Probably not what you’d call a traditional English Winter Warmer. But it’s cold in Mongolia and there’s steam here over the dish. So I thing we can extend this definition?
Ingredients:-
500g for Chicken Breast, cut into strips
2 Tsp of Cornflour
½ Tsp of Chinese Five Spice
60ml of Shaoxing Wine
2 Cloves of Garlic, minced
2 cm of fresh Ginger, grated
2 Tbsp of Soy Sauce
1 Onion, cut into wedges
½ a Red Pepper, sliced
3 Spring Onions, cut into lengths
80ml of Hoisin Sauce
2 Tsp of Sesame Oil
1 Tsp of Toasted Sesame Seeds, to garnish
50g of Steamed Mange Tout & Mixed Rice, as sides
Oil to fry
Method:-
(1) Combine the Cornflour, Five Spice, Shaoxing Wine, Garlic, Ginger and 2 Tsp of the Soy Sauce.
(2) Add the Chicken and toss to coat.
(3) Place in the fridge to marinade of 30 minutes.
(4) Hear a little Oil in a Wok or large Frying Pan or a high heat.
(5) Remove the Chicken from the marinade, keeping the marinade.
(6) Fry the Chicken until lightly browned on all sides.
(7) Add a little more Oil and then add the Onions are stir fry for a further minute.
(8) Return the Chicken to the Wok with the reserved marinade, Hoisin Sauce, Sesame Oil and remaining Soy Sauce.
(8) Heat Sizzler Skillets in the over to 200c, if you have them. If not warm plates.
(9) Fry for 2 to 3 minutes until the sauce thickens and the Chicken is hot.
(10) serve with a sprinkling of Seseme seeds.
We Served ours with home fried Prawn Crackers, Mixed Rice and Steamed Mange Tout.
