Me and the SO love to eat the Mongolian chicken and the Bourbon chicken at the Chinese place in the mall of La. Does anyone have any good recipes that are similar to these as far as these sauces go?

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Posted by OTIS2

NoLA

Member since Jul 2008

50085 posts

Posted on 2/17/14 at 9:53 am to tdavi48

I did a Moo Shu Chicken dish last night (and a second batch with pork), that was very good...and very easy after the knife work. I just combined a few recipes off the net, however, and didn't write anything down.

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Posted by tdavi48

Member since Mar 2012

606 posts

Posted on 2/17/14 at 2:46 pm to tdavi48

Someone has to have some sort of good recipe...?

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Posted by B&TCoonhound

Fighting in the Kumite

Member since Feb 2013

2004 posts

Posted on 2/17/14 at 3:14 pm to tdavi48

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Posted by Tommy Patel

Member since Apr 2006

7558 posts

Posted on 2/17/14 at 3:53 pm to tdavi48

Mongolian chicken

3 boneless chicken thighs, cut into bite sizes
1/2 tsp salt
1 tsp sesame oil
1 egg, lightly beaten
2 tbsp tapioca starch / cornstarch
a dash of pepper
1 big onion, chopped
4 cloves garlic, chopped
3 sprigs curry leaves (I leave off or substitute curry powder)
2 small chili padi, chopped (leave out)
1/2 tsp black pepper powder
1 tbsp chili paste
1 tsp sugar
150ml evaporated creamer

1.Deep fry chicken till golden brown, set aside.

2.Heat oil in a wok, sauté under medium heat the onion, garlic, curry leaves and chili padi till fragrant.

3.Marinate chicken pieces for 30mins with salt, sesame oil, egg, tapioca starch and pepper.

4.Return deep fried chicken to the wok, add black pepper powder, chili paste and sugar and stir well. Add salt to taste

5.Lastly add in evaporated creamer, quickly mix well and dish out.

This post was edited on 2/17/14 at 3:56 pm

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Posted by MeridianDog

Home on the range

Member since Nov 2010

14152 posts

Posted on 2/17/14 at 4:29 pm to tdavi48

Here is the problem with Chinese sauces.

quote:
Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce

quote:
Peking-style hoisin sauce ingredients include starches such as sweet potato, wheat or rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soy beans

quote:
Duck sauce may be made of plums, apricots, pineapples or peaches added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of "plum sauce".

quote:
Soy sauce is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed

I wish I had better advice.

They are hard to make and IMO best purchased from a Chinese grocer or your grocery store

Just google the dish you want to duplicate and do what they advise or (best advice) if you have a favorite restaurant for a dish, they go there and eat until you can't hold any more.

This post was edited on 2/17/14 at 4:31 pm

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