Ingredients
1/3 cup hoisin sauce, plus more to serve
3 tablespoons of low-sodium soy sauce
2 tablespoons of Mirin
1 1/2 tablespoon sesame oil
3 tablespoons peeled and chopped fresh ginger
1 tablespoon of chopped garlic
Kosher salt and freshly ground black pepper
1 pound of bones, skinless chicken legs, sliced
3 tablespoons of rapeseed oil
1 red pepper, sown, membrane removed, julienned
1/2 yellow onion, thinly sliced
1/2 medium head green cabbage, finely chopped
1/2 big head Napa cabbage, finely crushed
1/2 medium head purple cabbage, finely crushed
1/2 cup of julienned carrots
1 cup cut button mushrooms
1/4 cup shaved bamboo shoots, drained
1/4 cup sliced water chestnut, drained
4 eggs, beaten
2 Recipes Chinese crepes with scallions, recipe follows
3 tablespoons roasted black sesame seeds
1 small bundle scarf, finely shaved
Fresh coriander leaves, for serving, optional
Sriracha, for serving, optional
Chinese crepes with scallions
3/4 cup all-purpose flour
1/4 cup of rice flour
1/2 teaspoon salt
1/8 teaspoon roasted sesame oil
2 eggs
2 shallots, finely cut
Nonstick cooking spray
Directions
Soak the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the cut chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
Once 5 minutes of marinating time remain, heat a large wok or a pan over high heat and add 2 tablespoons of rapeseed oil to heat. Using a slotted spoon, strain the chicken to add to the very hot wok or pan. Cook, leave it to brown, stir occasionally, about 2 minutes. Add the red peppers and the onion slices so that they soften a further minute. Next, add the cabbage and carrots and cook, stirring occasionally, until only browning, about 2 minutes. Slide the chicken and vegetables on the side of the wok and stir the mushrooms, bamboo shoots and water chestnuts. Remove from heat and set aside, keep warm.
Place a non-stick pan on medium heat and add the remaining 1 tablespoon of rapeseed oil. Add the beaten eggs of the pan to climb, 2 to 3 minutes. Once cooked, break the eggs with a rubber spatula and add the chicken. Toss.
Spread over 1 tablespoon of hoisin sauce on each Chinese crepes with scallions. Top with some mu shu chicken, sesame and shallots. Add cilantro leaves, if desired. Roll like a crepe and serve with Sriracha if desired.
Chinese crepes with scallions
In a middle glass mixing bowl beat the flour, salt, 1 cup of water, the sesame oil and the eggs; The dough should be smooth and free from lumps.
Heat a crepe pan or 8-inch non-stick pan over medium heat. Very lightly coat the pan with non-stick cooking spray. Bowlspoon in 1/4 cup dough. Gently twirl the pan for a few seconds, whirl the dough to create a thin, even layer above the ground. Add 1 to 2 tablespoons of shallots to each pancake at this point. Cook the pancake until the bottom is pale and only firm, about 1 minute.
Pound the pancake and cook for another 30 seconds. Remove from the pan and transfer to a plate and cover with a kitchen cloth. Continue with the rest of the dough until all pancakes have been made. Keep warm until ready to serve.
