I love Chinese food and Mongolion Chicken and Mongolion Beef is also one of my favorites due to the hot and sweet taste.
You can serve this dish with fried rice and also with Chowmein.
- Boneless chicken cut in strips 500g
- Egg 1
- Chicken broth 1/2 cup
- Cornflour 1/2 cup
- Hoisin Sauce 2 tbsp
- Oyster Sauce 1 tbsp
- Sugar 2 tsp
- Black pepper 1/2 tsp
- Round Red Chillies Whole 7-8
- Crushed Red Chillies 1 tsp
- Soy Sauce 1 tbsp
- Baby Corn 5-6
- Green Part of Spring Onion 1/2 Cup Cur in 1 inch strips
- Garlic Paste 1 tsp
- Sesame Oil a few drops
- Ketchup 1 tbsp
Make a mixture of egg and 4 tbsp cornflour, coat chicken well in that and fry in hot oil for just till the coating is cooked. It shouldn’t change color.
Remove it from oil.
In a pan take 2 tbsp oil and fry crushed garlic.
When it starts changing color add chicken broth.
Then add chicken pieces and let it cook. (In authentic Chinese cooking they do not cook the chicken very long but as we Pakistanis like it tender so I cook it a bit longer.
After 7-8 minutes add soy sauce, baby corn, sugar, pepper, whole red chilli, soy sauce, hoisin sauce, oyster sauce, sesame oil and red chilli flakes. Do not add salt if you have used chicken cubes to prepare chicken stock.
Adjust salt, pepper etc.
Cook for two minutes and then add spring onion.
Mix 2 tbsp corn flour with 1/4 cup water and add it to sauce.
Turn of the stove and serve as soon as the sauce gets thick.