| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 1 hr 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup hoisin sauce, plus more for serving
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1 1/2 tablespoons sesame oil
- 3 tablespoons peeled and minced fresh ginger
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, sliced
- 3 tablespoons canola oil
- 1 red pepper, seeded, membrane removed, julienned
- 1/2 yellow onion, thinly sliced
- 1/2 medium head green cabbage, finely shredded
- 1/2 large head Napa cabbage, finely shredded
- 1/2 medium head purple cabbage, finely shredded
- 1/2 cup julienned carrots
- 1 cup sliced button mushrooms
- 1/4 cup shaved bamboo shoots, drained
- 1/4 cup sliced water chestnuts, drained
- 4 eggs, beaten
- 2 recipes Chinese Crepes with Scallions, recipe follows
- 3 tablespoons toasted black sesame seeds
- 1 small bunch scallions, finely shaved
- Fresh cilantro leaves, for serving, optional
- Sriracha, for serving, optional
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 1/2 teaspoon salt
- 1/8 teaspoon toasted sesame oil
- 2 eggs
- 2 scallions, finely sliced
- Nonstick cooking spray
Instructions
- Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
- Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
- Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
- Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
- In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps.
- Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
- Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
Reviews
Good flavor & love the veggies, but prep take
s some time so plan accordingly unless you have a sous chief too.
s some time so plan accordingly unless you have a sous chief too.
Very disappointing. Way too much cabbage, not enough chicken and pretty bland. The pancakes weren’t strong enough for the filling…they just broke. It also took a lot of time to prep. Not going to be doing this one again.
The dish itself is very tasty. I had problems with the pancake batter and after
re-reading the recipe I think I know what I did wrong. Even without the crepes, the chicken and vegetables would go very good over rice. Will try this one again.
re-reading the recipe I think I know what I did wrong. Even without the crepes, the chicken and vegetables would go very good over rice. Will try this one again.
this was awesome.my family thoroughly enjoyed this one. the pancakes where a little rubbery.Is it something I did????
It was OK. I was a little disappointed with the flavor – I thought that it would have been more flavorful. The pancakes were mediocre -they seemed a bit rubbery. The final product did not look appetizing.
Poor recipe. So first you marinate chicken in hoisin, soy, mirin, sesame oil, garlic and ginger. O.K. I was making veggie Mu Shu so no chicken. But the recipe never says what you do with this mixture after you marinate the chicken. I guess you just dump it. What a shame. I ended up adding it to my Mu Shu and it was really good. Every Mu Shu I buy has a nice sauce. Not this one. Next you wok what amounts to 1 1/2 heads of cabbage. Is this a restaurant size wok? My big wok fit about a third of the total cabbage, so I basically had to cook three batches. Then what is up with using purple cabbage? It made it all turn purple and very unappetizing. So then I add the eggs. Maybe because I used the marinade but my eggs turned a bright green. So its purple with green eggs. I didn’t make the pancakes, I bought mine in the Asian store. Overall, it ended up tasting pretty good mostly due to the marinade being added which I don’t believe I was even supposed to add. But it looked terrible.
My fiancé and I cook all the time. He is a bit more of a chef than I am, but he oversaw everything I was doing with this recipe, and I am good when following a recipe. We found the final product to be very one dimensional. If we make it again we would add sweetness, spice, salt, and/or all of the above. The pancakes were also very bland. I do love Asian fusion foods, but this recipe lacked the burst of flavors one would expect from an Asian dish, especially one you spend this much time preparing, though most of the time is spent on chopping and organizing. A two to three star dish as is. We were disappointed because we were very excited about making this dish after seeing it on Sunday’s T.V. show.
Saw this Sunday morning and made it that night. OMG. How fantastic this was. We followed it exactly but as is, this is perfect!!! Our 17 year old son took it to school the next day and said it was the best lunch at school he had ever had!!!! We are making it again tomorrow but now we are going to try summer rolls as an accoutrement. Make this dish today !!! You will be glad. you did!!! Thanks guy!!!
My wife is the big Mu Shu fan in the family so I made this for her tonight. I strayed from the recipe a little. I left out the Savoy cabbage and bamboo shoots, and added a can of bean sprouts. I also used 1 1/2 lbs chicken. And I used Costco uncooked tortillas instead of the crepes. I found the chicken was overwhelmed by the vegetables even at a pound and a half. If you like the meat taste, I’d certainly go to over 2 lbs. The cooking times on the recipe also feminded me of the grits guy in My Cousin Vinny. No way you cook down the veggies in 3 minudes. Plan on an extra 15. My wok wasn’t big enough for all this, so I used a large cast iron pan. I’ll have leftovers for the nest week. : But when it was all done, it was delicious, better than any Chinese restaurant Mu Shu I’ve had.
We really liked this one and got quite a few leftovers out of it.