I admit, I am a big-time wimpy mama. I have been loving “Princess Power Week” with the girls, but I am also missing my boy. Just a few more days and he’ll be back from camp. I can’t wait! Of course, none of them will be as CLEAN as they are in the photo. My son will have to be deloused before being let back in the house. There can never be enough hot water and soap after getting home from camp!
Last night for supper we had my version of Moo Shu Chicken done in the slow cooker. I also made wraps (instead of using warmed corn tortillas, which you could also use). The wraps are an adaption of an Asian-style steamed dumping recipe I have been experimenting with, but rolled very, very thin. It’s really how amazing how easy this is to work with and how thin you can roll this dough without the benefit of gluten and without xanthan gum. If you can’t have corn, this would make a nice corn tortilla substitute. I think I also need to see how it works for egg rolls and wonton wrappers next month. I would be in heaven!!
Head over to Sandra’s for Slow Cooker Thursday and see what is in everyone else’s crock pot!
I think that chicken thighs would be a better choice, as the texture would hold up nicer and be more “authentic,” however, free range chicken breasts were on sale at my local store, so that is what I used. If you use thighs, you may need to cook for slightly longer to be able to shred the meat. This made enough for my family to have leftovers for lunches (of course, my human garbage disposal is gone for the week…)
1/2 cup gluten free low sodium soy sauce (such as San-J)
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons fresh ginger, very finely minced
2 cloves garlic, minced
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup chicken stock or water
2 tablespoons cornstarch or arrowroot powder
6 T thinly sliced green onion
One recipe of Moo Shu Wrappers, cooked
gluten free hoisin sauce or plum sauce, optional
Shredded zucchini, carrots, Napa cabbage, mung bean sprouts or prepackaged veggie slaw
Mix soy sauce, honey, rice wine vinegar, sesame oil, ginger, and garlic in the bottom of your slow cooker (I used a 6 quart). Place chicken breasts in mixture, stirring to coat chicken breasts on all sides with sauce. Cover slow cooker and cook for 3 hours on high or 6 hours on low until you are able to shred chicken with a fork.
Remove chicken from slow cooker and shred meat. Set aside. Whisk chicken stock and corn starch together. Add to sauce in slow cooker and mix. Return shredded chicken meat to slow cooker, add green onion mix well and cover slow cooker. Cook on high for 1/2 hour until sauce thickens slightly.
To assemble: On Moo Shu wrapper, spread a small amount on hoisin or plum sauce (optional, to taste), add moo shu chicken, top with veggies of choice , wrap or fold and eat.
Moo Shu Wrappers (I am not sure how many this makes at this point as the cute little vulture girls were gobbling them down as I was making them. I had enough for dinner and have about 1/3 of the dough well wrapped in the fridge to cook up today.)
1 cup finely ground rice flour
1/4 cup sweet rice flour
1 1/4 cups water
1/2 – 1 cup tapioca flour/starch
Place rice and sweet rice flour in a pan. While mixing, add water. Cook over medium heat, stirring constantly until flour is cooked and very, very sticky. Remove from heat. Place sticky dough into a mixing bowl. Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer. Allow dough to cool. When cool, remix. If dough is too sticky to handle, sprinkle dough with 2 – 3 tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area). When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.
Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough. I made 5 – 6” rounds.
Cook wraps in a dry skillet until dry and starling to lightly speckle, then flip and cook on the other side. Place cooked wrap on a plate covered with a clean towel to keep warm while cooking the rest of the wraps. Or cook, cool, stack, cover well in a ziplock bag and refrigerate until you use. Warm briefly before filling.
Look how thin it rolls out! Whoa!!
Sorry about the photo quality, I was making dinner, rolling dough, and trying to take pictures with my phone, not my camera (which I couldn’t find). Not the best combo!