Recipe - Mu Shu Chicken

One half pound Boneless skinless chicken
thighs
1 teaspoon Cornstarch
2 tablespoon Plus One half teaspoon soy sauce
2 One half tablespoon Medium dry sherry
2 lg Eggs
One fourth teaspoon Salt
One half pound Piece jicama
3 Scallions
4 Flour tortillas
5 tablespoon Vegetable oil

Cut chicken into 1/4inch thick strips and in a shallow baking dish stir
together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until
combined well. Add chicken to marinade and toss to coat well. Marinate
chicken, covered, at room temperature 15 minutes.

Preheat oven to 350 degrees.

In a bowl, whisk together eggs, One half teaspoon soy sauce, and salt. Peel
jicama and cut into sticks about 3inches long and 1/4inch thick. Cut
scallions into pieces about 1 1/2inches long and halve white pieces
lengthwise.

Wrap tortillas in a sheet of foil and heat in oven until hot, about 8
minutes.

While tortillas are heating, heat a 8 to 10inch heavy skillet, preferably
cast iron, over moderately high heat until a bead of water dropped on
cooking surface evaporates immediately. Add 1 One half tablespoons oil, swirling
skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs
until just cooked through but not browned, about 10 seconds. Transfer eggs
to a bowl and break up into bite size pieces.

Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2
tablespoons oil until hot but not smoking. Stir fry jicama 30 seconds and
add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until
jicama is crisptender. Add vegetables to eggs. Add remaining 2 tablespoons
oil to skillet and heat until hot but not smoking. Stir fry chicken with
marinade 1 minute, or until just cook through. Add vegetable mixture with
remaining tablespoons soy sauce and remaining One half tablespoon Sherry and
stir fry until heated through.

Divide chicken mixture between 2 plates and serve with tortillas for
wrapping.

Yield: 2 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9083

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998