Mongolian Barbecued Breast of Chicken

Mongolian Barbecued Breast of Chicken 

Mongolian Chicken Ingredients:

For the chicken and mongo marinade

 * 3/4 tablespoon ginger , stripped and minced

 * 3 garlic cloves , minced

 * 1 shallot , stripped and minced

 * 1 tablespoon cilantro leaf , generally cleaved

 * 1/4 cup spanish sherry wine vinegar

 * 1/8 cup hoisin sauce

 * 1 1/2 tablespoons soy sauce

 * 1 1/2 tablespoons rice wine vinegar

 * 1 1/2 tablespoons sesame oil

 * 1 1/2 tablespoons plum sauce

 * 1 1/2 tablespoons rich peanut butter

 * 1 1/2 tablespoons honey

 * 1 1/2 teaspoons salsa , sriracha

 * 4 (8 - 10 ounce) chicken bosoms , with one little wing bone appended

 For the Annatto Reddened Rice

 * 1 cup crude long grain rice

 * 2 tablespoons annatto oil

 * 2 tablespoons margarine

 * 4 garlic cloves , stripped and minced

 * 1 scotch cap pepper , stem and seeds disposed of and minced

 * 1/2 onion , diced medium little

 * 1 carrot , stripped and diced medications. little

 * 1 stem celery , cleaned and diced medications. little

 * 2 little straight leaves , broken

 * salt and pepper , to taste

 * 1 1/4 cups chicken stock

  Mongolian Chicken Instructions:

 1.Combine all elements for the marinade including chicken, blend well and hold. Marinate the bosoms 1-3 hours canvassed in refrigeration.

 2.Make rice:.

 3.In a saucepot heat the arranged annatto oil and the margarine on medium high hotness.

 4.Now add the scotch hood and the garlic and mix. Cook 15 seconds and afterward add the leftover vegetables and the inlet leaves and mix well. Permit the vegetables to cook until all around coated. (Permit right around 10 minutes to truly get the flavor out of the veg.) Stir every now and again.

 5.Now add the rice and the salt and pepper. Mix well. Presently add the chicken stock and mix once. Heat to the point of boiling and afterward quickly bring down the hotness to extremely low. Cover the pot and cook until all of the stock is retained. (Around 13-15 minutes). Can be kept warm for 30 minutes, (or more) prior to serving whenever wanted.

 6.Remove the bosoms from the marinade and barbecue them until just cooked through and put the chicken on a warm plate.

Mongolian Barbecued Breast of Chicken VIDEO