Ingredients:

  • 1 lb chicken breast, sliced into thin 1-inch strips
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce, divided
  • 2 tbsp rice vinegar, divided
  • 1 egg white
  • 3 tbsp hoisin sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 3 large eggs, lightly beaten
  • 4 cups green cabbage, thinly shredded
  • 1 cup shiitake mushrooms, sliced
  • 0.5 cup dried wood ear mushrooms, rehydrated and sliced
  • 2 tsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 4 green onions, cut into 2-inch lengths
  • 2 tbsp neutral oil
  • 12 Mandarin pancakes

Instructions:

  1. In a medium bowl, whisk 1 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp rice vinegar, and the egg white. Toss the 1 lb chicken strips in this mixture until fully coated and slippery. Let it sit for 10 minutes.
  2. Hydrate the mushrooms. Place the 0.5 cup dried wood ear mushrooms in hot water. Let them soak for 15 minutes until they are soft and pliable. Drain and slice them into thin ribbons.
  3. In a small jar, whisk together 3 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp sugar.
  4. Heat 1 tsp of neutral oil in your pan over medium high heat. Pour in the 3 beaten eggs and cook for 1 minute until just set but still soft. Remove from the pan and set aside.
  5. Wipe the pan, add 1 tbsp oil, and increase heat to high. Add the chicken in a single layer. Cook for 3 minutes until the edges are opaque and slightly golden. Remove chicken and keep with the eggs.
  6. Add the remaining oil to the pan. Toss in the 2 tsp minced ginger and 3 cloves minced garlic. Stir fry for 30 seconds until you smell a sharp, nutty aroma.
  7. Throw in the 4 cups shredded cabbage, 1 cup sliced shiitakes, and the rehydrated wood ear mushrooms. Cook for 3 minutes until the cabbage starts to wilt but still holds its shape.
  8. Return the chicken and eggs to the pan. Pour the prepared sauce over the mixture. Toss vigorously for 2 minutes until the sauce is bubbly and everything is glazed.
  9. Stir in the 4 green onions and cook for 30 seconds until they turn bright green.
  10. Serve immediately. Warm the 12 Mandarin pancakes in a steamer or microwave and serve the Mu Shu Chicken family style in the center of the table.