Tuesday, December 18, 2012

Chicken Manchurian with Gravy

Chicken Manchurian is another popular chinese side dish normally prepared with or without gravy. If you want to eat it as a starter, make it dry and if you wnat it as accompaniment with fried rice or noodles, make it with sufficient hot and sweet sauce.

This is easy to cook and very very sweet, spicy, tangy and tasty.

Boneless Chicken - 200Gms cubed
Pepper powder - 1 Tsp
Salt - To taste
Diluted Vinegar - 1Tsp
Dark Soy sauce - 1 Tsp
Corn flour - 1 Tbsp + 1Tbsp dissolved in 30Ml water
Maida - 1 Tbsp
Chicken Stock - 200Ml(1 Maggi cube in 200Ml boiling water)
Tomato Ketchup - 1 Tsp
Refined Oil
Garlic - 6-8 cloves chopped
Green Chillies - 2 Chopped
Sugar - 1 Tsp
Onion shoot - A handful chopped

Marinate chicken in 1 tsp pepper, salt, vinegar and little soy sauce for 2-3 hrs in the fridge.
Heat oil in a kadai, dust the marinated chicken pieces with corn flour and maida mixture and deep fry till crisp and golden.
Heat 1 tbsp oil in a wok/frying pan. Fry the garlic and green chillies, add soy sauce and sugar, then add the corn starch solution and chicken stock.
Bring to a boil. Add little tomato ketchup and mix well.
When the sauce sizzles, add the fried chicken and roll well to glaze and coat all the pieces firmly. allow to boil for 2 mins, taking care not to burn the pieces.
Transfer to serving bowl and garnish with freshly chopped onion shoot.
Goes well with fried rice or noodles.

Note: You may also add one chopped onion and an inch of chopped ginger along with garlic and green chillies while frying.

1 comment:

Unknown said...

Thanks for sharing this recipe, it is my favorite. I bookmarked this blog further more information. Recently I eat this from Lunch Catering Calgary, i love Indian recipes .It is one of my sweet memories of lunch, I can never forget it's taste. Now i am going to cook this at home.


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