Thursday, December 17, 2009

Mongolian Chicken

This "recipe" is from BK Forture Seafood in Singapore. They gave my parents this list of ingredients while we were enjoying Mongolian Chicken (the best anywhere) with my parents the day before they moved back to the states.

1 bottle H&P Sauce
1 bottle A1 Sauce
25g Black Pepper (we used 8 tsp = 20g as we thought that was a lot of pepper. For us it was good but for dad and Ann it was a little too much)
200 g Tomato Sauce  (we used a small can of tomato sauce 227g)
100g Garlic Chili Sauce (1/3 cup)
50g Sugar (1/4 cup)
20g Salt (2-1/2 tsp)
10g MSG (we could not find MSG so we omitted it)
1-1/4 cans evaporated milk

Mix all ingredients EXCEPT evaporated milk together in a sauce pan and bring to a simmer. While the sauce simmers cut up chicken breast into bite size cubes (I used about 3 lbs of chicken for 5 people with enough left over for a few lunches. There is plenty of sauce left over in addition to make more) and cook rice.

When rice is about 20 mins from being done, heat up wok or large frying pan with a little olive oil. I added a sliced up shallot to the oil and then the chicken.

Remove the sauce from the heat and add evaporated milk. The more milk you add the milder it gets. I added about 1-1/4 cans. Stir until well blended.

When chicken is almost done add 1 stick of butter and the leaves from about 3 three stems of curry leaves. Stir until butter is melted.

I spooned the sauce over the chicken and curry leave mixture while still in the wok until it was well coated but not soupy.

Serve over steamed rice with peanuts and Tiger Beer for the full authentic meal.

Side note: I sent a FB message to the restaurant and they were kind enough to reply with the quantities and a little better instructions.

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