Mu shu chicken

I do not know how classical this is bit it is the sort of thing that you can make perfect for a lunchtime if not you are in a rush, or as a late night supper. 

You will need

3 tbsp groundnut oil

2 eggs, lightly beaten

1 garlic clove, crushed

1 tbsp grated fresh root ginger

250g/9oz skinless chicken breast fillets

1tbsp rice wine or dry sherry

100g/4oz dried mixed Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped

1 small carrot sliced

120g/4oz canned bamboo shoots

1 handful dry-roasted peanuts

2 tbsp light soy sauce

1 tsp toasted sesame oil

A good pinch or two of ground white pepper

2 or 3 spring onions

1 pack of thin Chinese pancakes

So to start with you have to get your wok nice and hot , smoking hot, then add half the oil.  Now lightly whisk the eggs and add then to the wok and just lightly scrambled them, personally I like to see them rather on the runny side as you are going to cook them some more. Once they are cooked get them out of the wok and give it a good wipe clean and back on the heat.

Once again get the wok up to smoking hot , then add the rest of the oil . Now add the chicken, garlic and ginger and stir-fry, make sure that your chicken is cut in to strips so it goes nicely in to the pancakes. Now cook the chicken for about 3 to 4 minutes until the chicken is lightly cooked.

Now Chinese mushrooms and carrot, cook then until the carrot has some give in it, or just tender if you do not know what I mean. Now add the wine , mushrooms, bamboo shoots and peanuts and give it a good stir for about 2 to 3 minutes. Finally mix in the scrambled egg and the spring onions and just let that warm back up. Finally season with the  soy sauce, sesame oil and pepper.

To serve set it in a bowl and the take some roll it up in a pancake and just eat, if you like you could have some more dark soy to dip it in of even chilli sauce as well. Also it goes well with shredded lettuce as well .