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Mu Shu Chicken
Mu Shu Chicken
Mu Shu Chicken
Mu Shu Chicken
Mu Shu Chicken
Mu Shu Chicken
Mu Shu Chicken cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Mu Shu Chicken

Ingredients

0 allergens identified

Mu Shu Chicken

For serving

Instructions

Check out original post! 😊

Instructions

1
|
Heat 1 tablespoon vegetable oil in a large skillet over high heat.
2
|
Add the eggs and scramble. Transfer to a plate.
3
|
Heat remaining 1 tablespoon vegetable oil in the skillet.
4
|
Add the ginger and garlic to the skillet, and cook 1 minute.
5
|
Add the cabbage and mushrooms, and cook until cabbage is wilted, about 5 minutes.
6
|
Stir in the soy sauce, hoisin sauce, and sesame oil.
7
|
Add the chicken and scrambled eggs to the skillet, and cook until the chicken is heated through, about 2 minutes.
8
|
Serve over rice or in warm tortillas, and garnish with scallions and extra hoison if desired.

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Tips & Tricks (5)

  • Pre-Cook Your Vegetables Separately 🥘
    Cook the shiitake mushrooms and Napa cabbage in a separate pan before combining with chicken to ensure they maintain their texture and don't release excess moisture that would make the dish soggy.
  • Slice Chicken Against the Grain 🔪
    Cut your chicken breast against the grain into thin, even pieces to maximize tenderness and ensure quick, uniform cooking in just 20 minutes.
  • Warm Your Tortillas Properly 🔥
    Heat flour tortillas directly over a gas flame or in a dry skillet for 10-15 seconds per side just before serving to make them pliable and add a subtle toasted flavor that complements the filling.
  • Balance Your Sauce Ratio 🥢
    Mix hoisin and soy sauce in a 2:1 ratio, then add a tablespoon of sesame oil to create a glossy coating that clings to ingredients rather than pooling at the bottom of the pan.
  • Bloom Your Aromatics in Oil 🧄
    Toast minced garlic and ginger in hot vegetable oil for just 30 seconds before adding other ingredients to release their essential oils and deepen their flavor exponentially.
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