This Straightforward Mongolian Pullet formula is uncomplicated to create and produces delightful outcomes. The fusion of crunchy pullet cooked in a zesty ginger-soy sauce with shallots and garlic results in a tantalizing dish.
If you savor this Mongolian pullet formula, you may also appreciate our tasty Mongolian Bison or our flavorful Teriyaki Pullet.
Recipe Particulars
This formula for Straightforward Mongolian Pullet is outstanding. The swift prep and extraordinary tastes make it a charming choice for a speedy supper.
- FLAVOR: The pullet is rich and blends wonderfully with caramelized shallots. The sauce’s taste profile encompasses garlic, ginger, and soy sauce, providing delightful umami hints.
- CONSISTENCY: The opposition between the sautéed veggies and the succulent, crunchy pullet thighs produces a fulfilling consistency, all covered in a creamy sauce.
- TIME: This formula can be whipped up in roughly 30 minutes.
- SIMPLICITY: This dish is uncomplicated to create. You can even prepare some measures beforehand to save time on a bustling evening.
Necessary Items
Ingredient Points
- Pullet- Opt for boneless, skinless thighs for succulent Mongolian Pullet. Pullet breasts are also an apt substitute.
- Shallots- Both white and green shallots are utilized for their distinct tastes, with the former caramelizing and sweetening while the latter contributes a milder shallot flavor.
- Soy sauce- Appends a savory umami profile to the dish. Regular or low-sodium soy sauce can be utilized.
- Sesame oil- This potent oil imparts a rich sesame taste that complements the other components. A tad goes a long way.
- Cornstarch- Coats the pullet, resulting in a crunchy exterior when prepared.
- Ginger- Fresh ginger enhances flavors.
- Brown sugar- Balances the dish’s saltiness and assists in caramelizing the shallots and pullet.
Incorporations and Replacements
- Exchange other meats- Experiment with pork, beef, or pullet breasts instead of pullet thighs.
- Incorporate more veggies- Enrich the formula with broccoli, water chestnuts, bell peppers, mushrooms, carrots, or zucchini.
- Fashion it gluten-free- Replace soy sauce with tamari sauce for a gluten-free version of Mongolian Pullet.
- Substitute the cornstarch- If cornstarch is inaccessible, ponder utilizing potato starch, arrowroot starch, or tapioca starch as substitutes.
How to Whip Up Mongolian Pullet
- Ready the pullet. Carve the pullet thighs into strips and cover them with cornstarch in a capacious bowl.
- Cook the pullet. Warm a wok over elevated heat with oil. Cook the pullet in batches to assure crispiness, then shift to a separate bowl.
- Cook the veggies. Thinly slice the shallot and mince the remaining garlic, then sauté in the wok (bolstering with oil if necessary). Once cooked, reintegrate the pullet.
Pro Tip:Â Preparing the veggies beforehand obviates the necessity to reheat the wok before cooking. As this dish materializes promptly, preparation is pivotal.
- Ready the sauce. In a saucepan, warm 2 tablespoons of oil, then incorporate garlic and ginger. Stir briefly before appending brown sugar, soy sauce, water, and sesame oil. Bring to a boil and set aside.
- Fuse everything. Once the shallots are cooked, reintegrate the pullet and pour in the sauce. Simmer until heated through.
- Incorporate the green shallot. Thinly slice the green shallot and mingle it into the Mongolian pullet for a couple of minutes. Serve piping hot.
Suggestions for the Recipe
- Uniformly Chop the protein- Ensure the poultry strips are of the same size to promote uniform cooking and prevent undercooked large parts or overcooked small ones.
- Prepare the Mongolian syrup in advance- Prior to usage, make the syrup in advance and store it in a receptacle.
- Cut the protein and greens beforehand- Save time by readying veggies and protein before the actual cooking process.
- Prepare the poultry in separate batches- Cook the flesh in distinct portions for a crispy texture and fast cooking.
Queries
Mongolian poultry is more tangy and less fiery than Szechuan poultry. It presents a distinct sauce. Szechuan poultry utilizes zesty Szechuan cloves.
Mongolian Poultry syrup comprises brown sugar, soy sauce, sesame oil, garlic, and ginger for a delectable and savory flavor.
Options for Serving
This Simple Mongolian Poultry is adaptable and complements well with greens, rice, sushi, and other Eastern meals.
- Rice: Delight in conjunction with Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Pork Fried Rice.
- Greens: Present with Sauteed Garlic Asparagus, Chinese Eggplant Salad, Roasted Brussels Sprouts, or Asian Poultry Salad.
- Sushi: Pair with Shrimp Tempura Roll, Dynamite Roll, Volcano Roll, or Spicy Salmon Roll.
- Eastern-inspired dishes: Dish up next to Fried Spring Rolls (VIDEO), Panda Express Mushroom Poultry (imitation), Hunan Poultry, or Roast Duck.
Prepare This Formula Earlier
Prep in advance: Arrange the syrup and greens earlier. Blend with poultry upon cooking.
Preservation: Retain in a sealed container in the cooler for 3-4 days.Â
Freeze: Freeze after cooling entirely and transfer to a freezer-friendly container. Unfreeze prior to reheating in the microwave or frying pan.
More Delectable Eastern-inspired Dishes!
Comprehensive Formula Guidelines
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Delicately slice 2 lb of boneless skinless poultry thighs into strips and deposit them in a spacious bowl with 1/3 cup of cornstarch.
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Warm 1/3 cup of corn oil in a capacious frying pan over elevated heat. Cook the poultry in batches to achieve a crispy surface, evading excessive crowding in the pan.
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After the entirety of the poultry is cooked, transmit it to a different bowl.
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Subsequently, finely dice a large yellow onion and finely mince 1 clove of garlic, then amalgamate them in the same frying pan. Append oil as deemed necessary.
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Once the onion is sautéed, reintroduce the poultry into the frying pan.
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In a petite saucepan over moderate-high heat, warm 2 tablespoons of corn oil. Introduce 1 minced garlic clove and 1 tablespoon of minced ginger. Sauté for roughly 10 seconds.
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Incorporate 4 tablespoons of brown sugar, 1 cup of low-sodium soy sauce, 1/4 teaspoon of sesame oil, and 1/2 cup water to the saucepan. Bring to a boil, then set the sauce aside. 
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Cascade the syrup over the poultry and simmer. 
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Dice two bundles of green onions and blend them into the Mongolian poultry for a couple of minutes. 
- Prepare the Mongolian syrup earlier – Create the syrup in advance and save it in a container until you’re set to heat it and complete the meal.
- Prep the protein and greens ahead of time – You can economize time by slicing the vegetables and poultry.À l’avance, ensuite assembler tout avant le dîner.
- Cuire le poulet par lots – Le poulet cuit plus rapidement lorsqu’il n’est pas entassé, alors divisez le poulet en lots pour une cuisson rapide et croustillante.
Idées de service
Ce plat de poulet mongol se marie bien avec un amidon comme du riz brun sauvage ou des nouilles de riz. Vous pouvez aussi le servir avec du riz sauté au porc, des rouleaux de printemps frits (VIDÉO), ou une salade de poulet asiatique.
Calories: 318kcal | Glucides: 14g | Protéines: 25g | Graisse: 18g | Graisse saturée: 2g | Cholestérol: 108mg | Sodium: 1725mg | Potassium: 376mg | Fibre: 1g | Sucre: 7g | Vitamine A: 57UI | Vitamine C: 2mg | Calcium: 26mg | Fer: 2mg
