9th Feb. 2012

Chicken Manchurian

Ingredients:

1 Chicken (with/without bone)

2 bunches Spring Onions chopped (whites and greens separately)

2 Green Bell Peppers cubed

4 – 6 cloves Garlic chopped

1" piece of Ginger chopped

2 – 3 tsp Soy Sauce

2 tbsp Chilli Sauce

2 tsp White Vinegar

1 tbsp Corn Flour (mixed with 3 tbsp water)

¼ cup Chicken Stock (diluted Maggie cube)

1 tsp Brown Sugar

½ tsp Red Chilli Powder

Salt to taste

1 ½ tbsp Oil (Use sesame oil it gives a very nice flavor)

Oil for deep frying

For marinade:

Marinate chicken with below ingredients for at least 15 mins.

1 tsp pepper powder

1 egg

salt to taste

1 ½  tsp ginger-garlic-green chilli paste

1 tsp soy sauce

1 tbsp all purpose flour

4 tbsp corn flour

(Add a little water if its too dry)

Method:

Step 1. Heat oil in a deep pan, carefully drop the chicken into the hot oil. (If using boneless chicken then make into small balls) Cook on low medium flame and once cooked increase flame to high and fry till golden brown. Drain and place on absorbent paper. Keep aside.
Step 2. Heat a large pan, add oil & chopped garlic & sauté (Don’t allow to burn.) Add the chopped ginger & green bell peppers & sauté for a few more secs. Add the spring onion whites and sauté for about 3 mins. on high flame.
Step 3. Reduce to medium heat and add the brown sugar, soya sauce, chilli sauce and vinegar. Combine well and cook for 2 mins. Add chicken stock and cook for a min. Add the deep fried chicken and cook for 4 mins. (Add salt if required)
Step 4. Add the corn flour water and cook, stirring for 4 – 5 mins. till thick.
Step 5. Add the chopped spring onion greens and combine. Garnish with more spring onion greens.

Step 6. Serve hot as a starter or with rice/noodles.