Instructions: Mix the marinade ingredients together and marinate the chicken while you prepare all of the other ingredients for cooking. Mix together the garlic, chilis, and onion. Combine the ground bean sauce, water, and sugar.

Heat a wok, add the groundnut oil, and swirl the surface with oil. Stir-fry the garlic mixture for 5 seconds. Add the ground bean sauce mixture and stir-fry for 5 seconds. Add the rice wine and combine. Pour in the broth; then the dark soy sauce and stir to combine. Add the chicken, mushrooms, bell peppers, and scallions. Stir-fry over high heat for 2 to 3 minutes. Then, reduce the heat a little, and stir in the thickening mixture for a few seconds.

Finally, add the sesame oil, which will impart a beautiful fragrance and richness to the dish.

Serve hot.

This recipe yields 4 servings.

Comments: Despite being conquerors and overlords, the Mongols were never really assimilated into China. And although the Mongols were already rulers of a world empire, the Han Chinese looked down on them as barbarians.

New skills and new foods were introduced with the new rule, but the Chinese maintained that all their conquerors had to offer by way of food was goats milk and smelly cheese. Yet some dishes were adopted and have stayed, most notably the Mongolian hot pot, stewed lamb dishes and stronger-tasting meat dishes, such as Mongolian chicken, with its emphasis on a full-flavored sauce of garlic, chilis, onions and the pungent ground bean sauce.

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