Mongolian Chicken
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 2 teaspoons peanut oil or 2 teaspoons peanut oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 2 teaspoons cornstarch
- 10 ounces boneless skinless chicken breasts
- 1⁄2 teaspoon minced garlic
- 2 teaspoons freshly-ground chilies
- 1⁄2 teaspoon finely-chopped onion
- 2 teaspoons cold water
- 2 teaspoons sugar
- 1 tablespoon peanut oil or 1 tablespoon peanut oil
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- 1⁄3 cup chicken broth
- 1 teaspoon dark soy sauce
- 4 dried Chinese mushrooms
- 1⁄2 small red bell pepper, cut 1-inch triangles
- 3 scallions, mainly white cut into 2-inch lengths (spring onions)
- 1⁄2 teaspoon cornstarch, mixed with
- 2 teaspoons cold water, for thickening
- 1 teaspoon sesame oil
- 2 teaspoons ground bean sauce (mo si jeung)
directions
- (This is what I couldn't put in the ingredient section :10 oz boneless skinless chicken breasts (cut on diagonal into 1/4" thick by 2-inch -long slices)and 4 x Chinese dried mushrooms (soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved).
- Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
- Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
- Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
- Serve hot over rice.
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Reviews
-
My daughter and I made this this week. The directions were not great and we had to make up as we went. It turned out good but was a lot of hard work. Most of the work was trying to decide what was the marinade for the chicken and so forth; we really couldn't figure it out so we just made it up as we went. It's a great recipe but it would be helpful if the ingredients were separated into marinade and so forth so it's not so confusing.
RECIPE SUBMITTED BY
Zuleika L.
Edinburgh
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I am a proud mother of three healthy boys aged 15,11 and 5. I'm originally from the tiny island of Bermuda and have been living in Edinburgh since July 2005.
I've been collecting recipes since I was about 14 or 15 and been cooking and baking since then as well.
I love all kinds of crafts also. In my spare time if I'm not in the kitchen; I crochet, make jewelry, bead, knit, sew, cross stitch, do plastic canvas and quilt. I have a short attention span, so I have plenty of different craft choices when I get bored of doing something. Oh, and I also like to read, listen to music, fiddle with any electronic gadget, collect dvd's and watch them, and I'm an internetaholic! :-) I keep a craft blog at http://hobbyzu.blogspot.com and I sell my crocheted items and patterns at http://hobbyzu.com. I keep pretty busy and being self employed gives me more time to explore cooking! :-)
I'm mostly interested in cook books featuring regular old home cooking and favorites. When I moved to the UK I had to get rid of my cookbook collection. I did keep all my Bermudian cookbooks, charity cookbooks and 'The Foods of Israel Today' and Better Homes and Gardens 'Hometown Favorites'.
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I am most passionate when it comes to my family and caring for them. Getting to feed them is an added bonus! Lucky for me, my boys are steadily growing pigs with bottomless pits for stomachs! lol :-)
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