Sophie Bennett
Mu Shu Chicken is a Chinese dish that is easy to make and packed with flavour. It is a popular takeout option and can be made in just 20 minutes. The dish is served with mandarin pancakes, flour tortillas, or rice, and is filled with scrambled eggs, chicken, cabbage, mushrooms, and a sauce made from hoisin, soy sauce, and sesame oil. The black shiitake and wood ear mushrooms in Mu Shu Chicken are often rehydrated and reconstituted before being added to the dish.
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What You'll Learn
Mandarin pancakes are a traditional side dish
Mu Shu chicken is a Chinese dish that is packed with flavour and is easy to make. The name comes from the Chinese characters for wood ear mushrooms and whiskers. The dish is typically served with mandarin pancakes, a traditional side that complements the flavours of the chicken.
Mandarin pancakes are a type of flatbread that is commonly eaten in China and Taiwan. They are usually made with flour and water and are cooked on a griddle or in a pan. The pancakes are thin and soft, with a slightly chewy texture. They are often served alongside dishes like Mu Shu chicken, providing a tasty and textural contrast to the savoury and sweet flavours of the dish.
The process of making mandarin pancakes is simple but requires some preparation. The dough is typically made with a combination of flour and water, sometimes with the addition of oil or other liquids. The dough is then rolled out into thin sheets and cut into circles, which are cooked on a griddle or in a pan. The pancakes can be made ahead of time and steamed just before serving to reheat them.
Mandarin pancakes are an essential part of the Mu Shu chicken dish, providing a vessel for the chicken and vegetables. The pancakes can be made at home or purchased from specialty stores. When served with Mu Shu chicken, the dish becomes a fun and interactive meal, allowing diners to assemble their own wraps. This makes it a popular choice for family meals and casual gatherings.
In addition to mandarin pancakes, Mu Shu chicken can also be served with flour tortillas, rice, or lettuce cups. These alternatives offer convenience and a similar taste experience. However, mandarin pancakes remain the traditional and preferred choice for those seeking an authentic dining experience.
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Wood ear mushrooms are used in Mu Shu Chicken
Wood ear mushrooms, also known as black fungus or cloud ear fungus, are a type of edible mushroom used in Mu Shu Chicken. They are commonly used in Chinese cuisine and are known for their unique texture and flavour.
The name "wood ear" comes from the mushroom's ear-like shape and its tendency to grow on wood, especially on dead trees. These mushrooms are black or dark brown, small to medium in size, and have a chewy, crunchy texture. While they have a mild flavour, they are valued for their ability to absorb the flavours of other ingredients and enhance the taste and texture of dishes.
In Mu Shu Chicken, wood ear mushrooms are used alongside other ingredients such as chicken, eggs, cabbage, bamboo shoots, lily flowers, and shiitake mushrooms. The dish is typically served with mandarin pancakes, flour tortillas, or rice. It is a popular Chinese dish that is well-loved for its bold, sweet, and savoury flavours, as well as its colourful and vibrant appearance.
Wood ear mushrooms are available in dried form and need to be reconstituted before use. This is done by soaking them in room temperature water for about 30 to 40 minutes until they puff up and return to their original texture. This preparation method is important as it ensures the mushrooms are ready to absorb the flavours of the dish while also contributing their distinctive texture.
The inclusion of wood ear mushrooms in Mu Shu Chicken adds a subtle crunch and a slightly woody texture, enhancing the overall sensory experience of the dish. While they are not mandatory, they are considered a traditional ingredient and are used in more authentic recipes.
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The dish is a Chinese-American hybrid
Mu Shu chicken is a Chinese-American hybrid dish that is easy to make and packed with flavour. It is a quick recipe that can be made in just 20 minutes. The dish is believed to have originated in Taiwan, where it is known as "run bing" or "chun quan pi", and is typically made with thinly sliced pork, shredded vegetables, and shiitake mushrooms wrapped in soft and thin wraps. The flavours are sweet and savoury, and it is often made during spring festivals.
The American version of the dish is similar but has some variations. For example, in the American version, the chicken is typically marinated before being cooked, and flour tortillas are often used as a substitute for the traditional mandarin pancakes. Additionally, the American version may include bamboo shoots and lily flowers, and it is commonly served with hoisin sauce.
