Mushu with chicken

Ingredients:

• 450 g of sliced, boneless, skinless chicken thighs
• 1 hot red pepper, seeded, stemmed and cut into strips
• 1/2 onion, sliced ​​into half rings
• 1 small bunch of thinly sliced ​​green onions
• 1/2 medium head of white cabbage, finely shredded
• 1/2 large head Napa cabbage, finely shredded
• 1/2 medium head red cabbage, finely shredded
• 1/2 cup julienned carrots
• 1 cup sliced ​​champignons
• 1/4 cup sliced ​​young bamboo shoots (drained)
• 1/4 cup canned water chestnuts (water chestnuts), drained and sliced
• 1/3 cup hoisin sauce, plus a little extra for greasing the pancakes
• 3 tablespoons soy sauce
• 2 tbsp. l. Mirin rice wine
• 1.5 tbsp. l. sesame oil
• 3 tablespoons peeled and chopped fresh ginger
• 1 tbsp. minced garlic
• 3 tbsp. l. canola oil
• 3 tablespoons toasted black sesame seeds
• Fresh cilantro leaves, Sriracha sauce (optional), for serving

Chinese Green Onion Pancakes:

• 3/4 cup wheat flour
• 1/4 cup rice flour
• 1/2 tsp salt
• 1/8 teaspoon toasted sesame oil
• 2 eggs
• 2 thinly sliced ​​green onions
• Non-stick cooking spray

Preparation:

1. In a bowl, combine hoisin, soy sauce, mirin, sesame oil, garlic, and ginger. Season with salt and pepper. Add the shredded chicken and stir. Marinate the chicken, covered, at room temperature for 20-30 minutes.
2. About 5 minutes before the end of marinating, heat a large wok or skillet over high heat and add 2 tablespoons of canola oil until hot.
   
   Using a slotted spoon, remove the chicken from the marinade and place it in a very hot wok or skillet. Cook until the chicken is well browned, stirring occasionally, for about 2 minutes.
   
   Add the hot red pepper and onion rings. Cook for another minute until softened. Then add the cabbage and carrots and cook, stirring occasionally, until the cabbage is lightly browned, about 2 minutes.
   
   Move the chicken and vegetables to the side and add the mushrooms, bamboo shoots, and water chestnuts. Remove from the heat and let stand, keeping the contents of the pan warm.
3. Place a nonstick frying pan over medium heat and add the remaining tablespoon of canola oil. Add the beaten eggs and fry for 2-3 minutes.
   
   When the eggs are ready, use a silicone spatula to break them into pieces and add them to the chicken. Stir.
4. Spread each Chinese scallion pancake with a tablespoon of hoisin sauce. Top with the mushu chicken and sprinkle with sesame seeds and green onions. Add cilantro leaves if desired. Roll the pancake into a tube and serve with sriracha sauce (optional).
   
   Chinese Green Onion Pancakes
   
   In a medium glass bowl, combine flour, salt, 1 cup water, sesame oil, and eggs. The dough should be smooth and lump-free.
   
   Heat a 20cm (8-inch) nonstick pan or crepe griddle over medium heat. Coat it very thinly with cooking spray. Pour in 1/4 cup of batter. Gently swirl the pan for a few seconds to spread the batter evenly across the bottom. At this point, sprinkle each crepe with 1-2 tablespoons of green onion. Cook until the bottom is pale and crisp, about 1 minute.
   
   Flip the pancake and cook for another 30 seconds. Remove from the pan, transfer to a plate, and cover with a kitchen towel. Repeat with the remaining batter until all the pancakes are cooked. Keep warm until ready to use.