Delicious Moo Shu Chicken（木须鸡）

Moo Shu Chicken is a dish made primarily with chicken breast, wood ear fungus, and seasoned with cooking oil, salt, and ginger. Chicken breast has very low fat content, is rich in protein, and is highly nutritious. Wood ear fungus has a soft texture, tender mouthfeel, and delicious taste with a unique flavor. The combination of these two ingredients creates an irresistible culinary delight.

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POSTED:01/07/2024

Level:Easy

Yield:1-2 servings

Total:25 min

(includes chilling time)

Active:5 min

Many people enjoy eating Moo Shu Chicken, but it's important to pay attention to some cooking tips. Once you learn these techniques, you'll be able to handle it easily! Let's learn together!

1.What is moo shu chicken?

Moo Shu Chicken or Pork originated from Shandong Province in northern China. It is one of the four major Chinese cuisines, known for its long history and widespread influence. Renowned for its savory, crispy, tender texture and unique flavor, Moo Shu Chicken is celebrated both domestically and internationally. It combines the flavors of protein-rich meat and assorted vegetables, offering a delicious and nutritious culinary experience.

2.Do wood ear mushrooms in Moo Shu Chicken need to be blanched?

In the process of making Moo Shu Chicken, handling wood ear mushrooms is an important step. Many recipes emphasize soaking the wood ear mushrooms in cold water beforehand and then blanching them after soaking. Blanching is done to remove any hidden dirt and peculiar flavors from the mushrooms, while also preserving their texture and nutritional value through brief exposure to high heat. Blanching typically takes about one to two minutes, depending on how long the mushrooms have been soaked and personal preference for texture.

3.How to Scramble the Eggs of Mushu Chicken with Flocculants?

①First, the eggs need to be thoroughly beaten to create small, fluffy flakes when stir-fried. Use chopsticks or a whisk to beat the eggs evenly until the mixture becomes frothy and smooth. This frothy egg mixture is easier to cook into delicate flakes during stir-frying.

②Additionally, controlling the oil temperature is crucial when stir-frying the eggs. The oil temperature should not be too high to prevent the eggs from quickly solidifying into large clumps, which can affect the formation of fluffy flakes. Maintaining the oil at an appropriate temperature allows the eggs to slowly coagulate, making it easier to control their texture and achieve the desired fluffy flakes.

4.How to store Moo Shu Chicken?

If you have leftover Moo Shu Chicken, it's best to store it in a high-quality, airtight container in the refrigerator. To maintain its flavor, it's recommended to consume it as soon as possible. When storing leftovers, pack them while the food is still warm and immediately place them in the refrigerator. This minimizes the opportunity for harmful bacteria to grow, ensuring the longest and safest shelf life for the leftovers.

With these tips at hand, I believe everyone can quickly make an authentic Moo Shu Chicken. You can also customize the recipe according to your own taste preferences by adjusting the additional ingredients. Now, let's get started together!

INGREDIENTS

MAIN INGREDIENTS

1 chicken breast

ACCESSORIES

2 eggs
10g black fungus (wood ear mushrooms)
10g dried daylily buds
Half a cucumber
Half a carrot

SEASONINGS

3 tablespoons soy sauce
3 tablespoons cornstarch
1 tablespoon sesame oil
1/2 tablespoon sugar
1 teaspoon salt
30g oil
1 tablespoon oyster sauce
1 tablespoon water
1/4 teaspoon white pepper powder

DIRECTIONS

STEP 1

Prepare the above ingredients by washing them thoroughly.

Tip:

If using fresh daylily buds, be sure to blanch them first, then soak them in cold water for at least 2 hours, changing the water several times during soaking. Otherwise, they can be toxic. It's safer to use dried daylily buds.

STEP 2

Slice the cucumber and carrot diagonally into thin diamond-shaped slices. Set aside for later use.

STEP 3

Soak the black fungus (wood ear mushrooms) and dried daylily buds in cold water until they are rehydrated. Then blanch them in boiling water briefly, drain, and arrange them on a plate for later use.

STEP 4

Slice the chicken breast thinly. Marinate it briefly with seasoning (a pinch of salt, 2 tablespoons of soy sauce, 2 tablespoons of cornstarch, and 1 tablespoon of sesame oil), mix well with the chicken slices.

STEP 5

First, scramble the eggs. Heat a pan with oil, pour in the beaten eggs, cook until set, then break them up into pieces. Remove and set aside for later use.

STEP 6

Next, stir-fry the sliced chicken. Heat oil in a pan until hot, then quickly stir-fry the chicken slices until they change color. Remove from the pan and set aside for later use.

Tip:

Marinate the meat beforehand for better flavor. Stir-fry over high heat for a tender texture. Avoid overcooking the meat; it should turn white and be cooked just enough for a tender texture.

STEP 7

After removing the stir-fried chicken slices, keep the remaining oil in the pan. Add the rehydrated black fungus (wood ear mushrooms) and dried daylily buds, stir-fry briefly. After a moment, add the sliced cucumber and carrot pieces.

STEP 8

Add the stir-fried eggs and chicken slices back into the pan together. Stir-fry them briefly all together, then add the seasonings. Stir-fry until all ingredients are evenly coated and well combined with the flavors.

Tip:

Recommend adding 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of water, 1 tablespoon of cornstarch, 1/2 tablespoon of sugar, and a little white pepper powder. Feel free to adjust the seasonings according to your taste preferences.