Mongolian Chicken.

Mongolian Chicken.

Despite the name, this dish along with its more famous counterpart Mongolian beef, has nothing to do with Mongolia. Mongolian beef and chicken were invented in the 1950s by Taiwanese restaurants. This dish is not meant to be overly spicy but rather sweet and savoury. I have added a couple of chillies to liven and give the dish a more complete rounded flavour. I am serving mine with egg fried rice but it's also popularly served with noodles.

Preparation:

In a bowl, put in,

-500g free range chicken breast, slice into 1cm strips.

-2tsp cornflour,

-1tbsp soy sauce,

-Shaoxing rice wine,

-salt/pepper.

Stir to combine, leave to marinate for about an hour.

Seasoning.

In a bowl put in,

-1tbsp dark soy sauce,

-1tbsp light soy sauce,

-1tbsp plum jam,

-2tbsp oyster sauce,

-2tbsp water,

-2tsp sesame oil,

-1/2tsp sugar.

Mix well and leave aside.

Vegetables.

-2 cloves chopped garlic,

-3cm sliced ginger,

-1 sliced onion,

-1 sliced pepper,

-4 sliced spring onions,

-2 fresh chillies (adjust according to your taste)

In a wok, on high heat, with a tablespoon of vegetable oil, fry

-the chicken, add

-garlic,

-ginger.

Cook, stirring to coat the chicken in the fragrant oil, add

-vegetables,

Cook, stirring, until the chicken is almost cooked through, add

-seasoning.

Continue to cook until chicken is done.

Taste and adjust the seasoning.

Spoon onto a serving plate.

Serve with egg fried rice.