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Chicken Moo Shu (Low-Fat)
I’m in the recovery phase from pancreatitis caused by high blood lipids—45 days since I was discharged—and I’m finally able to eat staple foods other than porridge and soft noodles. After searching for a long time, I found this low-fat chicken dish that’s gentle on the pancreas. A delicious Chicken Moo Shu (Low-Fat) recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chicken Moo Shu (Low-Fat)
| Ingredient | Amount |
|---|---|
| chicken breast or skinless chicken thigh | 100g |
| eggs | 2 as needed |
| 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 |
- chicken breast or skinless chicken thigh100g
- eggs2 as needed
- bok choy or cucumber200g
- wood ear mushroomsto taste
- saltto taste
- light soy sauceto taste
- cooking winea splash
- sugarto taste
- minced garlica little
Cooking StepsHow to cook Chicken Moo Shu (Low-Fat) step by step
-
Step 1Remove 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.
-
Step 2Add 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.
Chicken Moo Shu (Low-Fat)
I’m in the recovery phase from pancreatitis caused by high blood lipids—45 days since I was discharged—and I’m finally able to eat staple foods other than porridge and soft noodles. After searching for a long time, I found this low-fat chicken dish that’s gentle on the pancreas. A delicious Chicken Moo Shu (Low-Fat) recipe.
Ingredients
- 100g chicken breast or skinless chicken thigh
- 2 as needed eggs
- 200g bok choy or cucumber
- to taste wood ear mushrooms
- to taste salt
- to taste light soy sauce
- a splash cooking wine
- to taste sugar
- a little minced garlic
Instructions
-
Remove 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.
-
Add 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.
