Ever stared at a plate of Moo Shu Chicken with those delicate pancakes and felt completely lost? Trust me, you’re not alone! When I first encountered this delightful Chinese dish, I was absolutely clueless about the proper technique. But after years of practice (and yes some embarrassing spills) I’ve mastered the art of eating Moo Shu Chicken with pancakes, and I’m excited to share my expertise with you!
Moo Shu Chicken is an interactive culinary experience that combines savory stir-fried chicken with delicate Mandarin pancakes. It’s a dish that transforms a simple meal into a fun hands-on adventure. Let’s dive into the wonderful world of Moo Shu and learn how to enjoy it properly!
Understanding the Moo Shu Experience
Before we jump into the “how-to,” let’s understand what makes this dish special:
Moo Shu Chicken (or Pork) originated from Northern China and features a delicious combination of:
- Thinly sliced meat (chicken or pork)
- Scrambled eggs
- Wood ear mushrooms
- Shiitake mushrooms
- Cabbage
- Bamboo shoots
- Scallions
- Lily flowers (in traditional versions)
All of these ingredients are stir-fried together and served with thin, delicate pancakes called Mandarin pancakes, along with hoisin sauce as the essential condiment.
The Components of a Perfect Moo Shu Experience
Before diving into assembly techniques, let’s familiarize ourselves with the key components:
1. Mandarin Pancakes
These thin, pliable pancakes are specially designed for wrapping Moo Shu fillings. They’re delicate and slightly chewy, providing the perfect vessel for the flavorful filling. If you can’t find traditional Mandarin pancakes, mini flour tortillas can work in a pinch.
2. Moo Shu Chicken Filling
The star of the show! This savory stir-fry typically includes
- Marinated chicken (or pork)
- Eggs
- Shiitake mushrooms
- Napa cabbage
- Bamboo shoots
- Scallions
3. Hoisin Sauce
This thick, sweet and savory sauce is essential for adding that signature flavor to your Moo Shu pancakes.
4. Optional Garnishes
Some restaurants provide additional garnishes like:
- Extra sliced scallions
- Julienned cucumber
- Sesame oil
The Step-by-Step Guide to Moo Shu Perfection
Now for the fun part – let’s break down how to eat Moo Shu Chicken with pancakes properly!
Step 1: Prepare Your Workspace
Before you begin, ensure you have:
- A clean, flat surface for assembly
- Mandarin pancakes (kept warm)
- Moo Shu filling
- Hoisin sauce
- Extra napkins (trust me, you’ll need them!)
Step 2: Take a Single Pancake
The pancakes often come stacked together and might stick. Gently peel one pancake from the stack, being careful not to tear it. These delicate beauties can rip easily, so handle with care!
If your pancakes are sticking together, try steaming them for a few minutes to loosen them up. Alternatively, if they’ve cooled down, you can microwave them briefly (covered with a damp paper towel) to restore their pliability.
Step 3: Apply the Hoisin Sauce
This is where the magic happens! Using a chopstick, spoon, or even your finger (I won’t judge), spread a thin layer of hoisin sauce across the center of the pancake. Remember – less is more! Too much sauce will overwhelm the flavors and make your pancake soggy.
Pro tip: Don’t cover the entire pancake with sauce – just create a stripe down the middle where your filling will go.
Step 4: Add the Moo Shu Filling
Using chopsticks or a spoon, place a moderate amount of the Moo Shu Chicken filling on top of the hoisin sauce. About 2-3 tablespoons is perfect – don’t overload it!
The most common mistake I see is people trying to stuff too much filling into each pancake. This makes it difficult to roll and almost guarantees a messy eating experience. Trust me, it’s better to make multiple pancakes than to overstuff one!
Step 5: Add Optional Garnishes
If you have additional garnishes like fresh scallions, now’s the time to sprinkle them on top.
Step 6: Rolling Technique
Now comes the tricky part – rolling your Moo Shu pancake! There are two popular methods:
The Burrito Method
- Fold the bottom edge of the pancake up over the filling
- Fold in both sides
- Continue rolling from the bottom up, creating a neat package
The Taco Method
Simply fold the pancake in half, creating a half-moon shape. This is less traditional but can be easier for beginners.
I personally prefer the burrito method as it keeps the filling contained better, but you do you!
Step 7: Enjoy!
Pick up your wrapped pancake with your hands (yes, this is finger food!) and take a bite. Savor the delicious combination of flavors and textures!
Common Challenges and Solutions
Problem: Pancakes Tearing
Solution: Handle with extra care and ensure they’re properly steamed and warm. Cold pancakes tear more easily.
Problem: Filling Falling Out
Solution: Don’t overstuff, and make sure you’re folding the bottom and sides properly before rolling.
Problem: Pancakes Sticking Together
Solution: Gently peel them apart one at a time. If they’re particularly stubborn, try steaming them for a few minutes to loosen them up.
