Moo Shu Chicken (with pancakes!)
This pressure cooker Moo Shu Chicken is packed with umami from hoisin, oyster sauce, garlic, and tender chicken. Stir-fried with mushrooms, napa cabbage, and scrambled eggs, it's all wrapped in warm Mandarin pancakes for a perfect mix of textures and flavors!
Equipment
- 1 Mixing bowl For marinating chicken
Ingredients
Main Ingredients
- 8 oz chicken breast sliced in thin strips
- 1 tablespoon water plus 2 tablespoons hot water
- 1 teaspoon cornstarch
- 1 teaspoon oil plus 3 tablespoons divided
- ½ teaspoon sesame oil
- ⅛ teaspoon ground white pepper
- 2 large eggs beaten
- 1 tablespoon hoisin sauce plus extra for pancakes
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 2 cloves garlic minced
- 3 cups napa cabbage shredded
- ½ cup shiitake mushrooms soaked and sliced
- ½ cup wood ear mushrooms soaked and chopped
- ½ cup bamboo shoots julienned
- ¼ cup dried lily flowers soaked and ends removed
- 1 tablespoon Shaoxing wine
- 2 scallions split and sliced into 2-inch pieces
- Mandarin pancakes warmed
Instructions
Instructions
- Marinate chicken with water, cornstarch, oil, sesame oil, and white pepper for 10–15 minutes.
- Scramble eggs in 1 tablespoon oil in a pan, then set aside.
- Stir-fry marinated chicken in 1 tablespoon oil until 80% cooked, then remove from pan.
- Stir-fry garlic, cabbage, mushrooms, bamboo shoots, and lily flowers in remaining oil. Add Shaoxing wine and cook briefly.
- Add sauce, chicken, and eggs back to pan. Toss with scallions and heat until combined.
- Serve with warmed Mandarin pancakes and extra hoisin sauce.
Notes
Leftovers keep in fridge up to 2 days. Store pancakes separately and reheat gently. Filling can be frozen, pancakes cannot.