happyhen... the Chicken Clemenceau was well received by DH ..and quite tasty for me, too ...even without mushrooms (I didn't realize I was out when I started everything). Thank you, again!
Here's my Mongolian sauce for lamb, beef or chicken ..even prawns work...
I start with about 1/2 c. of water and almost equal that in a good Soy Sauce, in a big mixer cup or a small'ish mixer bowl. Whisk in about a tsp. of Corn Starch to get it a good consistency ..not too terribly thick, but some substance, as heat will make it thicken up later. I add about 3 Tbsp. of Turbinado sugar (any brown or cane, organic sugar works) and adjust it as my taste buds suggest. Stir this up really well ..until the sugar is dissolved mostly. Now, you can add the minced fresh garlic ..a large clove or two (we like garlic) ..up to you. You can also add some minced fresh ginger, but I don't really like too much of that particular flavor in mine, so I slice a couple "coins" off and float them for however long I let the sauce stand.. and that's enough infusion for me. Add some chopped chile or bird pepper ...tiny bit, as these are smokin' hot peppers ..or some crushed red pepper flakes to taste. You can also skip this and just toss some whole dried chiles in at the last few seconds of cooking. (I don't do this cuz DH grumbles when he has to pick them out.. LOL )
Whatever meat (about a pound) you decide to use (besides the prawns.. they don't need to be sliced paper thin) ...slice into very thin slices or julienne thin strips ..your choice. I find that slicing meat really thin is easiest before it is completely defrosted. The firmness allows for more control of each slice.
Toss the meat into the mixer cup or bowlwith the marinade, and let stand for 30 minutes or so...
From here, you can slice up your scallions (separate green from white) and thin biased carrots (optional), and get the rice started ...and prepare your Wok or big pan with hot oil.
It's a fast process once you start cooking the meat, so have everything right there ...remove meat from marinade and keep the marinade. It will become the sauce in the last few steps. Toss meat in hot oil for about a minute ..remove it. Toss carrots and white parts of scallions ONLY into the oil ..about a minute or two (carrots should be al dente). Toss the partially cooked meat, green part of scallions and sauce back into the pot and stir around until all is bubbly and the sauce is thickening up from the added starch earlier... another minute, minute and a half. Remove from heat.
Serve over steamed Jasmine rice ..or even a good short grain (more sticky... yum!)
Sorry so long, but I seem to have my Nannie's cooking tip style ...just wing it!
I think we're having a Cuban dish with the chicken... black beans and grilled chicken, rice, possibly fresh tortillas.. gordo style ...or cornbread.. and a salad!
Have a great weekend, everyone!
One day its BBQ weather and the next days its soup and homemade bread! Crazy! We have had our heat on first thing in the morning a few times in the last month!