Problem: Sauce Too Thick
Solution: If your hoisin sauce is too thick to spread easily, you can thin it slightly with a drop of water or sesame oil.
Etiquette Tips
When enjoying Moo Shu at a restaurant or with friends, keep these etiquette tips in mind:
- It’s perfectly acceptable to use your hands to eat Moo Shu pancakes.
- Avoid double-dipping your pancake into communal hoisin sauce – use a clean spoon or chopstick instead.
- Small bites are better – these can get messy!
- Have plenty of napkins on hand.
Customizing Your Moo Shu Experience
One of the joys of Moo Shu is that you can customize it to your taste preferences:
- If you don’t like hoisin sauce, try plum sauce or sweet and sour sauce instead.
- Experiment with adding chili oil or garlic chili sauce for some heat.
- Add extra vegetables like julienned carrots or bell peppers for more color and texture.
- Try different proteins – traditional Moo Shu can be made with chicken, pork, beef, shrimp, or even tofu for a vegetarian option.
Making Moo Shu at Home
If you’ve fallen in love with Moo Shu Chicken and want to try making it at home, here’s a simplified process:
For the Filling:
- Marinate thinly sliced chicken in a mixture of soy sauce, hoisin, and cornstarch
- Stir-fry the chicken until almost cooked
- Add garlic, ginger, and mushrooms
- Incorporate cabbage and other vegetables
- Finish with scrambled eggs and scallions
For the Pancakes:
While you can make Mandarin pancakes from scratch (typically with just flour and water), store-bought ones work great for beginners. You can even use thin flour tortillas in a pinch!
Beyond the Basics: Moo Shu Variations
Once you’ve mastered the basic technique, consider trying these variations:
- Moo Shu Pork: The traditional version of the dish
- Vegetable Moo Shu: Perfect for vegetarians
- Moo Shu Shrimp: A delicious seafood alternative
- Peking Duck Style: Similar concept but with crispy duck and different accompaniments
Health Considerations
Moo Shu Chicken can be a relatively healthy option, especially when prepared at home where you can control the ingredients:
- Opt for lean protein
- Load up on vegetables
- Go easy on the hoisin sauce (which can be high in sugar and sodium)
- Consider using low-sodium soy sauce in the preparation
Storage and Leftovers
If you have leftover Moo Shu, store the components separately:
- Keep the filling in an airtight container in the refrigerator (up to 3-4 days)
- Store pancakes separately, wrapped in plastic
- Reheat the filling in a skillet or microwave
- Warm the pancakes by steaming or brief microwaving with a damp paper towel
Final Thoughts
Eating Moo Shu Chicken with pancakes is more than just a meal – it’s an interactive dining experience that brings people together. With these techniques, you’ll be wrapping and rolling like a pro in no time!
Remember, there’s no “perfect” way to eat Moo Shu – the most important thing is to enjoy the delicious flavors and have fun with the process. Don’t be afraid to get a little messy – that’s part of the experience!
So next time you’re at your favorite Chinese restaurant or trying out a homemade version, impress your friends with your newfound Moo Shu expertise. And hey, if you drop some filling on your shirt, just consider it a badge of honor from your Moo Shu adventure!
How to cook Mandarin Pancakes
- Mix the flour and boiling water in bowl to form rough dough.
- Once the dough has cooled, transfer it to lightly floured surface and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.
- Roll the dough into a 12-inch-long log on lightly floured surface and cut into 12 equal pieces.
- Pat each piece into a 3-inch disk. Brush 1 side of 6 of the disks with sesame oil.
- Top each oiled side with an unoiled disk and press lightly to form 6 pairs. Roll disks into 7-inch rounds.
- Heat vegetable oil in 14-inch wok over medium heat until shimmering. Using paper towels, carefully wipe out oil.
- Place a pancake in the wok and cook without moving it until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack the pancakes and cover loosely with plastic wrap. Repeat with the remaining pancakes. (Pancakes can be wrapped tightly in plastic wrap, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months.
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
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
Moo Shu Chicken at Golden Temple II
FAQ
What is mu shu chicken with pancakes?
Moo Shu chicken is a Northern Chinese dish of thinly sliced, marinated chicken stir-fried with vegetables like cabbage and carrots, and sometimes mushrooms and eggs, in a savory and sweet hoisin-based sauce. It is served with thin, soft, paper-like Mandarin pancakes that are used to wrap the filling, similar to a taco or burrito, allowing the diner to create their own flavorful meal.
How do you eat moo shu pork with pancakes?
To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.
How to heat up moo shu pancakes?
To reheat moo shu pancakes, the best methods for retaining their soft, delicate texture are steaming over a pot of boiling water or warming them in a skillet with a lid and a bit of moisture. You can also use an oven, air fryer, or microwave, but cover them with a damp towel to prevent drying out.
What sauce goes with moo shu chicken?
Serve it with moo shu pancakes or tortillas, hoisin sauce and green onions.