I prepared this dish during the last weekend as part of the simple home cooked affair. Despite the tiredness from having had to attend a full day course on every Saturday now, I made it a point still to cook at least once over the weekend. Now I never really been to Mongolia before and doesn’t know how the actual Mongolian chicken are liked. But having saw this interesting recipe in somewhere recently (which I couldn’t really recall the source), I thought I should try it once to determine how exactly Mongolian foods are liked. Plus, it seems simple enough for preparation and cooking, all the more I thought I should get this going.
And there you go ~~
Somehow after this dish, I do have a rough idea how Mongolian foods are liked. Maybe just a vivid idea, I would say it’s pretty similar to our sweet and sour cuisine but trending towards more on the sourish side ? Correct me if I am wrong then. But because I don’t really fancy too sour a kind of food, I tweaked the recipe to my liking and try to balance the sourish in the dish with slightly more sweetness. It is generally a very appetising dish, especially for those who love sweet and sour foods. The sauce that coats the chicken is that succulently rich, I simply can’t think of any reason to refuse this delectable dish ! Yes, I am one who’s all hands for sweet and sour foods !!
And here’s a little tip to frying drumsticks if you do face problems like me. The exterior gets cooked and often the interior is still slightly bloody. Make a few slits on the drumsticks before you fried it, this can ensure it gets cooked thoroughly before you move on to the next step of cooking. For marination wise, I usually try to poke holes using a sharp skewer on all parts of the meat so that the seasoning can go right into every part of it.
The week is finally coming to a close once more !! My favourite day of the week is here again !! Hope everyone enjoy this dish as much as I do !!
- 3 whole chicken legs, cut into smaller pieces
- 1 tbsp light soya sauce
- 2 tbsp corn flour
- 1 tsp pepper
- some cooking oil
- 170g thai chilli sauce
- 3 tbsp tomato sauce
- 2 tbsp plum sauce
- 2 tbsp hon mirin (you can get this from the Japanese section in supermarket, it's a kind of sweet rice vinegar.)
- 1 tbsp sugar
- 2 tbsp maggi seasoning sauce
- Some white sesame seeds
- Poke holes all over the chicken parts and marinate them with the light soya sauce, corn flour and pepper for at least 3 hours in a fridge.
- Make a few slits on the drumsticks. Heat up some cooking oil and deep fried the chicken pieces till golden brown. Place them on paper towels to soak up the excess oils.
- Combine all the sauces in a pan and heat it up on low flame till it boils.
- Add in the chicken parts and allow it to simmer on low heat. Stir briefly to ensure the sauce coats the chicken entirely.
- When the sauce thickens, remove from flame.
- Sprinkle with white sesame seeds all over and garnish as desired. Serve hot.