Moo Shu Chicken with Pancakes and Plum Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
Preparation and cook time above is the total for all three recipes.
Moo Shu and Pancakes adapted from The Chinese Kitchen
ingredients:
Moo Shu Chicken
  • ⅔ cup (1 oz) (30 gm) dried mix of wild mushrooms
  • ½ lb (450 gm) boneless, skinless chicken breasts or thighs, thinly cut
  • ¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
  • 3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
  • 1 carrot, peeled and shredded
  • 3 large eggs
  • 1 teaspoon (5 ml) (6 gm) salt
  • 4 tablespoons (60 ml) vegetable oil
  • 2 scallions
  • 1 tablespoon (15 ml) light soy sauce
  • 2 teaspoons (10 ml) rice wine
  • A few drops sesame oil
  • 12 thin pancakes to serve (recipe below)
  • Plum sauce (recipe below)
Mandarin Pancakes *
  • 4 cups (960 ml) (560 gm) (19¾ oz) all purpose flour
  • About 1½ cup (300ml) (10 fl oz) boiling water
  • 1 teaspoon (5 ml) vegetable oil
  • sesame oil
  • Dry flour for dusting
Plum Sauce **
  • 1¾ to 2 lbs pounds plums
  • 1 to 2 tablespoons honey
  • 1 to 2 tablespoons light brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons minced shallot or red onion
  • 2 tablespoons water
  • 1 tablespoon minced garlic
  • ½ teaspoon red chili paste, or more if you like it spicy hot
  • 2 tablespoons soy sauce
  • 1 whole star anise (optional)
directions:
Make the Moo Shu Chicken
  1. Soak the dried wild mushrooms in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
  2. Thinly cut the chicken breasts or thighs, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
  3. Lightly beat the eggs with a pinch of salt.
  4. Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
  5. Heat the remaining oil. Stir-fry the shredded/thinly sliced chicken for about 1 minute or until the color changes. Add the wild mushrooms, bamboo shoots, Chinese cabbage, shredded carrots and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
  6. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers. (See Final Preparation and Serving section below for more complete details.)
Make the Mandarin Pancakes
  1. Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.
  2. Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth.
  3. Divide the dough into an even number of small pieces, rolling each into a ball. Working with two balls of dough at a time, dip the bottom of one ball lightly into sesame oil and press it onto the top of the second ball. Press the double layer flat, then, on a lightly floured surface, roll the doubled pancake layers into 6 to 8 inch circles. In a dry pan, cook on each side until dry and lightly blistered (but without browning). Separate pancakes after cooking.
  4. Since this recipe makes double the amount needed for Moo Shu chicken, wrap remaining cooked panackes in freezer wrap, then place in a freezer bag and freeze for up to 3 months,
Make the Plum Sauce
  1. Split the plums, pit them, then cut each half vertically down the center. Cut each side of each split half into two or three pieces, or just hold split half together and cut into two or three pieces (the most logical choice lol)
  2. Place the chopped plums, plus all the rest of the ingredients, in a medium saucepan. Bring to a boil, stirring. then reduce the heat and simmer until the plums are soft, stirring occasionally, about 15 -20 minutes. Taste as it cooks, add to it, play with it, until the taste is to your liking. Remove star anise, if using.
  3. Puree the mixture in a blender or food processor. If the sauce is too thin for your liking, cook over low heat with a little cornstarch and water (a slurry) until thickened. Too thick, slowly add water until it reaches your desired consistency. Makes about 4 cups.
Final Preparation and Serving
  1. Each of the three components that comprise the complete Moo Shu dish are served separately, and the diner prepares each serving on his or her own plate. Most restaurants provide four pancakes, a serving of Moo-Shu and a small dish of hoisin sauce as a single serving. To prepare each pancake for eating, the following is the most common process: a small amount of plum sauce is spread onto the pancake, on top of which a spoonful of the stir-fry is placed. In order to prevent (or, realistically, minimize) the filling from spilling out while eating, the bottom of the pancake is folded up, then the pancake is rolled, similarly to a soft taco. Once rolled, the prepared pancake is eaten immediately.
notes:
* You can make the pancakes with Gluten-free flour, if desired. OR, you can wrap the moo shu in your favorite lettuce leaves!
** If you don't want to make the plum sauce, pick up a jar of hoisin sauce. Hoisin sauce is commonly served with moo shu and pancakes and you can find it most supermarkets or Asian markets.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2011/10/14/boo-shu-chicken-i-had-to-its-almost-halloween-with-plum-sauce-and-pancakes/