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Ingredients

• 4 tablespoons groundnut oil (peanut)
• 2 eggs, lightly beaten
• 1 clove garlic, crushed and finely chopped
• 1 tablespoon freshly grated ginger
• 9 ounces skinless chicken breasts, diced
• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced
• 1 small carrot, diced
• 2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis

• 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
• 4 ounces canned bamboo shoots, drained and diced
• Handful dry-roasted peanuts
• 2 tablespoons light soy sauce
• 1 teaspoon toasted sesame oil
• 2 to 3 pinches freshly cracked white pepper
• 12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish
• *Can be purchased at your local Chinese restaurant.

Description

Cooking Channel Serves Up This Mu Shu Chicken Recipe Recipe From Ching-He Huang Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel