RECIPES

Mu shu chicken

Mu shu chicken

Chung-he Huang shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups.

Ingredients

  • 4 tbsp groundnut oil
  • 2 free-range eggs, lightly beaten
  • 1 garlic clove, finely chopped
  • 1 tbsp grated fresh root ginger
  • 250g/9oz skinless chicken breast fillets, chopped into small pieces
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
  • 1 small carrot, carrot
  • 50g/2oz gherkins or preserved mustard greens, finely diced
  • 50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
  • 120g/4oz canned bamboo shoots, drained and chopped
  • 1 handful dry-roasted peanuts
  • 2 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 2-3 pinches ground white pepper

To serve

  • 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes