Moo Shu Chicken

We first ate this dish at the Golden Phoenix on Camelback road in Phoenix. It was a quaint, family owned place with salt water fish tanks everywhere. The waitress always brought out the pancakes and filling separately. She would hold one chopstick in each hand and assemble these like a burrito with lightning speed. I tried Jade Garden's version (in MT). My homemade version is better. Use a store bought plum, and hoisin sauce. You could substitute turkey, or pork for the chicken.

Moo Shu Chicken
Mandarin Pancakes:
1 1/2 cups flour
1/4 tsp salt
1/2 cup boiling water
3 Tbsp cold water
2-3 Tbsp flour
sesame oil, or vegetable oil
Stir together the 1 1/2 cups flour and salt. Pour boiling water slowly into flour, stirring constantly with a fork. Stir till well blended. Stir in the cold water. When cool enough to handle, knead in the 2-3 Tbsp flour till smooth and elastic...4-6 minutes. Shape dough into a ball. Place the dough back in bowl. Cover with a damp towel. Let stand for 15-20 minutes. Turn dough out onto lightly floured surface. For into a 12" long roll. Cut roll into 1" pieces. Keep dough covered when not in use. Flatten each piece with your fingers. Roll each piece of dough into a 6" circle. Brush the entire surface of one side of each pancake lightly with sesame or vegetable oil. Stack two pancakes together, greased sides together. (These delicate pancakes are always cooked in pairs because, when rolled out, they are too fragile to cook individually.) In a heavy ungreased pan, cook the pancake stacks over medium heat 20-30 seconds on each side, or till bubbles, and a few golden spots, appear on surface of pancake. Quickly remove from pan. Gently separate paired pancakes. Repeat with remaining pancakes. Makes 12

Chicken Filling:
2 lbs chicken, boneless, cut into bite size pieces
6 mushrooms, chopped fine (optional)
4 green onions, chopped
1 carrot, chopped fine
1 stalk celery, chopped fine
4 tsp ginger root, grated OR 2 tsp dry ginger
6 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
4 Tbsp cooking oil
1/4 cup hoisin sauce
1/4 cup plum sauce
Combine egg, salt, and pepper. Heat a large skillet over high heat. Add 4 Tbsp oil. Stir fry the gingerroot for 30 seconds. Add the 1/2 the chicken and vegetables. Stir fry 4 minutes, or until chicken is just done. Remove mixture from the pan. Add the other 1/2 of the chicken and vegetables. Stir fry 4 minutes, or until chicken is just done. Add all of the meat mixture to the pan. Add the eggs and stir vigorously 30 seconds. Add the hoisin and plum sauces. Heat through, about 30 seconds. Immediately remove from heat and serve.
Combine the rest of the plum and hoisin sauce together and heat. Serve as a dipping sauce.

Assembly:
Spread about 1/4 cup of the meat mixture onto the center of the pancake. Add a little more sauce, if desired. Roll the pancake up like a burrito...starting at one end and rolling up, tucking the bottom under about halfway through rolling. Dip in the sauce mixture.