What is moo shu chicken
Moo Shu Chicken originated from the Cantonese cuisine. It is very popular in China and Taiwan. There are many variations of this dish including different types of meats such as duck, goose, lamb, fish, shrimp, etc.
The name “moo shu” comes from the Mandarin word for “meat”. This dish is also known as “Shanghai style” because it originates from Shanghai.
The most common type of moo shu is made with pork. Pork is used to make the sauce which is then poured into the pan containing the meat. When the meat is cooked, the sauce is added back onto the meat before serving.
moo shu chicken Recipe
Ingredients:
| Potato | 1 |
| Carrot | 1 |
| Green pepper | 1 |
| Mushroom | 4 |
| Fungus | 4 |
| Garlic | 6 cloves |
| Soy sauce | 2 tablespoons |
| Vinegar | 3 tablespoons |
| Sugar | 4 teaspoons |
| Starch | 1 tablespoon |
| Salt | 1 teaspoons |
| Pixian Douban Sauce(豆瓣酱) | 1 tablespoon |
Tips & Variations
How to make moo shu chicken
1. Grater spare.
2. Wipe.
3. Cut, fresh or dried mushrooms can be.
4. Cut.
5. Cut.
6. Cooking wine, salt, starch, a small amount of water, mix and marinate for 10 minutes.
7. Seasoning sauce: 4, 3, 2, 1. 4 spoons of sugar, 3 spoons of vinegar, 2 spoons of soy sauce, 1 spoon of starch.
8. Vinegar.
9. Starch, mix thoroughly.
10. Hot oil.
11. Shredded chicken breast in oil and set aside.
12. After the chicken breasts are put out, use the remaining oil to break the silk series, fry it for a while, and put it out for use.
13. Hot oil.
14. Sautéed Garlic.
15. Pixian bean paste is a little bit, children eat it, don’t be too spicy.
16. Fry red oil.
17. Chicken shreds.
18. Stir fry.
19. Add the ingredients, pour in the prepared sauce.
20. After pouring the sauce, there should be precipitated sugar at the bottom of the bowl, add a little water and continue to pour it into the pot, a little! a little! A little water! Stir fry and add a pinch of salt at the end.
21. Out of the pot! Dinner!
Moo Shu Chicken
Ingredients
- 1 Potato 1
- 1 Carrot 1
- 1 Green pepper 1
- 4 Mushroom 4
- 4 Fungus 4
- 6 cloves Garlic
- 2 tablespoons Soy sauce
- 3 tablespoons Vinegar
- 4 teaspoons Sugar
- 1 tablespoon Starch
- 1 teaspoon Salt
- 1 tablespoon Pixian Douban Sauce 豆瓣酱
Instructions
- Grater spare.
- Wipe.
- Cut, fresh or dried mushrooms can be.
- Cut.
- Cut.
- Cooking wine, salt, starch, a small amount of water, mix and marinate for 10 minutes.
- Seasoning sauce: 4, 3, 2, 1. 4 spoons of sugar, 3 spoons of vinegar, 2 spoons of soy sauce, 1 spoon of starch.
- Vinegar.
- Starch, mix thoroughly.
- Hot oil.
- Shredded chicken breast in oil and set aside.
- After the chicken breasts are put out, use the remaining oil to break the silk series, fry it for a while, and put it out for use.
- Hot oil.
- Sautéed Garlic.
- Pixian bean paste is a little bit, children eat it, don't be too spicy.
- Fry red oil.
- Chicken shreds.
- Stir fry.
- Add the ingredients, pour in the prepared sauce.
- After pouring the sauce, there should be precipitated sugar at the bottom of the bowl, add a little water and continue to pour it into the pot, a little! a little! A little water! Stir fry and add a pinch of salt at the end.
- Out of the pot! Dinner!
CHENNIE KOER
What dishes with step-by-step instructions that I can cook using the fish sauce.
FRANK T
I would like to learn how to make chicken!
GARRETT K
I’ve been looking for an authentic version of this recipe. Can’t wait to give it a try! One of the main staples I get from the Chinese restaurant near my house.