Tuesday, May 22, 2012
A Little Manchurian Can Be Delicious
Chicken Manchurian is a Chinese dish, but I have made it in an Indo-Chinese way. In this recipe I have used boneless chicken pieces. This dish is different from other Manchurian dishes, as I have used chili garlic sauce. The chicken pieces are not dipped in a batter and fried but instead marinated and deep-fried in oil. I have tried so many Manchurian dishes but this is my favorite among all. This is spicy too. You can vary the ingredients according to your taste. Vegetarians can use Paneer or cauliflower instead of chicken.
Chicken Manchurian goes well with any fried rice or stir-fried noodles.
Usually Chinese food is cooked in a wok and cooked on a high flame, but my cooking is done in the wider pan or kadai and cooked on medium and low flame according to my comfort. My main aim is to give you tasty food with what we have.
1 ½-2 lb. Chicken breast
Salt to taste
½ tsp. Chili powder
2 tbsp. Soy sauce
2 tbsp. Chili sauce
¼ tsp. Ajinomoto
½ tsp. Pepper powder
3 tbsp. Cornstarch
2 Onions, cut in big slices
2 Capsicum, cut in strips
6 Green chili
2 tbsp. Ginger garlic paste
1 tsp. Vinegar
Oil for frying
Clean and cut chicken into finger sized pieces.
In a bowl, mix chicken with egg, salt, half the soy sauce, chili sauce, 2 tablespoons of cornstarch, soak for about 20 minutes.
Deep fry the chicken and keep aside.
Heat about 1 tablespoon of oil in a pan, add ginger garlic paste (can also add bits for crunchy flavor).
Saute for a while, till its raw smell goes.
Add onion, green chilies, and fry for a minute.
Now add capsicum, followed by the remaining soy sauce and chilly sauce.
Add Ajinomoto, salt for the veggies, pepper, vinegar (optional), fry for 2 minutes.
Blend the remaining 1 tablespoon of cornstarch in warm water and keep aside.
When capsicum and onions are half cooked add the chicken pieces, and saute till the sauces coat each chicken pieces. Add the blended cornstarch, mix well.
Remove and garnish with spring onions, and serve hot with fried rice…