The name "Mu Shu" comes from the Chinese characters "Moo Shu" or "Mu Shu", which refer to wood ear mushrooms. "Moo" or "Mu" means wood, while "Shu" means whiskers, referring to the shape of the mushrooms. The dish is typically made with a variety of vegetables, including cabbage, shiitake mushrooms, and bamboo shoots. It is also common to add eggs to the dish, as the light yellow and white colour of scrambled eggs resembles Osmanthus blossoms.
Mu Shu chicken is a popular dish in Chinese restaurants and is often enjoyed as a takeout option. It is a budget-friendly and family-friendly meal that can be customised to suit various dietary preferences, such as gluten-free, paleo, and vegetarian options. The dish is also versatile, as it can be served with rice, tortillas, or mandarin pancakes, making it a convenient and delicious option for those seeking the comfort of Chinese takeout at home.
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It can be made gluten-free and paleo
Mu Shu chicken is a Chinese/Taiwanese/American-Chinese dish that can be made gluten-free and paleo. The dish is a stir-fry featuring thin strips of chicken, crisp-tender shredded vegetables, and fluffy scrambled eggs. The traditional version of the dish is served with mandarin pancakes and hoisin sauce. However, to make the dish gluten-free and paleo-friendly, some modifications can be made.
For the gluten-free version, you can substitute plain flour tortillas for the mandarin pancakes, or use Crepini keto egg wraps as a wrapper option. Additionally, to make the dish gluten-free, use arrowroot powder instead of cornstarch, and tamari instead of soy sauce. You can also make your own gluten-free hoisin sauce or use a store-bought option.
To make Mu Shu chicken paleo-friendly, you can serve the stir-fry with lettuce wraps or grain-free tortillas, such as Siete Cassava and Coconut flour tortillas. You can also use cauliflower rice as a wrapper option. For a paleo-friendly hoisin sauce, you can make your own using paleo-friendly ingredients or use a store-bought paleo option.
When preparing the dish, it is important to note that some ingredients, such as dried wood ear mushrooms and shiitake mushrooms, need to be reconstituted before cooking. The wood ear mushrooms should be soaked in room temperature water for 30-40 minutes, while the shiitake mushrooms can be reconstituted with hot water for about an hour.
By making these simple substitutions and modifications, you can enjoy a delicious and healthy gluten-free and paleo-friendly version of Mu Shu chicken.
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It's a quick and easy recipe to make at home
Mu Shu chicken is a quick and easy recipe to make at home. It is a Chinese dish that can be prepared in just 20 minutes. The dish is packed with flavour and is a great budget-friendly alternative to takeout.
To make Mu Shu chicken, you will need to prepare a simple marinade. Toss half of it with thinly sliced chicken and set the other half of the marinade aside to be used in cooking. While the chicken is marinating, cook your eggs in a skillet. You can scramble or fry the eggs, depending on your preference. Next, saute the marinated chicken. Then, add the vegetables to the skillet. The traditional Mu Shu vegetables are cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. However, you can also use pre-packaged coleslaw and sliced mushrooms to save time.
Once the vegetables are tender, add in the reserved marinade for the sauce. Toss to combine and cook for a few minutes. Then, stir in the cooked chicken and eggs. Season with salt and pepper, and additional sauces like hoisin or soy sauce, as needed. Serve immediately with flour tortillas, lettuce cups, rice, or quinoa. You can also make mandarin pancakes to go with the Mu Shu chicken. For a gluten-free option, use arrowroot powder instead of cornstarch and tamari instead of soy sauce.
Mu Shu chicken is a delicious and easy dish to make at home. With simple ingredients and a short preparation time, it is a great option for a quick and tasty weeknight meal.
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Frequently asked questions
The black stuff in Mu Shu chicken is wood ear mushrooms, also known as black fungus.
Yes, recipes for Mu Shu chicken also use shiitake mushrooms.
Yes, you can substitute wood ear mushrooms with another type of mushroom.
The name Mu Shu comes from the Chinese "木須肉" ("mù xū ròu"), which refers to the blossom of the osmanthus tree, reminiscent of the dish's yellow colour from the egg.
