A delicious Chicken Moo Shu (Low-Fat) recipe.
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Chicken Moo Shu (Low-Fat)
Other★ Easy48min
IngredientsWhat you'll need for Chicken Moo Shu (Low-Fat)
| Ingredient | Amount | Notes | |
|---|---|---|---|
| chicken breast or skinless chicken thigh | 100g | ||
| eggs | 2 | ||
| bok choy or cucumber | 200g | ||
| wood ear mushrooms | to taste | ||
| salt | to taste | ||
| light soy sauce | to taste | ||
| cooking wine | a splash | ||
| sugar | to taste | ||
| minced garlic | a little |
Cooking StepsHow to cook Chicken Moo Shu (Low-Fat) step by step
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Step 1 DetailRemove the skin and bone from the chicken thigh, dice the meat, and marinate with sugar, light soy sauce, and cooking wine for 20 minutes. Wash the bok choy and cut into 1-inch segments; set aside. Take 3–4 dried wood ear mushrooms, add water, and microwave for 5 minutes to quickly rehydrate, then cut into small pieces; set aside. Beat 2 eggs with a splash of white vinegar, a pinch of salt, and a little water; set aside.
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Step 2 DetailAdd a small amount of corn oil to a wok (keep the oil minimal) and spread it with a silicone brush. Pour in the beaten eggs and scramble until cooked; set aside on one side. Using the residual oil, stir-fry the diced chicken and wood ear mushrooms for a few tosses, then add a splash of boiling water, cover, and braise for 5 minutes. Add the bok choy, toss a few times, then cover and braise for another 2 minutes. Finally, add the minced garlic and serve.
