Recipe: Mongolian Chicken

Much like its beefy counterpart, Mongolian Chicken is actually a Chinese dish. This recipe features red chilies and spring onions in a savory sauce, and may be served with rice, noodles or pancakes.  

Marinade:
2 pounds boneless skinless chicken breasts or thighs, cut into thin strips
¼ cup soy sauce
1 teaspoon chili oil

Combine all ingredients in a covered container and allow to marinate for 1 hour.  

Sauce:
¼ cup soy sauce
¼ cup Shaoxing rice wine or dry sherry
1 cup chicken broth
1 tablespoon sugar
2 tablespoons black bean sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch mixed with ¼ cup water

Combine all ingredients in a measuring cup and set aside until cooking time.  

Stir-Fry:
1 tablespoon peanut oil
1 teaspoon sesame oil
2 cloves garlic, peeled and minced
2 red jalapeno peppers, seeds and membranes removed, thinly sliced
1 cup mushrooms, thickly sliced
4 scallions, thinly sliced

Heat sesame and peanut oil in a wok. Add garlic, onions, and chicken and stir-fry until chicken is lightly browned. Add sauce mixture and mushrooms and simmer until sauce thickens. Add scallions and peppers and continue simmering until peppers are just done. Remove from heat and serve with condiments and pancakes, steamed rice, or noodles. Serves 4.  

Condiments:
Hoisin sauce
Black bean sauce
Soy Sauce
Chili oil

Pancakes:
1 cup all purpose flour
2 tablespoons cornstarch
1 egg lightly beaten
1 cup cup water, more or less as needed
Non-stick cooking spray or vegetable oil
Parchment paper or waxed paper

Mix the egg and flour together, stirring to blend. Add water a little at a time, stirring until the batter is thin and runny.

The making of pancakes for Mu Shu Pork is an intuitive process in which the batter must be adjusted until it is just the right consistency, not too thick, not too thin; the pan must be just the right temperature and coated with just the right amount of oil, the puddle of batter must be just the right size, and from there, it's all in the wrist.

As soon as the batter hits the pan, begin rotating the wrist in a swirling motion to distribute the batter in a thin, perfect 4" circle. In a matter of only a few seconds, once the batter is set, gently agitate the pan with a circular motion to dislodge the pancake from the surface. Keeping the pan over the flame at a height of about 6 to 8 inches, continue to agitate the pan until the pancake is ever so slightly browned on one side. And in one swift motion, pull the pan toward you, which will cause inertia to send the pancake flipping into the air and catch it with the pan, uncooked side down. Or you can just flip it with a spatula. But the mid-air method is much more impressive.

Once the pancake is done on both sides but still soft and pliable, slide it from the pan onto a sheet of waxed paper or parchment. Repeat the process until all the batter is used up, about 12 to 14 small pancakes, stacking each one on the plate with a paper liner in between. Cover with plastic wrap and store at room temperature until serving time, or overnight in the refrigerator. If refrigerated, allow pancakes to come to room temperature before serving.