Moo Shu Chicken

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound
• Hoisin sauce: 1/4 cup
• Soy sauce: 2 tablespoons
• Shaoxing wine (Chinese rice wine): 1 tablespoon
• Sesame oil: 1 teaspoon
• Ginger-garlic paste: 1 tablespoon
• Green onions: 4, thinly sliced
• Bamboo shoots, canned: 1/2 cup
• Shiitake mushrooms, dried and rehydrated: 1/2 cup
• Black fungus (wood ear), dried and rehydrated: 1/2 cup
• Egg white: 1
• Vegetable oil, for stir-frying

Preparation Time:

• 15 minutes

Cooking Time:

• 10 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Cut the chicken into thin strips. In a bowl, combine the chicken with the hoisin sauce, soy sauce, Shaoxing wine, sesame oil, and ginger-garlic paste. Marinate for at least 15 minutes.
2. In a large skillet or wok, heat some vegetable oil over medium-high heat. Add the chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.
3. Add the green onions, bamboo shoots, shiitake mushrooms, and black fungus to the pan. Stir-fry for 2-3 minutes, or until softened.
4. Return the chicken to the pan and stir-fry for another 2 minutes, or until heated through.
5. In a small bowl, beat the egg white. Add it to the pan and stir-fry until set.
6. Serve immediately with warm flour tortillas, shredded lettuce, and your favorite dipping sauce.

Nutritional Information

(per serving):

• Calories: 250
• Protein: 25g
• Carbohydrates: 20g
• Fat: 10g

Dish Characteristics:

• Savory and umami
• Tender and juicy chicken
• Crunchy vegetables
• Versatile dish that can be served as an appetizer, main course, or side dish

User Comments:

• "This Moo Shu Chicken is absolutely delicious and easy to make. It's the perfect dish for a Chinese-themed party or family dinner."
• "I love that this recipe uses easily available ingredients in the United States. It's a great way to introduce American diners to the flavors of Chinese cuisine."
• "The combination of flavors and textures in this dish is out of this world. It's a must-try for any food lover."

Special Precautions and Tips:

• Make sure to soak the shiitake mushrooms and black fungus in hot water for at least 30 minutes before using. This will soften them and make them easier to cook.
• If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
• To make gluten-free Moo Shu Chicken, use corn or rice tortillas.