Rotisserie Mu Shu Chicken
Prep Time: 20 min // Cook Time: 20 min // Total: 40 min // Serving: 10
A rotisserie chicken is a perfect way to make my Mu Shu Chicken. The basic concept of the mu shu dish is to stir fry meat, eggs, and vegetables such Shitake mushrooms, tree ears, bean sprouts and Chinese cabbage (these are the traditional vegetables in the dish) and then to serve it in a thin homemade flour wrap. Instead of making the thin homemade flour wrap which is time consuming, many people use tortillas. I like the thin pancake wraps but do not want to spend the time to make them. What is my solution? Use super-thin egg roll wraps that you can buy from the Asian grocery store! They work just as well in terms of mimicking the thin homemade wrap texture and flavor. Not to mention it saves a lot of meal prepping time too. If Shitake mushrooms or tree ears are not available to you or not your preferred vegetables, use regular mushrooms and canned bamboo shoots instead. I make my egg like an omelet and then slice it into thin strips. This is only for presentation purposes. If you desire, you can make scrambled eggs instead to save time. I like light and fluffy eggs, and I learned I can get that texture by adding one tablespoon of water per egg used. Store-bought rotisserie chickens are usually well seasoned with salt, so there is no need to add salt or soy sauce to this dish. The only sauce you will need to use is diluted hoisin sauce with water for stir frying. If you are using super-thin egg roll wrappers, do not over stuff the wrappers to prevent them from breaking and falling apart. Serve this Mu shu chicken as an appetizer at parties, or eat several of them as a quick and easy dinner.
Ingredients:
2 eggs, beaten
3 cups finely sliced cabbage
1 ½ tablespoon sesame oil
1 teaspoon chopped garlic
1 cup sliced Shitake mushrooms
1 cup sliced tree ears
2 ½ tablespoons hoisin sauce, divide into 1 ½ tablespoons and 1 tablespoon separately
1 tablespoon water, divide separately into two ½ tablespoons
2 cups shredded chicken
2 cups beansprouts
½ cup chopped green onions
1 teaspoon white pepper powder
9 super-thin eggroll wrappers, (6” x 6”)
Extra hoisin sauce for the topping, optional
Instructions:
Add ½ tablespoon sesame oil to a frying pan on medium heat
Add eggs to frying pan and make an omelet
Take the egg omelet out of the fry pan and cut into thin strips
On stove, heat 1 tablespoon sesame oil in a non-stick frying pan with chopped garlic
Sautee the cabbage until semi-soft, then add Shitake mushrooms and tree ears with 1 ½ tablespoons hoisin sauce and ½ tablespoon water. Mix thoroughly.
Add chicken, thinly sliced eggs, beansprouts to the pan and stir fry them with another 1 tablespoon hoisin sauce and ½ tablespoon water and 1 teaspoon white pepper powder. Mix all of the ingredients thoroughly and cook until hot
Place ½ cup of the mu shu chicken filling onto 1 egg roll wrapper
Drizzle additional hoisin sauce on top of the filling (optional)
Sprinkle chopped green onions on top of the filling
Fold the egg roll skin: fold the bottom section of a wrapper up to the bottom of the mu shu filling, then fold the right and left sections to the middle of the egg roll wrapper, leave the top section open
Serve immediately