Ingredients
- tablespoon sdried wood ear mushrooms, rehydrated and slice d (yields 1/2 cup)
- 1/2 lb (225 g) chicken breast or thigh, slice d into thin strips (approximately 1 breast)
- teaspoon sshaoxing wine
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- teaspoon cornstarch
- teaspoon sesame oil
- tablespoon sweet bean paste(or oyster sauce)
- teaspoon shaoxing wine
- teaspoon soy sauce
- 1/8 teaspoon sugar
- tablespoon speanut oil(or vegetable oil, divided)
- eggs, beaten
- 1/2 yellow onion, slice d
- "(2.5 cm) ginger, minced
- 1/2 cup bamboo shoots, slice d into strips
- cup slice d napa cabbage(cut to 1”1/2.5 cm piece s)
- Homemade duck pancakes(or packaged duck/moo shu pancakes)
- OR steamed rice
Instructions
- Place the wood ear mushrooms in a small bowl and cover with hot water. Let rehydrate for 15 minutes, or until thoroughly tender. Drain, remove and discard any tough ends, and slice the mushrooms into thin strips.
- Slice the chicken against the grain, first into thin slices then into thin strips.
- Use your hands to gently coat the sliced chicken with the shaoxing wine, salt, and pepper. Then add the cornstarch and mix again until fully coated. Do the same with the sesame oil. This will help keep the chicken strips from sticking together. Marinate for 10 to 15 minutes.
- While the chicken is marinating, combine the sauce ingredients.
