Description
The name has no relation to Mongolia - is a typical Americanized Chinese dish. Often take beef, I made a version suitable for chicken, slightly reduced the sweetness, added a little of myself, but the recipe has not changed. The dish is prepared in minutes, so prepare and chop everything in advance.
Ingredients
-
Chicken fillet
700 г
-
Vegetable oil
3 ст. л.
-
Corn starch
1/2 стак.
-
Green onions
2 шт
-
Ginger
1 ч. л.
-
Garlic
2 ст. л.
-
Salt
-
Black pepper
-
Onion
1 шт
-
Sesame oil
1 ст. л.
-
Broth
1/4 стак.
-
Soy sauce
3 ст. л.
-
Oyster sauce
1 ст. л.
-
Dry white wine
1 ст. л.
-
Brown sugar
1 ст. л.
-
Lemon juice
1 ст. л.
-
Corn starch
1/2 ст. л.
-
Peppers red hot chilli
1 ч. л.
Cooking
Chicken fillet cut into medium-sized pieces
Onion cut into quarters, every shred, chop garlic, cut 2 feathers green onions and grate the ginger
To heat the oil. Fillets put in a bag, sprinkle them with starch and shake well. This is the breading for meat. Batches fry the fillets in a single layer until Golden brown. Spread on a napkin to absorb fat. Then add to pan with sesame oil. Fry 2 onions, garlic and ginger until clear, do not give them much to boil.
The ingredients for the sauce combine in a saucepan. Cook until thick.
In the prepared sauce to put fillet, the vegetables and carefully stir. All the pieces should be covered on all sides with the sauce. Serve with rice and noodles.
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