Moo shu chicken, a classic Northern Chinese dish is a flavorful stir-fry typically served with thin delicate pancakes known as mandarin pancakes. Eating moo shu chicken with pancakes is an interactive dining experience that may seem tricky for moo shu novices but can be mastered with a bit of know-how. This step-by-step guide will walk you through the entire moo shu eating process, from properly assembling the pancakes to mastering the wrapping techniques. Read on for tips, tricks and etiquette to help you get the most enjoyment out of this fun food adventure!
Understanding Moo Shu Chicken
Moo shu chicken originated in Northern China, where thin wheat flour pancakes were traditionally used to wrap up hearty stir-fried meats and vegetables. The name “moo shu” refers to the wood ears mushrooms that are a key ingredient in the dish. While recipes can vary moo shu chicken typically contains
- Shredded chicken or other meat
- Scrambled eggs
- Wood ear and shiitake mushrooms
- Shredded cabbage
- Onions or scallions
- Bean sprouts
- Soy sauce
- Rice wine
- Sesame oil
When this mixture is stir-fried together, it makes a tasty savory filling. The filling is then served with round, delicate mandarin pancakes and hoisin sauce for drizzling.
Assembling the Pancakes
Before diving in, take a moment to get acquainted with the components of your moo shu chicken dish:
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Mandarin Pancakes: These round, thin pancakes are made with wheat flour and are steamed until they are soft and give. They should be served warm.
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Moo Shu Filling – The flavorful chicken and veggie stir-fry mixture.
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Hoisin Sauce – A thick, fragrant sauce with a sweet and savory flavor. It brings everything together.
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Scallions – Fresh scallions are usually provided as a crunchy garnish.
Now you’re ready to assemble your pancakes:
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Place a single mandarin pancake on your plate. Be gentle when separating them as they tear easily.
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Spread a little hoisin sauce across the middle of the pancake with a spoon. Less is more in this case; too much sauce will make it stick together.
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Spoon a portion of the warm moo shu filling onto the center of the pancake. Don’t overstuff it.
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Top with a sprinkle of scallions for some fresh onion flavor.
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Roll it up like a burrito by folding up the bottom, then folding in the sides to seal in the filling.
Mastering the Wrap Technique
There are a few different ways to roll the pancakes. The key is keeping the filling tucked inside the roll. Some options:
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Burrito-style Roll – Simply fold the bottom up, then roll it away from you into a tube.
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Envelope Fold – Fold the bottom up, then fold in the sides before rolling away from you.
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Triangle Fold – Fold the pancake into a triangle, starting with the bottom, then keep folding up triangle-style.
Practice a few different wraps to find your favorite. The most important thing is ensuring a tight seal to prevent leaks! It may take some trial and error, but the fun is in learning.
Eating and Enjoying Your Moo Shu
Once your pancake is neatly wrapped, it’s time to dig in! Take a bite and savor the interplay of flavors and textures:
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The hoisin sauce provides a sweet, salty flavor that brings everything together.
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The tender chicken and egg contrast nicely with the crunchy veggies.
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The soft, chewy pancake soaks up the delicious sauce.
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The scallions add a burst of fresh onion flavor.
As you eat, be sure to have extra pancakes handy to assemble your next one. Keep the pancakes warm by placing the extras in the steamer basket provided. Dip into the communal hoisin sauce lightly to avoid double-dipping.
Eating moo shu is meant to be a hands-on, interactive dining experience. But don’t worry if you feel unsure at first – it takes practice. Just have fun learning a new way to eat one of China’s classic dishes!
Moo Shu Etiquette and Tips
Eating moo shu chicken is traditionally done with your hands, but you can also use utensils if preferred. Here are some other etiquette tips:
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Don’t overload the pancakes with too much filling. A ratio of 1 part filling to 2 parts pancake is a good rule of thumb.
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Don’t double dip your pancake into the communal hoisin sauce. Use a serving spoon instead.
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Add hoisin sauce sparingly otherwise the pancake can become soggy.
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Fold the pancakes one at a time as you eat to keep them from drying out.
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Use your fingers to gently pry apart any pancakes that are sticking together.
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Customize each pancake with different sauce drizzles or fillings to keep things interesting.
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Keep a hand towel or wet wipes handy for sticky fingers during your moo shu feast.
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Slow down and savor each bite – moo shu is meant to be savored, not scarfed down!
Tips for Leftover Moo Shu
Have leftover moo shu? Here are some storage and reheating tips:
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Store the moo shu filling and pancakes separately in sealed containers.
