Friday, 15 January 2016

Moo Shu Chicken Recipe

Moo Shu Chicken (Pakistani style)


Moo Shu is an Chinese recipe normally cooked with pork but we are going to share the recipe which is Halal so we are going to use chicken instead of pork. As you can use variety of items to make this recipe,  it can be cooked with pork, chicken, vegetables, shrimp or tofu. Other ingredient are often cabbage, mushrooms, bean sprouts, bamboo shoots, snow peas and bell peppers, also scrambled eggs.  The name of the dish comes from the fact that the thin vegetable strips resemble wood shavings. Such shavings (which resembled shredded wheat) were used as a packing material for shipping fragile objects until approximately the middle of the 20th century.


In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame or peanut oil together with thinly sliced wood ear mushrooms (black fungus) and day lily buds.



Ingredients:

1: chicken breasts 2 (boneless & skinless)

2: Tandoori masala 2tbsp

3: Salt as per taste

4: Onions 1 (finely chopped)

5: Spring Onions (1 cup Sliced)

6: Cooking Oil 1tbsp

7: Sesame oil 1tbsp

8: Cabbage coleslaw mix 1 package (8 ounce)

9: Mushrooms half cup (sliced)

10: Corn flour 2tbsp

11: Lemon juice 2tbsp

12: White vinegar 1tsp

13: Soy sauce 1⁄4 cup (reduced sodium)

14: Garlic 1tsp (minced)

15: Broccoli coleslaw mix 1 package (8 ounce)

16: Flour tortillas 1 pack of 8

17: baguette spread to spread on the tortillas

Method:

Cut the chicken in half inch strips, in a bowl add tandoori masala, salt, vinegar and chicken strips, mix very well.
Heat cooking oil in a large wok, add onion till transparent on medium flame, add salt and spring onions using all the whites and enough of the tender green tops to make about 1 cup.
Immediately add the onions, shredded cabbage mix and mushrooms to the skillet.
Raise the heat to high and cook to soften vegetables, stirring from time to time.
Add marinated chicken, mix the cornstarch into the lemon juice and add it to the skillet along with the soy sauce and garlic and stir well.
Add the broccoli coleslaw mix and stir well.
Continue to stir fry, stirring frequently, about 5 to 7 minutes until the chicken is no longer pink.
Just before serving, put the tortillas on a plate and microwave, uncovered, 1 minute 30 seconds to warm through.
To serve, spread baguette spread to taste on each tortilla (1/2 to 1 tsp) and spread 1/2 cup filing on each tortilla.
Roll up, burrito style and serve

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