Mongolian Chicken

Description

 * This recipe yields 4 servings.

Ingredients

 * 2 tsp groundnut / peanut oil
 * 3¼ tsp salt
 * ¼ tsp sugar
 * 2 tsp cornstarch
 * 10 oz boneless skinless chicken breasts cut on diagonal into ¼"-thick by 2"-long slices
 * ½ tsp minced garlic
 * 2 tsp freshly-ground chilis
 * ½ tsp finely-chopped onion
 * 2 tsp cold water
 * 2 tsp sugar
 * 1 tbsp groundnut / peanut oil
 * 1 tbsp shaoxing rice wine or dry sherry
 * ⅓ cup chicken broth
 * 1 tsp dark soy sauce
 * 4 Chinese dried mushrooms soaked in warm water for 45 minutes, rinsed, water squeezed out, stems discarded, caps halved
 * ½ small red bell pepper cut 1" triangles
 * 3 scallions (spring onions), mainly white cut into 2" lengths
 * ½ tsp cornstarch mixed with 2 tsp cold water for thickening
 * 1 tsp sesame oil
 * 2 tsp ground bean sauce (mo si jeung)

Directions

 * 1) Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking.
 * 2) Mix together the garlic, chilis, and onion.
 * 3) Combine the ground bean sauce, water, and sugar.
 * 4) Heat a wok, add the groundnut oil, and swirl the surface with oil.
 * 5) Stir-fry the garlic mixture for 5 seconds.
 * 6) Add the ground bean sauce mixture and stir-fry for 5 seconds.
 * 7) Add the rice wine and combine.
 * 8) Pour in the broth; then the dark soy sauce and stir to combine.
 * 9) Add the chicken, mushrooms, bell peppers, and scallions.
 * 10) Stir-fry over high heat for 2 to 3 minutes.
 * 11) Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
 * 12) Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
 * 13) Serve hot.