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| Mu Shu Chicken |
* 3/4 pound boned and skinned chicken breast
* 20 tiger lily buds
* 3 tablespoons tree ears
Marinade:
* 1 teaspoon cornstarch
* 1 tablespoon water
* 1/2 teaspoon sugar
* 1 tablespoon soy sauce
* 6 tablespoons corn oil
* 4 extra large eggs, well beaten
* 3 scallions, shredded
* 1 Cup shredded green cabbage
* 1 teaspoon salt
* 1 tablespoon oriental sesame oil
* 20 Mandarin Pancakes, warmed
How to Cook Mu Shu Chicken
1. Freeze the chicken in separate pieces. Thaw until semifrozen, then shred fine.
2. Soak the tiger lily buds and tree ears separately in warm water in bowls for 30 minutes.
3. Cut off and discard the hard ends of the lily buds, then cut the buds in half.
4. Clean and wash the tree ears and cut them into small pieces. Discard soaking liquid.
5. Place the shredded ingredients in separate mounds on a large platter near the stove.
6. In a medium bowl mix the marinade ingredients and add the chicken.
7. Mix well and also place near the stove.
8. Heat a wok over medium heat until hot, then add 3 tablespoons of corn oil and the eggs.
9. With a spatula, slowly push the eggs back and forth in the wok; as the eggs cook and coagulate, break them up into large pieces; they should be dry.
10. Transfer the cooked eggs to a bowl.
11. Reheat the wok and add the remaining corn oil.
12. Add the chicken and stir fry until it changes color.
13. As you stir, use the spatula to separate the shredded chicken.
14. Add the shredded tree ears, lily buds, scallions and cabbage, blend well, then add the salt.
15. Continue to stir fry until the cabbage wilts, about 2 to 3 minutes.
16. Return the eggs to the wok and stir until well blended, breaking up the eggs into smaller pieres.
17. Mix in the sesame oil, turn off the heat and transfer the mixture to a serving platter.
18. Serve hot with mandarin pancakes.
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