♡蒙古鸡 Mongolian Chicken♡

好几次在外头用餐时曾经有这一道*蒙古鸡*
小孩们超爱这一道鸡。
奇怪的事，蒙古鸡这菜肴名称是怎么来的?
谷哥搜索一下才知道原来蒙古人的饮食以奶乳制品较多。
蒙古鸡里的蒙古酱正与蒙古人的饮食相似之处就是在制作过程中都是以淡奶为主。
淡奶再搭配牛油，美奶滋以及咖喱叶，小辣椒，蒜头等炒香再拌入炸好的鸡肉块，
呈现出美味又下饭的一道蒙古鸡~

材料：
全鸡腿 2只，去骨，切中块
蒜头碎 1大匙
辣椒干 3~4条，用热水浸软，去籽，切段
咖喱叶 1小碗，洗净沥干水
薯粉 30克

腌料：
黑胡椒粉少许
食油1大匙
酱油 1大匙
糖少许
薯粉 1大匙
蛋白 半个

蒙古酱料：
牛油 1大匙
美奶滋 2大匙
淡奶150克
盐 半茶匙
糖 1 1/2茶匙

做法：
1.将腌料与鸡腿肉块一起搅拌均匀，存入冰箱至少一小时以便入味。
2.热油，将腌好的鸡腿肉块粘上少许薯粉炸以中小火至金黄色，捞起沥干油，备用。
3.另一个小锅内，倒入牛油爆香蒜头碎，辣椒干和咖喱叶，倒入蒙古酱料快速拌匀。
4.将已经炸好的鸡肉块倒入蒙古酱汁中，快速半均匀即可上桌。

Ingredients:
2 pcs whole chicken leg，deboned, cut into medium pieces
1 tablespoon chopped garlic
3~4 pcs dried chillied, soaked with hot water until soft. remove seeds & cut into section
1 small bowl curry leaves ，washed & drained
30g tapioca starch

Seasoning：
dash of black pepper
1 tablespoon cooking oil
1 tablespoon soya sauce
pinch of sugar
1 tablespoon tapioca starch
1/2 egg white

Mongolian sauce ingredients：
1 tablespoon butter
2 tablespoon mayonnaise
150g evaporated milk
1/2 teaspoon salt
1 1/2 teaspoon sugar

Methods:
1.Mix the chicken with seasoning, combined well and chilled in the refrigerator for at least one hour.
2.Preheat the oil, coated the chicken meat with some tapioca starch. Fried the chicken with medium heat until golden brown color, drained the chicken and set aside.
3.With another small pot, saute chopped garlic, dried chillies & curry leaves with butter. Add in mongolian sauce ingredients, quickly mixed well.
4.Add in fried chicken, combined well and transfer to a plate & ready for served.