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A tasty chicken recipe that Genghis Khan loved, so why not give it a try?

Welcome to the series of gourmet chicken recipes. Today is the best Central Asian chicken dish ever created and one of the best dishes to be the centerpiece of your next dinner…

mongolian chicken

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 chiles, 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 into 1-inch triangles, 3 mainly white scallions cut 2″ long, 1/2 teaspoon cornstarch, 2 teaspoons cold water to thicken, 1 teaspoon sesame oil, 2 teaspoons mashed bean sauce (mo si jeung), 10 oz boneless skinless chicken breasts (sliced ​​diagonally into 1/4″ thick by 2″ long slices, 4 mushrooms dried (soaked in warm water for 45 minutes), rinsed, water drained, stems discarded, tops cut in half)

Method:

1. Mix the marinade ingredients and marinate the chicken while you prepare all other ingredients for cooking.

2. Mix garlic, chiles and onions. Combine mashed bean sauce, water, and sugar.

3. Heat a wok, add the peanut oil and toss the surface with oil.

4. Sauté the garlic mixture for 5 seconds.

5. Add refried bean dip mixture and sauté 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 chicken, mushrooms, bell peppers, and spring onions.

8. Sauté over high heat for 2 to 3 minutes. Then reduce the heat a bit and add 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 APPETITE…..

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