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Mu Shu Chicken

This is absolutely my favorite Chinese food and I am thrilled to be making it now for the first time myself. The only unusual ingredient you will have to look for is hoisin sauce, found in small jars in the Asian food section of your grocery store. That is what gives it "the taste". Any leftover filling could be easily added to broth and made into soup for lunch.
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Prep Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Poultry, Under 30 min.
Ingredients Method

Ingredients
  

  • 1/2 cabbage cut as thin as possible and 1 1/2" long
  • 4 stalks green onion
  • 1 tbsp fresh ginger shredded fine
  • 3 garlic clove(s) medium sized, crushed
  • 1 tbsp soy sauce
  • 1/2 tsp corn starch
  • 2 tbsp white wine or cooking sherry
  • 2 tbsp hoisin sauce
  • 1 rotisserie chicken meat removed from bones; cut or shredded
  • 1 tsp sesame oil optional but worth it
  • 10 whole wheat tortillas 6"

Method
 

  1. Prep Work: Shred cabbage and chop onion, store together. Peel 1 1/2" piece of ginger and shred fine, and crush garlic cloves; store together. Take meat off chicken bones. Combine soy sauce with corn starch, wine and hoisin sauce in small ziplock or covered container.
  2. Get the cabbage, onion, ginger and garlic ready and leave them in piles on a large cutting board before starting. Mix soy sauce, corn starch, wine and hoisin together in a small bowl and set aside.
  3. Heat olive or canola oil in skillet and saute garlic and ginger 30 seconds. Then add onions and cabbage; stir constantly to cook evenly.
  4. When cabbage turns bright green and softens in approx. 3 min., add soy sauce mixture and saute until heated through. Add chicken, then drizzle w/ sesame oil and toss.
  5. Heat a different, dry skillet to medium heat. Place tortilla on skillet until warm and flexible, approx. 30 sec. Remove tortilla to clean surface, spread with 1sp. hoisin sauce and then 1/2 c. cabbage and chicken. Roll tightly. Repeat and keep all rolls warm together in a covered serving dish. Another alternative is to put all ingredients on the table and let diners make their own Mu Shu roll ups. MORE VEGGIES: I like to add a few stalks of diced celery with the garlic and ginger, and then a handful of sprouts with the cabbage. SERVING SUGGESTION: Cut up fresh orange slices and/or jicama sticks.