Ingredients
3 lbs chicken pieces, skinned
1/4 tsp salt
1/8 tsp black pepper
1/2 C Water
1/4 C Soy sauce
2 tsp Toasted sesame oil
3/4 tsp Ground ginger
8 ea Moo shu wrappers or 7 inch tortillas.
1/2 C Hoisin sauce
2 C Packaged shredded cabbage with carrot
Preparation
In a 3 1/2 to 4 qt slow cookeer place chicken pieces. Sprinkle with salt and petter. In a small bowl stir together water, soy sauce, sesame oil, and giner. Pour over chicken.
Cover and cook on low heat for 6 to 7 hours or high heat for 3 to 3 1/2 hours.
Remove chicken from cooker, reserving cooking liquid. When cool enough to handle, remove chicken from bones. Using two forks, pull chicken apart into shreds. Return chicken to cooker; heat through.
To serve, spread each tortilla with 1 tablespoon hoisin sauce. using a slotted spoon, spoon shredded chicken just below centers of tortillas. Top with shredded cabbage. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.
