Chicken moo shu is origin from northern Chinese, Shandong province. It consists of meat, scrambled eggs, stir fried with thinly sliced wood ear mushrooms (black fungus) and other ingredients.
Although this recipe most commonly made with pork, called Moo Shu Pork, the same basic dish can be prepared by substituting another meat or seafood.
- 1 chicken breast
- 7 oz. cucumber
- 1/2 oz. dried wood ear mushrooms
- 2 eggs
- 1 scallion, white part
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 1 tbsp rice wine/dry sherry
- 1 tbsp soy sauce, low sodium
- 1/2 tsp sugar
- Canola oil for frying
- Pinch of salt for taste
- Optional vegetable:
- 1 oz. day lily buds
- 2 oz. bamboo shoots
- Soak black fungus in warm water until soft; split and blanched in boiling water for 3 minutes for chicken moo shu recipe.
- In a medium mixing bowl, crack eggs and beat it lightly with dash of salt until completely blended, set aside.
- Rinse cucumber vegetables; and then slice it diagonally into small pieces to match other ingredients. Set aside.
- Remove any skin of chicken breast, cut across the grain into bite-size pieces, mix with rice wine and set for 15 minutes.
- Heat a wok to medium high at medium heat, add 1 tsp oil, when oil is hot, add egg and scramble until cooked, remove.
- Reheat the wok to medium at medium high heat, add 1 tbsp oil, add chicken, and stir fry for 2-3 minutes until color changed.
- Heat wok to hot with 1 tsp oil, add scallion, garlic and ginger, cook until aromatic, combine wood ear and cook for 1 minute.
- Add chicken and egg back to wok, add cucumber and stir fry for 1 minute, mix in soy sauce and sugar, stir to well mix.
- Season chicken moo shu recipe with salt, adjust the seasonings if desired remove and serve it hot with cooked rice.
For a more authentic and extra flavor of moo shu chicken recipe, combine together the optional vegetables and adjust the sauce amount.