مشاركة: مغل محل.......دجاج منغولي رووووووووووعه
شوفي كل اللي لقيته بالانجليزي
بس إذا تبين اترجمه حاضرين
Yield: 4 Servings
Recipe Source:
HOT CHICKEN by Hugh Carpenter and Teri Sandison (c) 1995
6 Chicken thighs; boned and skinned
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Dark sesame oil
1 tb Chinese rice wine or dry sherry
4 Garlic cloves; finely minced
1/2 c Hazelnuts
14 md Button mushrooms
6 whole Green onions
12 small Dried red chiles
1/4 c Cooking oil
WOK SAUCE:
1 tsp Minced tangerine zest
1/3 c Freshly-squeezed tangerine juice
1/4 c Chinese rice wine or dry sherry
2 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark sesame oil
1 tb Red wine vinegar
1 tb Cornstarch
Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide strips. Cut the strips in half. In a small bowl, combine the chicken with the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix thoroughly to coat chicken. Cover and refrigerate the chicken for at least 15 minutes but not longer than 8 hours. Place the hazelnuts on a baking sheet and toast in the preheated oven for 15 minutes, or until the nuts become golden. If the papery skins are still on the nuts, wrap them in a kitchen towel and let cool for a few minutes. Rub the towel vigorously between your palms until all skins have been removed. Set the nuts aside. Cut each mushroom through the stem into 4 wedges. Cut the green onions on a sharp diagonal into 1-inch lengths.
Combine and set aside the green onions, mushrooms, and the dried chiles. Set aside the cooking oil. In a small bowl, combine the wok sauce ingredients and set aside. (All advance preparation may be completed up to 8 hours before you begin the final cooking steps.) Place a wok over the highest heat. When the wok is very hot, add half the cooking oil. Roll the oil around to coat the inside, and when the oil gives off just a wisp of smoke, add the chicken. Stir and toss the chicken until it loses its raw exterior color, about 1 minute. Immediately
transfer the chicken to a plate. Immediately return the wok to the highest heat. Add the remaining cooking oil and, when the oil is hot, add the vegetables and chiles. Stir and toss the vegetables, until the green onions brighten, about 2 minutes. Stir the wok sauce, and pour into the wok. Return the chicken to the wok, add the nuts, and stir and toss until all the ingredients are glazed with sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry to a heated platter or 4 heated dinner plates and serve. This recipe yields 4 servings.
Comments: The next time a stir-fry sauce lists chicken stock, rice wine, or coconut milk as its main ingredient, try substituting fresh citrus juice. In particular, the juice from tangerines and blood oranges, as well as the always available fresh juice from navel and Valencia oranges, makes an ideal foundation for Asian-style stir-fry sauces. The subtle citrus flavor marries well with simple combinations of rice wine and hoisin sauce, minced gingerroot, and dark sesame oil and, in this recipe, with more complex blends of Asian seasonings.
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الطريقه الثانيه :
Serves: 4
Ingredients:
2 tsp groundnut/peanut oil
1/4 tsp salt
1/4 tsp sugar
2 tsp cornstarch
10 oz boneless skinless chicken breasts cut on diagonal
into 1/4"-thick by 2"-long slices
1/2 tsp minced garlic
2 tsp freshly-ground chilis
1/2 tsp finely-chopped onion
2 tsp cold water
2 tsp sugar
1 tbl groundnut/peanut oil
1 tbl Shaoxing rice wine or dry sherry
1/3 cup Family Chicken Broth (see recipe)
1 tsp dark soy sauce
4 x Chinese dried mushrooms soaked in warm
water for 45 minutes, rinsed, water
squeezed out, stems discarded, caps halved
1/2 sm red bell pepper cut 1" triangles
3 x scallions (spring onions), mainly white cut into 2" lengths
1/2 tsp cornstarch mixed with
2 tsp cold water for thickening
1 tsp sesame oil
2 tsp ground bean sauce (mo si jeung)
Directions:
Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.
Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.
Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.
Serve hot.
