Mu Shu Chicken

Mu Shu Chicken

Emmy Chinese Recipes, Recipes Leave a Comment

This delicious chicken, mushroom and egg-stir fry can be served with soft Chinese pancakes or lettuce leaves. Mu Shu Chicken is easy to make and ready in just 40 minutes!

Mu Shu Chicken
Prep time
Cook time
Total time
Serves: 4
  • 4 tbsp groundnut oil
  • 2 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
  • 2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
  • 1 small carrot, chopped
  • 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
  • 12 small Chinese pancakes
  1. Get a wok and heat it until it is smoking. Add 2 tablespoons of groundnut oil. Add the eggs and cook for 1 minute (or until scrambled). Remove the eggs from the wok, and set aside. Wipe the wok clean.
  2. Heat the rest of the groundnut oil until smoking. Add the ginger and garlic. Stir-fry for a couple of seconds.
  3. Add the chicken and stir-fry for 1-2 minutes (until the chicken is lightly golden).
  4. Add the rice wine and stir for a couple of seconds.
  5. Add the carrot and Chinese mushrooms and stir-fry for 1-2 minutes.
  6. Add the peanuts, bamboo shoots, dried wood ear mushrooms and gherkins. Mix well.
  7. Add the scrambled eggs.
  8. Season with pepper, sesame oil and soy sauce.
  9. Enjoy!
Tip: Instead of pancakes, you can also serve Mu Shu Chicken in lettuce leaves!

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