Mongolian chicken
Suggested drinks: art.no. 75764, 2019 Belleruche, Côtes du Rhône, M Chapoutier
Chapoutier harvests the grapes for Belleruche from four more southerly-located areas of the Rhône where all contribute different soil types and conditions. In 2019, it follows in the footsteps of the fine 2018 vintage but has a freshness and sharpness in the acidity that lifts the white-peppered and so pure berry fruit. The spiciness is nicely marked in 2019, both in terms of aroma and taste, and adds that little extra glamour to the cascade of youthful, exuberant fruit that consists of fresh raspberries, blackberries and a hint of kirsch. Tannins are also present in the background, providing backbone alongside the acidity that almost takes on a citrusy expression. This is how a well-made Côtes-du-Rhône should taste!
We chill our wine to 14-15°C to maximize its fresh expression and fruitfulness. And that’s when the wine excels with the food and perfectly meets the salty-sweet in the dish. A gulp of wine is hereby recommended; the food together is absolutely delicious!
- Category: Chicken breast
- Cuisine: Main course
Ingredients
● 800 grams of chicken breast
● 1-2 lettuce cobs
● 1 dl cornstarch + 1 tbsp for the rescue
● 2 dl Japanese soy sauce
● 1.5 dl water
● 2 dl granulated sugar
● 2 cloves of garlic
● 2 tbsp sesame oil
● 1 tbsp finely chopped ginger
● neutral cooking oil
● Salt
● pepper
Accessories:
● kcurly jasmine rice
● rice noodles
● Mayonnaise oil
● finely chopped salad onion
Instructions
1. Start by preparing the chicken, which you slice into thinner pieces. Place them in a plastic bag and sprinkle over a deciliter of cornstarch before sealing the bag again. Massage the starch evenly into the meat. Let it rest at room temperature for a while.
2. Prepare the sauce by mixing soy sauce, water, cane sugar and sesame oil in a saucepan. Make sure the sugar dissolves. However, you do not need to heat the liquid. Heat the oil in a frying pan and fry the chicken over high heat in batches. It should get a nice color and be nicely crispy. Set aside until you have cooked all the meat.
3. Whisk the sauce in the frying pan and bring it to a boil. Add the last tablespoon of cornstarch that you stirred in cold water. The sauce should be just thick enough.
4. Then add the finely chopped fresh ginger and finely chopped garlic. Finish by adding the lettuce leaves, which you have cut into sticks about 3 cm long. Let it simmer for a minute before adding the chicken and stirring well so that all the meat is soaked in the sauce.
5. As a finishing touch and something you often see in American restaurants, fried rice noodles are served on top. It’s super easy to make and adds a nice crunch to the dish. Heat up the canola oil in a small, deep-bottomed pot. When the heat reaches about 175°C, add the rice noodles, which you crack into the oil. They expand instantly, so turn them quickly and then take them out and place them on kitchen paper.
6. Serve the fried rice noodles with the dish along with the rice and sprinkle over some finely chopped salad onions.