Mu Shu Chicken
INGREDIENTS
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4 tablespoons groundnut oil (peanut)
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2 eggs, lightly beaten
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1 clove garlic, crushed and finely chopped
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1 tablespoon freshly grated ginger
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9 ounces skinless chicken breasts, diced
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1 tablespoon Shaohsing rice wine or dry sherry
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2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced
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1 small carrot, diced
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2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis
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2 ounces dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or fresh shiitake or chestnut mushrooms, diced
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4 ounces canned bamboo shoots, drained and diced
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Handful dry-roasted peanuts
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2 tablespoons light soy sauce
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1 teaspoon toasted sesame oil
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2 to 3 pinches freshly cracked white pepper
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12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish
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*Can be purchased at your local Chinese restaurant.
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