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Glutenfreeda's Recipe Index
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Mu Shu Chicken with Chinese Pancakes

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Involved

Ingredients

For the poaching liquid:
3 whole star anise
3 2-inch strips of orange peel
3 cinnamon sticks
1 1-inch piece of fresh ginger, sliced
10 cups water
2 Tablespoons kosher salt
2 Tablespoons sugar
1/4 cup Chinese white rice wine
1 whole nutmeg
1 whole free-range chicken (about 3-1/2 pounds)

For the coating:
1-1/2 Tablespoons honey
3 Tablespoons water
1-1/2 teaspoons sherry
1-1/2 teaspoons white rice vinegar

For frying:
6 cups of peanut oil

For the pancakes:
1/2 cup milk
1/4 cup gf flour
Pinch of salt
1 egg, lightly beaten
3/4 teaspoon sesame oil
2 teaspoons fresh ginger, minced
1 garlic clove, minced
1 scallion, finely chopped
1 teaspoon vegetable oil

For serving:
1/3 cup gf Hoisin sauce
4 scallions, sliced into 2-inch pieces

Directions

Place the star anise, orange peel, cinnamon sticks, ginger, 10 cups water, salt, sugar, Chinese white rice wine and nutmeg in a large stockpot. Bring to a boil. Cover the pot, lower the heat and simmer for 20 minutes. Increase the heat to high and return to a boil. Add the chicken to the pot, breast side up. Cover and bring back to a boil. Once boiling, lower the heat and simmer for 15 minutes. Turn the chicken over. Bring back to a boil. Lower heat and continue to simmer for 15 more minutes.

Turn off the heat and let the chicken sit in the liquid, covered, for 10 minutes. Remove the chicken and transfer to a rack set over a jelly roll pan to catch the juices. Pierce the skin with a fork to help drain the chicken. Discard the poaching liquid.

In a small microwave safe bowl, combine the honey and 3 tablespoons water. Microwave for 30-45 seconds to melt the honey. Stir to blend. In a separate bowl, combine the sherry, white rice vinegar and cornstarch. Whisk in the honey mixture.

With a pastry brush, coat the chicken thoroughly with the honey-cornstarch mixture. Transfer the chicken, still on the rack to the refrigerator and let dry completely, about 6 hours. Remove the chicken from the refrigerator and let sit for at least 30-45 minutes to allow it to come closer to room temperature.

While you wait, make the pancakes. Place the milk, gf flour, salt, egg and sesame oil in a blender and process until smooth. Transfer the mixture to a large measuring cup with a pouring lip. The batter should be the consistency of heavy cream. If it is too thick, add water, about 1 teaspoon at a time, until you get the right consistency. Stir in the ginger, garlic and scallions.

Heat the oil in a non-stick crepe pan over medium-high heat. Pour about 2 tablespoons of the batter in the center of the pan, then swirl the pan to make a circle about 4 inches in diameter. Cook the pancake over medium-high heat until golden brown. Flip the pancake over and brown the other side. Remove from the pan and keep warm. Repeat process until all the batter is used up.

Heat a wok over high heat for a minute. Add the peanut oil and heat it to 375°F. Using a large Chinese strainer, lower the chicken into the oil, breast side up and deep fry for 3 minutes. Use a ladle to pour oil over the chicken to ensure uniformity while frying. Carefully, turn the chicken by inserting a wooden spoon into its cavity, and deep fry the other side for 3 minutes, again ladling the oil over the top of the chicken as it cooks. Repeat this process until the chicken is golden brown on all sides. Turn off the heat and transfer the chicken to a rack. Tent chicken with foil and let drain. Place the chicken on a carving board and slice the meat and skin off together into pieces approximately 1 by 2 inches. Keep warm.

To serve, brush a pancake with hoisin sauce, place a chicken slice in the pancake and add a couple of scallion pieces. Fold up the pancake to create an envelope of sorts and enjoy!

Tips

This recipe takes a good day to prepare so plan accordingly.

Be very careful as you fry the chicken to prevent any oil from spilling and causing any accidental burns.

We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in the pancakes. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)