2 teaspoons groundnut/peanut oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons cornstarch
10 ounces boneless skinless chicken breasts cut on diagonal
into 1/4"-thick by 2"-long slices
1/2 teaspoon minced garlic
2 teaspoons freshly-ground chilis
1/2 teaspoon finely-chopped onion
2 teaspoons cold water
2 teaspoons sugar
1 tablespoon groundnut/peanut oil
1 teaspoon dark soy sauce
4 Chinese dried mushrooms soaked in warm
squeezed out, stems discarded, caps halved
1/2 small red bell pepper cut 1" triangles
3 scallions (spring onions), mainly white cut into 2" lengths
1/2 teaspoon cornstarch mixed with
2 teaspoons cold water for thickening
1 teaspoon sesame oil
2 teaspoons ground bean sauce (mo si jeung)
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.
Comments: Despite being conquerors and overlords, the Mongols were never really assimilated into China. And although the Mongols were already rulers of a world empire, the Han Chinese looked down on them as barbarians.
New skills and new foods were introduced with the new rule, but the Chinese maintained that all their conquerors had to offer by way of food was goat's milk and smelly cheese. Yet some dishes were adopted and have stayed, most notably the Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions and the pungent ground bean sauce.