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CHICKEN
RECIPE OF THE DAY (January 31st 2007):
Mongolian Chicken
by Zusie
Ingredients: 2
tsp. peanut oil, 1/4 tsp. salt, 1/4 tsp. sugar, 2 tsp.
cornstarch, 10 ounces boneless skinless chicken breasts,
1/2 tsp. minced garlic, 2 tsp. freshly ground chillies,
1/2 tsp. finely chopped onions, 2 tsp. cold water, 2
tsp. sugar, 1 tbsp. peanut oil, 1 tbsp. shaoxing rice
wine or dry sherry, 1/3 cup chicken broth, 1 tsp. dark
soy sauce, 4 dried Chinese mushrooms, 1/2 small red
bell pepper cut 1-inch triangles, 3 spring onions mainly
white cut into 2" lengths, 1/2 tsp. cornstarch,
2 tsp. cold water for thickening, 1 tsp. sesame oil,
2 tsp. ground bean sauce (mo si jeung), 10 oz boneless
skinless chicken breasts (cut on diagonal into 1/4"
thick by 2" long slices, 4 Chinese dried mushrooms
(soaked in warm water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved)
Method:
1. Mix the marinade ingredients together and marinate
the chicken while you prepare all of the other ingredients
for cooking.
2. Mix together the garlic, chilis, and onion. Combine
the ground bean sauce, water, and sugar.
3. Heat a wok, add the groundnut oil, and swirl the
surface with oil.
4. Stir-fry the garlic mixture for 5 seconds.
5. Add the ground bean sauce mixture and stir-fry for
5 seconds.
6. Add the rice wine and combine. Pour in the broth
then the dark soy sauce and stir to combine.
7. Add the chicken, mushrooms, bell peppers, and scallions.
8. 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.
9. Finally, add the sesame oil, which will impart a
beautiful fragrance and richness to the dish.
serve hot over rice
BON APÉTIT.....
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