What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Sunday, September 10, 2006


Mongolian Chicken Recipe

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 Button mushrooms, medium
6 whole Green onions
12 Dried red chiles, small
1/4 c Cooking oil

1 ts 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 withcold water, then pat dry. Cut the meat lengthwise into 1/4-inch-widestrips. Cut the strips in half. In a small bowl, combine the chicken withthe hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mixthoroughly to coat chicken. Cover and refrigerate the chicken for at least15 minutes but not longer than 8 hours.

Place the hazelnuts on a baking sheet and toast in the preheated oven for15 minutes, or until the nuts become golden. If the papery skins are stillon 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 beenremoved. Set the nuts aside. Cut each mushroom through the stem into 4wedges. 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 sauceingredients and set aside.

Place a wok over the highest heat. When the wok is very hot, add half thecooking oil. Roll the oil around to coat the inside, and when the oilgives off just a wisp of smoke, add the chicken. Stir and toss the chickenuntil it loses its raw exterior color, about 1 minute. Immediatelytransfer the chicken to a plate.

Immediately return the wok to the highest heat. Add the remaining cookingoil and, when the oil is hot, add the vegetables and chiles. Stir and tossthe 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 withsauce. Taste and adjust the seasoning. Immediately transfer the stir-fryto a heated platter or 4 heated dinner plates and serve.This recipe yields 4 servings.

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