I need the Recipe for MONGOLIAN CHICKEN?

hi do you have the recipe for MONGOLIAN CHICKEN (DRY DISH WITHOUT GRAVY). It is red in color and dry, fried in batter, slightly spicy. thanks in advanceI need the Recipe for MONGOLIAN CHICKEN?
Mongolian Barbeque鈥檇 Breasts Of Chicken on Annatto Reddened Rice





For the chicken and ';mongo'; marinade





3 cloves garlic-minced


3/4 Tablespoons ginger, peeled and minced


1 shallot, peeled and minced


1 Tablespoon cilantro leaves, roughly chopped


1/4 Cup Spanish sherry wine vinegar


1/8 Cup hoisin sauce


1 1/2 Tablespoon soy sauce


1 1/2 Tablespoon rice wine vinegar


1 1/2 Tablespoon sesame oil


1 1/2 Tablespoon plum sauce


1 1/2 Tablespoon creamy peanut butter


1 1/2 Tablespoon honey


1 1/2 teaspoon salsa Sriracha





4) 8-10 ounce chicken breasts, with one small wing bone attached





Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.





To Serve:





Make the rice, (recipe below) and reserve.





Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.





For the Annatto Reddened Rice:


Yield: 3 陆 Cups





1 Cup of raw, long grain rice


2 Tablespoons Annatto Oil


2 Tablespoons butter


4 cloves garlic, peeled and minced


1 scotch bonnet, stem and seeds discarded and minced


1/2 onion, diced medium small


1 carrot, peeled and diced med. Small


1 stalk celery, cleaned and diced med. Small


2 small bay leaves, broken


Salt and pepper, to taste


1 1/4 Cups chicken stock





In a saucepot heat the prepared Annatto oil and the butter on medium high heat.





Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.





Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.





Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.I need the Recipe for MONGOLIAN CHICKEN?
1 egg


3 cloves garlic (crushed)


2 teaspoons bicarbonate soda


2 tablespoons hoisin sauce


2 teaspoons sugar


2 tablespoons oyster sauce


2 tablepoons soy sauce


2 teapsoons grated ginger


2 teaspoons cornflour


1 teaspoon chopped chilli (jar) 560 grams


Chicken breast (sliced)


3 tablespoons water .


1 spray Olive oil


2 carrots sliced


1 red capsicum (sliced)


1 cup broccoli florets


1 large onion sliced


3 cups steamed rice





Combine egg, bicarbonate soda, sugar, soy sauce and cornflour in a bowl then mix in the chicken, marinade for hour.





Heat olive oil in a wok or pan on high. Stir fry chicken until crisp. Add capsicum, onion and garlic. Stir fry further 3 mins.





Combine hoisin, oyster, ginger, chilli and water in a bowl and pour over lamb, bring back to heat .Add lightly steamed carrots and brocolli and serve on rice.
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I can't make Mongolian Chicken :(





plane ticket costs too much.
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.