Mongolian Chicken

Hoisim sauce is one of the main ingredients to make Mongolian stir-fry. We like to order this dish when we dine out at a Chinese Restaurant. I make some changes to prepare a hearty and quick meal for my family.

Instead of using sliced beef or chicken, I use chicken drumsticks. Actually, choosing these chicken drumsticks make this dish more easier to prepare.

I serve this dish over steamed asparagus and white rice.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source: food.about.com modified by me

What you need:

4 pieces chicken drumsticks

Marinade:

• Pinch of salt - I didn't put any salt
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon soy sauce

Sauce:

• 3 teaspoon Hoisin sauce
• 2 teaspoon water
• 1 teaspoon dark soy sauce, I substituted with regular soy sauce
• 2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
• 1/4 tsp chili paste, or to taste - optional

Other:

• 1/2 tsp sugar, I substituted with brown sugar
• 1 cup oil for frying beef
• 1 teaspoon oil for stir-frying
• 4 green onions, sliced on the diagonal into 1-inch pieces
• 1 cup thinly sliced sweet onion
• 1 garlic clove, minced

How to make it:

1. Add the marinade ingredients in the order given and marinate the chicken for ten minutes.
2. Mix together the sauce ingredients in a bowl and set aside.
3. When the chicken has finished marinating, heat the wok and add 1 cup oil. When oil is ready, add the chicken and fry until it changes color. Remove the chicken from the wok and drain on paper towels.
4. Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the green onions.
5. Add the sauce and bring to a boil, stirring to thicken.
6. Stir in the sugar. Add the chicken and combine with the sauce and sliced sweet onion. Serve hot.

Serves : 2

Preparation : 15 minutes

Cooking : 15 minutes