How to Process Chickens at Home in Mongolia?

Processing of chicken at home in Mongolia is easy and takes only a short duration. The style is typical of the preparation of the Mongolian Barbecue in addition to their traditions, thus the simple processing technique (Sawyer 2015). It is a typical dish for its savory and sweet taste. Although the complete preparation of the dish is fifteen minutes, its cook time is only five minutes considering the little time it takes to fry it together with the ingredients. The meal is high in niacin, phosphorus, vitamin B6, and B12, in addition to selenium.

The first step in preparing the Mongolian Chicken is to catch the chicken. By use of the killing cone, put the chicken in the cone and cut off the artery slightly beneath the jaw. Without interfering with the flowing blood, let the flow continue until it dries off. With the hot scalding tank ready, dunk the bird rotating it in the water to stir up the feathers. The water is aimed at penetrating through the feathers for easier plucking and removal. The scalding water should range between 1400 F and 1500 F (Sawyer 2015). Thereafter, the bird is dipped in cold water and plucked either by use of the plucker or hand to prevent the skin from scratching away. The plucker is appropriate as it is faster and removes the feathers efficiently. A pinning knife or table knife can after that be used to remove the last bits of feathers. The head is then cut off by use of shears.

After removing the neck, the skin is then pulled down from the back of the neck down tightly to prevent the eruption of the meat underneath. Cut off the windpipe and discard, and then cut the neck out. The legs are then removed same as the vent. After it is exposed, all the innards are then removed including the bile duck, liver, and heart (Sawyer 2015). Using a lung scraper, remove the lungs too. As for the gizzard, take it out and open it, carefully remove the grinding stones, then peel the gizzard. After carefully cleaning all the part of the bird and peeling off the outer skin, cut up the bird into pieces. Scrap all the parts to ensure that they are clean and ready for preparation. It should be separated into four or five parts depending on preference. These include the legs and thighs, breast, wings, and back. With the liver separated, the parts are ready for preparation.

Ingredients

Ingredient Quantity Specifications

Brown Sugar cup Ordinary sugar

Cornstarch 2 teaspoons Water cup Soy Sauce cup Sesame Oil 1 teaspoon Hoisin Sause 2 teaspoons Outstanding homemade

Onions 2 pieces Cut into 2-inch pieces

Ginger Two teaspoons Fresh, pounded

Garlic Spoonful (1) Fresh pounded

Cooking oil 2 tablespoon High heat

Cornstarch 1 tablespoon For coating

Chicken breast, thighs, and back 1bl Thin Strips

Preparation

With the cut pieces of chicken, prepare the onions careful to keep the white portions separately. Mince both the ginger and garlic together. Due to the quick preparation that Mongolian chicken takes, all the ingredients need to be ready that include the oil, sauce, and onions among others. With the chicken parts ready, sprinkle it up with cornstarch. Coat the pieces by tossing them. As they are, put all the ingredients together in a bowl. Separately, by use of high heat, heat the wok until it's good. Pour it over the oil to be used since it does not oxidize.

Carefully, put in the chicken parts and fry using steady heat until it cooks through. It should only take approximately 2 minutes. While still cooking and using the same heat, put in ginger and garlic, and then stir-fry for about thirty seconds. After the thirty seconds, put in the white portions of the green onions together with the sauce. Fry it up for about a minute as the sauce thickens then add the green onions and mix it up to coat. To make the green onions crispy, cook the entire mix for long (approximately 5 minutes). The total time should be 15 minutes from the first fry of the tossed coat to the last thick sauce. After turning the heat off, sesame and scallions oil can be added and stirred well. The chicken portions are sweet, nutty, and savory. The Mongolian chicken is best served hot with steamed rice and the common Japanese salad cabbage (Salloum 2014).

The unique aspect of the Mongolian chicken is how it is tossed and left in cornstarch for only a few minutes making the meat moist, velvety, and tender (Maffei 2016).

Instructions

Put the ingredients in a bowl and stir until the sugar and cornstarch are completely dissolved.

Prepare the chicken portions y sprinkling with cornstarch then tossing to coat.

Heat a frying pan, once hot add the chicken, and then fry for approximately one minute. Add ginger and garlic. Fry for thirty seconds.

Put in the mixture the white onions and sauce, then simmer for about a minute. Put together in the pan the other onions until the green onions turn crispy then put off the heat.

Serve while hot

References

Maffei, Y. (2016). My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration. Agate Publishing.

Salloum, H. (2014). Asian Cooking Made Simple: A Culinary Journey along the Silk Road and Beyond. Habeeb Salloum.

Sawyer, J. (2015). Noodle Kids: Around the World, in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together. Hands-on Family.