Mongolian Chicken

Ingredients

• 1500 g chicken thighs(500g)
• 21 tablespoon Shaoxing wine(15g)
• 30.5 teaspoon salt(3g)
• 41 tablespoon cornstarch(8g)
• 51 onion(120g)
• 64 scallions(60g)
• 71 tablespoon dark soy sauce(16g)
• 81 tablespoon light soy sauce(16g)
• 91 teaspoon dashi powder(3g)
• 100.25 cup water(60g)
• 111 tablespoon sugar(12g)
• 121 tablespoon cooking oil(14g)
• 132 cup rice (optional, for serving)(370g)

Instructions

1. 1Cut chicken thighs into cubes.
2. 2In a bowl, combine chicken thighs, Shaoxing wine, salt, and cornstarch. Mix well and marinate for 15 minutes.
3. 3Cut onion into thick chunks. Cut scallions into 1/2 inch pieces, separating the whites and greens.
4. 4In a small bowl, mix together dark soy sauce, light soy sauce, dashi powder, water, and sugar to make the sauce.
5. 5Heat cooking oil in a pan over medium-high heat. Add marinated chicken and brown for about 5 minutes. Remove chicken and set aside.
6. 6In the same pan, add onions and scallion whites. Stir-fry until slightly charred.
7. 7Return chicken to the pan. Add the prepared sauce and mix well. Cook until the sauce slightly thickens.
8. 8Add scallion greens and cook until wilted.
9. 9Serve the Mongolian chicken over a bowl of rice or enjoy as is.