SLOW COOKER MOO SHU CHICKEN
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish
- Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
- In slow cooker place cabbage and carrots on the bottom.
- Top with chicken pieces.
- Drizzle 1/4 cup of the Hoisin sauce mixture.
- Cover and cook on low 6 hours.
- Stir in remaining Hoisin sauce mixture.
- Serve over green onion pancakes.
- Top with green onions for garnish.
GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste
- Sift flour into a bowl and make a well in the center.
- Pour boiling water into the well.
- Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
- Remove dough from the bowl and brush with sesame oil.
- Invert bowl over dough and let cool 5 minutes.
- Lightly knead dough until smooth and elastic.
- Brush again with sesame oil and place in plastic bag.
- Set aside for an hour.
- Roll dough back and forth to form a log about 10 inches long.
- Cut into 6 equal pieces.
- Roll each piece into a ball.
- Roll out each ball to a 7 inch pancake.
- Brush with sesame oil.
- Sprinkle with salt.
- Top each pancake equally with green onions.
- Roll into a tight coil.
- Brush with sesame oil.
- Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
- Use enough coconut oil to make 1inch deep in a shallow skillet.
- When oil is hot, cook pancakes until golden brown, turning once.
- Drain on paper towels and sprinkle with salt.
