Chinese recipes
Mongolian Chicken

2 teaspoons groundnut/peanut oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons cornstarch
10 ounces boneless skinless chicken breasts -- cut on diagonal
into 1/4"-thick by 2"-long slices
1/2 teaspoon minced garlic
2 teaspoons freshly-ground chilis
1/2 teaspoon finely-chopped onion
2 teaspoons cold water
2 teaspoons sugar
1 tablespoon groundnut/peanut oil
1 tablespoon Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth -- (see recipe)
1 teaspoon dark soy sauce
4 Chinese dried mushrooms -- soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 small red bell pepper -- cut 1" triangles
3 scallions (spring onions), mainly white -- cut into 2" lengths
1/2 teaspoon cornstarch -- mixed with
2 teaspoons cold water -- for thickening
1 teaspoon sesame oil
2 teaspoon ground bean sauce (mo si jeung)

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.

This recipe yields 4 servings.

Comments: Despite being conquerors and overlords, the Mongols were never really assimilated into China. And although the Mongols were already rulers of a world empire, the Han Chinese looked down on them as barbarians.


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