbage

1 teaspoon salt

1 tablespoon oriental sesame oil

20 Mandarin Pancakes, warmed

1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred

fine.

2. Soak the tiger lily buds and tree ears separately in warm water in bowls

for 30 minutes. Cut off and discard the hard ends of the lily buds, then

cut the buds in half. Clean and wash the tree ears and cut them into small

pieces. Discard soaking liquid. Place the shredded ingredients in separate

mounds on a large platter near the stove.

3. In a medium bowl mix the marinade ingredients and add the chicken. Mix

well and also place near the stove.

4. Heat a wok over medium heat until hot, then add 3 tablespoons of corn

oil and the eggs. 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. Transfer the cooked eggs to a bowl.

5. Reheat the wok and add the remaining corn oil. Add the chicken and stir

fry until it changes color. As you stir, use the spatula to separate the

shredded chicken. Add the shredded tree ears, lily buds, scallions and

cabbage, blend well, then add the salt. Continue to stir fry until the

cabbage wilts, about 2 to 3 minutes.

6. Return the eggs to the wok and stir until well blended, breaking up the

eggs into smaller pieres. Mix in the sesame oil, turn off the heat and

transfer the mixture to a serving platter. Serve hot with mandarin pancakes.