Wednesday, 25 April 2012

Mongolian Chicken

2 pcs boneless chicken breast - slice into thin strip
1 cup corn flour + water
3 cloves garlic - chopped
3-4 pcs dried chilli - cut
1/2 green capsicum - cut
1 large onion - cut into wedges
1 stalk spring onion - cut
1/2 tsp black pepper
salt to taste

Sauce Ingredients
1/2 cup chicken broth
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 tbsp soy sauce
1 tsp white vinegar
1 tsp plum sauce

1. Coat chicken with corn flour & salt, (toss the chicken using the zip lock bag). Heat oil in a wok and deep fry until crispy. Set aside
2. Reduced the oil, add fried the dried chili until crispy and keep aside
3. Add another 1 tbsp oil and sauté the garlic and onions until fragrant
4. Add sauce ingredients let it simmer until it's thicker. Add the spring onion. Removed 
5. Put the chicken & dried chili in a bowl. Pour the sauce on to fried chicken, mixed well.
6. Served with white rice while it's still hot

Note: The original recipes contain dry sherry, but I replace it with white vinegar and plum sauce. You can use 1 tbsp dry sherry instead of vinegar and plum sauce. 

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