Chicken Mongolian Pot Rice| 5 Spice Restaurant Style|Hunan Chinese Recipe| Mongolian Chinese Recipe|

Ingredients for Marination ( Marinate for minimum 1 hour or max overnight)
150 gms Chicken breast (washed and sliced)
Salt
1 tbsp Soy Sauce
1 tsp Ginger Garlic paste
1 whole Egg
Mixture of 2 tbsp Corn flour 1 tbsp All Purpose flour
Oil for deep fry
To make Mongolian Pot Rice
Cooking Oil
100 - 150 gms Broccoli small florets
5 Mushrooms sliced
3 Capsicums (Red, Yellow, Green) finely sliced
3 Green Chillies finely chopped
1 small piece Ginger finely chopped
3 Garlic cloves finely chopped
5 - 6 strands Spring Onions finely chopped
1 & 1/2 tsp Vinegar
2 tbsp Soy Sauce
2 tbsp Corn starch mixed in 1/4 cup Water for slurry
1 tsp Pepper powder + 1 tsp pepper powder
1/2 tsp Paprika or Red Chilli powder
Salt as per taste
Water as per consistency required for gravy.
Pot Rice
1 cup Par Boiled Basmati Rice
Cooking Oil
Salt as per taste.
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[@Captainsavvy]

Looks delicious and easy to make. Definitely gonna try, will post review.

[@SauteAtSight]

Thank you 😊

[@simplegoankitchen]

Absolutely yummy ,😋

[@SauteAtSight]

Thanks 😊

[@anushaiqbal3621]

Looks soo yumm will definitely try this

[@SauteAtSight]

Thank you 😊

[@potstreatsmangalorean9391]

Looks so good

[@SauteAtSight]

Thank you 😊

[@sharmileemayekar6290]

Very Nice

[@SauteAtSight]

Thank you 😊

[@jonathanalexander1075]

Thank you so much, How close is this to the real 5 spice taste ?

[@SauteAtSight]

A replica ☺️

[@zayaanali5861]

U shud ad star anise
Nd nt supposed to coat the chkn .. The chicken has to be sautd in butr n ghee

[@SauteAtSight]

Star Anise is NOT used in Mongolian Pot Rice and if you saute Chicken directly in butter n ghee it can turn dry and chewy. Coating the chicken with egg and cornflour ensures the chicken stays moist from inside but again, this is a personal preference, you can always make your own version. 🙂