An extraordinary Mongolian chicken formula to attempt !
Fixings:
2 tsp groundnut/nut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken bosoms cut on askew
into 1/4"- thick by 2"- long cuts
1/2 tsp minced garlic
2 tsp newly ground stews
1/2 tsp finely-hacked onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/nut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see formula)
1 tsp dim soy sauce
4 x Chinese dried mushrooms absorbed warm
water for 45 minutes, flushed, water
crushed out, stems disposed of, covers split
1/2 sm red ringer pepper cut 1" triangles
3 x scallions (spring onions), mostly white cut into 2" lengths
1/2 tsp cornstarch blended in with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)
Guidelines:
Combine the marinade fixings as one and marinate the chicken while you set up each of different elements for cooking. Combine as one the garlic, stews, and onion.
Consolidate the ground bean sauce, water, and sugar. Heat a wok, add the groundnut oil, and twirl the surface with oil. Pan sear the garlic blend for 5 seconds.
Add the ground bean sauce blend and sautéed food for 5 seconds. Add the rice wine and join. Pour in the stock; then, at that point, the dim soy sauce and mix to join.
Add the chicken, mushrooms, ringer peppers, and scallions. Pan sear over high hotness for 2 to 3 minutes. Then, lessen the hotness a tad, and mix in the thickening combination for a couple of moments. At long last, add the sesame oil, which will confer a wonderful aroma and wealth to the dish. The Mongolian chicken is prepared to serve hot...nice ! Appreciate it !
Mongolian Chicken Video :
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