Chicken Manchurian is popular as a dry starter or a gravy as an accompaniment with plain steamed rice, fried rice or noodles. Today’s recipe is an Indo Chinese one. It is simply fast and delicious. It needs ingredients which are available in your fridge and pantry.
The secret to this lip smacking preparation is well marinated chicken and the chicken stock (preferably homemade). In case you do not have fresh stock, then substitute it with chicken cubes.
Are you tired of ordering the same old take- away from the restaurant or street vendor in your neighborhood? Have you had a hard day at work and are exhausted after work? With a little pre-preparation during the week, you can enjoy it within 15 minutes. Most Chinese preparations are so quick that you do not have to slog over a hot stove and you can serve hot meals to unexpected guests or family within minutes.
It is a good idea to have homemade Chinese/Indo Chinese meals on weekends, holidays or if you have too many tasks to attend to. Chinese food is always best when served fresh and hot. It needs pre-planning & pre-preparation during the week. We all know that nothing can compensate a fresh home cooked meal. How about enjoying your weekend with this wonderful Chicken Manchurian? Here is the recipe for you to try out.. J
For the Marinade :
500 gms. boneless Chicken (washed, diced or cut into diagonal pieces)
1 tbsp. fresh Ginger-Garlic paste
2 tbsps. Maida (All Purpose Flour)
2 tbsps. Corn Flour
1Egg White (lightly beaten)
¼ tsp. Lime Juice/Vinegar
¼ tsp. Soya Sauce
For the Gravy/Sauce :
1 Green Capsicum (deseed, remove pith & dice)
½ tsp. fresh Ginger (peeled & grated)
1 tsp. fresh garlic (finely minced)
1 tbsp. Soya Sauce
½ tsp. Sugar or to taste
½ cup Chicken Stock
2 tbsps. Corn Flour (dilute in about 3 tbsps. water)
Water as required for the gravy
Sesame Oil/Vegetable Oil for deep frying
A dash of Chinese Vinegar or White Vinegar
Salt & pepper to taste
A handful of fresh Spring Onion Greens
In a mixing bowl, combine all the marinade ingredients.
Marinate 3-4 hrs. but preferably overnight.
Heat oil in a wok/kadhai until hot.
Deep fry the marinated chicken pieces for about 2-3 minutes.
Drain and reserve the fried chicken pieces.
Heat 2 tbsps. oil in a wok. You may use the oil which was used for deep frying.
Add finely minced garlic, grated ginger and sauté lightly.
Add chicken stock, soya sauce, sugar and enough water to prepare a gravy/sauce.
Stir well and bring to a boil.
Add the fried chicken pieces and let it cook for about 5 mins.
Add diluted corn flour while you keep stirring continuously to avoid lumps.
Stir continuously till the sauce thickens.
Add vinegar, salt and pepper to taste.
Add diced capsicum and simmer for a few seconds.
Garnish with spring onion greens and serve piping hot with plain steamed rice, fried rice or noodles.