Moo Shu Chicken with Mandarin Pancakes and Fresh Vegetables (Print version)

Tender moo shu chicken, crisp vegetables, egg ribbons, and warm Mandarin pancakes for a lively build-your-own dinner.

# Ingredients:

For the Mandarin pancakes

01 - 2 cups (250 g) all-purpose flour, plus more for rolling
02 - 3/4 cup (180 ml) boiling water
03 - 1 tablespoon neutral oil
04 - 2 teaspoons toasted sesame oil, for brushing

For the chicken

05 - 12 oz (340 g) boneless skinless chicken breast, sliced into thin strips
06 - 1 tablespoon light soy sauce
07 - 1 tablespoon Shaoxing wine or dry sherry
08 - 2 teaspoons cornstarch
09 - 1 teaspoon toasted sesame oil
10 - 1/8 teaspoon ground white pepper

For the stir-fry

11 - 3 tablespoons neutral oil, divided
12 - 2 large eggs, beaten
13 - 3 tablespoons hoisin sauce, plus more for serving
14 - 1 tablespoon oyster sauce
15 - 1 tablespoon light soy sauce
16 - 1 tablespoon water
17 - 2 cloves garlic, minced
18 - 1 tablespoon fresh ginger, minced
19 - 4 cups (280 g) shredded napa cabbage
20 - 1 cup (75 g) sliced shiitake mushrooms
21 - 1 medium carrot, julienned
22 - 1/2 cup (75 g) bamboo shoots, julienned
23 - 3 scallions, sliced
24 - 1/4 cup fresh cilantro leaves, optional

# Instructions:

01 - Place the flour in a bowl and stir in the boiling water with chopsticks or a fork until shaggy. When cool enough to handle, knead with the neutral oil for 5 minutes until smooth. Cover and rest for 30 minutes.
02 - Divide the dough into 12 pieces. Flatten each piece, brush 6 pieces lightly with sesame oil, top with the remaining 6 pieces, and roll each pair into a thin 6-inch round. Cook in a dry skillet over medium heat for 30-45 seconds per side, then peel each pair apart while warm. Keep covered.
03 - Toss the chicken with soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Let it stand for 15 minutes while you slice the vegetables and mix the sauce.
04 - Stir together the hoisin sauce, oyster sauce, soy sauce, and water in a small bowl. Set it near the stove.
05 - Heat 1 tablespoon oil in a wok or large skillet. Add the beaten eggs and cook into a thin sheet, then transfer to a cutting board and slice into ribbons.
06 - Add 1 tablespoon oil to the hot wok. Sear the chicken for 2-3 minutes until mostly cooked, then transfer it to a plate.
07 - Add the remaining 1 tablespoon oil. Stir-fry garlic and ginger for 20 seconds, then add cabbage, mushrooms, carrot, and bamboo shoots. Cook over high heat for 2-3 minutes until the cabbage wilts but still has bite.
08 - Return the chicken and egg ribbons to the wok. Add the sauce and scallions, then toss until glossy and the chicken reaches 165 F. Serve hot with warm pancakes, extra hoisin, and cilantro if using.

# Good to know:

01 - Makes about 12 thin Mandarin pancakes and enough filling for 4 servings.
02 - Slice everything before cooking because the stir-fry moves quickly.
03 - Use a wide skillet if you do not have a wok.

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