Mongolian Chicken

 

Ingredients:

2 pieces whole chicken legs (debone and de-skin; cut into bite sized pieces)

1 onion (peeled, cut into slightly bigger strips)

2 sprigs spring onion (cut into 2" length)

6 pieces dry chilies

1 tbsp. garlic (peeled and chopped)

1 tbsp. Shaoxing Wine

1 tbsp. light soy sauce

1/2 tbsp. oyster sauce

Dash of sugar

1/2 tsp. ground black pepper

1 tbsp. cooking oil

1 tsp. sesame oil

Marinade for chicken:

1 tbsp. light soy sauce

Pinches of ground white pepper

1/2 tbsp. cornflour

1/2 tbsp. cooking oil

Methods:

1. Marinate chicken pieces with the marinade ingredients for few hours.
2. In a medium heated wok, add cooking oil.  Add in garlic and dry chilies, saute until the dry chilies turn brown; then add chicken.
3. Stir-fry chicken for few minutes or until turn opaque, add shaoxing wine, stir to combine.  Add onions, light soy sauce, sugar, oyster sauce and ground black pepper; continue to stir-fry for few minutes.
4. Finally, add spring onions and drizzle in the sesame oil, stir to combine and off the heat.
5. Dish onto a serving plate and serve with a bowl of warm cooked fluffy rice.

This recipe is adapted from Chef Yang with a slight adjustment to suit my cooking preference.