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Reheat the filling in a skillet until hot. Add a splash of water if it seems dry.
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Steam the pancakes for 1-2 minutes to warm and soften.
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Or wrap stacks of pancakes in foil and warm briefly in a 350°F oven.
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Leftover assembled pancakes can also be wrapped individually and reheated.
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Consume leftover moo shu within 3-4 days for best quality.
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Extra hoisin sauce keeps for up to 1 month refrigerated.
Enjoy the Moo Shu Experience
Eating moo shu chicken with pancakes is an interactive dining adventure meant to be fun and tasty. By following these tips on preparing the pancakes, perfecting your wrapping technique and savoring each flavorful bite, you can master this unique Chinese food experience. Don’t be afraid to make a mess and get hands-on with your food! Moo shu is delicious, satisfying comfort food that is best enjoyed when you dive right in.
How to Make Mandarin Pancakes: First, mix flour with boiling water and let it cool until it is comfortable to handle. Next, knead the dough until smooth and then let it rest for 30 minutes. Once the dough has cooled, roll it out into a 12-inch log and cut it into 12 individual pieces and form them into balls. Next, roll the balls into 3 inch rounds and brush the tops of half of the rounds with sesame oil. Top the dough with the other half of the rounds and roll them out into thin pancakes, about 7 inches wide. Cook the pancakes in a hot wok or skillet for about a minute per side, and then carefully peel the layers apart. If you are not using the pancakes immediately, wrap them in plastic wrap and place them in the refrigerator to reheat later. I reheated them in the microwave, but you can also reheat them in a bamboo steamer. I’m pretty excited about the translucency of the pancakes!
- 1 1/2 cups (7 1/2 ounces) all purpose flour
- 3/4 cup boiling water
- 2 teaspoons sesame oil
- 1/2 teaspoon vegetable oil
How to cook Mandarin Pancakes
- Mix the flour and hot water together in a bowl until you get a rough dough.
- After the dough has cooled, put it on a lightly floured surface and knead it for about 4 minutes, until it forms a ball that is tacky but not sticky. The dough will not be perfectly smooth. Wrap it in plastic wrap and set it aside for 30 minutes.
- Use some flour to make a 12-inch log out of the dough. Then, cut it into 12 equal pieces.
- Pat each piece into a 3-inch disk. Apply sesame oil to one side of six of the disks.
- Place a disk that isn’t oiled on top of each oiled side and lightly press to make 6 pairs. Roll disks into 7-inch rounds.
- In a 14-inch wok set over medium heat, heat the vegetable oil until it swirls. Using paper towels, carefully wipe out oil.
- Put the pancake in the wok and don’t move it for 40 to 60 seconds, or until air pockets start to form between the layers and the bottom is dry. Flip the pancake over and cook for another 40 to 60 seconds, until the second side has a few light brown spots. Place on a plate. Once it’s cool enough to touch, separate into two pancakes. Stack the pancakes and cover loosely with plastic wrap. Repeat with the remaining pancakes. Cakes can be kept in the fridge for up to three days or frozen for up to two months if they are tightly wrapped in plastic wrap and then aluminum foil.
Calories 195.63 Fat (grams) 3.29 Sat. Fat (grams) 0.44 Carbs (grams) 35.77 Fiber (grams) 1.26 Net carbs 34.51 Sugar (grams) 0.13 Protein (grams) 4.84 Sodium (milligrams) 2.71 Cholesterol (grams) 0.00
Moo Shu Chicken at Golden Temple II
FAQ
How do you eat moo shu?
To eat Moo Shu, you put the stir-fried filling in thin pancakes or tortillas and then roll or fold them like a taco or burrito.
What is moo shu chicken with pancakes?
Chinese-Americans eat Moo Shu Chicken with Pancakes, which is stir-fried chicken with vegetables like cabbage, mushrooms, and sometimes eggs. It is served with thin pancakes that look like crepes and a savory-sweet sauce like hoisin.
How to heat up moo shu pancakes?
For example, you can heat moo shu pancakes quickly and effectively in the microwave (in seconds), but you might get better results if you use a wok or frying pan on the stove. Oct 26, 2022.
What sauce goes with moo shu chicken?
The pan should be hot enough so that there is little or no residual liquid left at the bottom of the pan. Nobody wants soupy moo shu chicken! Toss in the scallions, and serve with the pancakes (mandarin pancakes recipe here), and extra hoisin sauce!