There is nothing more satisfying than paper-thin pancakes with delicious Mu-shu chicken. Originally made with pork, this famous dish originates in northern China.

In China, Mu-shu pork is known as the poor man?s Peking duck. This is because very little meat is required and it can be ready in minutes whereas the duck takes at least a day to make.

Mu-shu chicken is best had with homemade pancakes made from flour, water, and dark (toasted) sesame oil. Remember if you boil the water before mixing it with the flour, the starch in the flour swells immediately, allowing the flour to absorb more water. After kneading the dough briefly, keep for at least half an hour before rolling out. The pancakes should be cooked over medium-high heat or else the outside will brown before the inside has cooked through. It?s best to make the pancakes before. They can even be frozen. All you need to do is to reheat them by wrapping them in foil and heating them in a 350?F oven for a few minutes or by steaming them.

The filling is a nice mix of textures and flavours. The ingredients are simple ? finely sliced marinated chicken, crunchy shredded cabbage, scrambled eggs (like you find in fried rice), bamboo shoots and shitake mushrooms.

The most important part is of course is a thick sauce that is brushed onto the pancake before the filling is added. A mixture of hoisin sauce, brown sugar, soy sauce, and sesame oil, the thick slightly spicy sauce binds the flavour and texture of the filling to the pancake. The sauce, can be made ahead and refrigerated.

mu-shu chicken

Ingredients: 1/2 lb chicken; 2 tbs soy sauce; 1 tsp cornstarch; 1 tsp dry sherry; 3/4 cup dried shitake mushrooms; 3 tbs vegetable oil; 1 tbs finely shredded ginger; 4 eggs, beaten; 2 cups cabbage; 2 spring onions, white and green parts cut lengthwise and then into 1/2-inch pieces; 1/2 cup bamboo shoots, rinsed, drained, and sliced into a 2-inch juliennes; salt and pepper to taste

Method: Cut the chicken into thin strips. In a glass bowl, mix the soy sauce, cornstarch and sherry. Add sliced chicken and toss till well coated. In a separate bowl, soak mushrooms in warm water for 10 minutes. Drain and rinse well. Cut them into pieces. Heat 2 tbs oil in a non-stick pan over medium-high heat. Add ginger and cook until it is sizzling and fragrant. Add eggs and scramble them. Remove eggs and keep aside. Heat 1 tbs of oil in the pan until very hot. Add the chicken and cook, stirring, until halfway cooked. Then add the cabbage and cook, stirring, until transparent. Add the spring onions, mushrooms, bamboo shoots and salt. Cook, stirring constantly. Return the scrambled eggs to the wok to warm them. Mix well.

To serve, spread some sauce on a homemade pancake, add some stir-fry, and then wrap and enjoy!