Mushu Chicken (use leftover stock chicken)

  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sugar
  • 1 lb cooked chicken, chopped (use the chicken from making stock)
  • 2 medium portobello mushrooms, stemmed, sliced thin
  • 2 tbsp canola oil
  • 4 scallions, minced
  • salt and pepper
  • 1" fresh ginger, minced
  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 1/4 cup dry vermouth
  • 1/2 cup bean sprouts
  • small flour tortillas or mandarin pancakes, heated in the microwave
  • hoisin sauce
  1. Combine the soy sauce, cornstarch, rice vinegar, and sugar.  Stir in the chicken to coat.
  2. In a large skillet on medium heat 1 tbsp oil. Saute the scallions for 1 minute.
  3. Add the ginger and the garlic and saute 30 seconds.  Stir in the mushrooms and saute 7 minutes.
  4. Remove the mushrooms from the skillet and return the pan to the heat.
  5. Add 1 tbsp of oil.  Stir in the chicken with the liquid.  Saute 3 minutes and then stir in the eggs until it begins to solidify. 
  6. Return the mushrooms to the skillet and add the vermouth.  Season to taste.
  7. Serve on the heated pancakes with a small amount of hoisin sauce.

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