Presenting another most popular Indo-Chinese dish which is adored by kids and adults alike. This is often served with fried rice but can also be served as a starter when made in a dry form.
Ingredients: Boneless Chicken – 8-9 small cubes Ginger – 1/4 inch piece, finely chopped Garlic – 2 to 3 cloves, finely chopped Green Chilli – 1, finely chopped Egg – 1 Pepper Powder – a small pinch Cornflour – 2 1/2 tblsp Oil – 2 tbsp Salt – 1/4 tsp
For the Sauce: Cornflour – 1 1/2 tblsp Spring Onions – 1 to 2, chopped Oil – 2 tsp Ginger – 1/2 inch piece, finely chopped Garlic – 2 cloves,finely chopped Green Chilli – 1, finely chopped Celery – 1 inch piece, finely chopped Chicken Stock – 250 ml Dark Soy Sauce – 2 tsp Salt – 1/2 tsp Sugar – 1/4 tsp Pepper Powder – a pinch White Vinegar – 1 tsp
Combine the chicken cubes, ginger, garlic, green chili, salt, egg, pepper powder and cornflour in a large bowl. Mix well until evenly combined. Heat oil in a nonstick pan and add the prepared chicken and cook for 5 minutes or until lightly browned. Remove and drain excess oil. To make the sauce, mix cornflour with 1/2 cup of water. Heat oil in a pan over medium flame. Add the ginger, garlic, green chili and celery. Saute for 20 to 30 seconds. Add the spring onions and cook for another 30 seconds.
Pour the chicken stock and add the soy sauce, salt and sugar. Mix well. Add the pepper powder and bring to a boil. Add the cornflour mixture and stir well. Simmer until the sauce thickens. Add vinegar and mix well. Add the fried chicken and simmer for 30 to 60 seconds or until the sauce thickens and lightly sticky. Transfer to a serving bowl. You may garnish with some spring onions and onion rings. Serve hot. You can also make this as a dry dish for a starter.
· You could use Gobi or Paneer or Baby corn or Mushroom for a variety of Veg Manchurians and also fish in place of chicken for those who prefer seafood.
· Chicken stock gives a nice flavor and aroma to the dish but this time I have used cornflour paste mixed in water.
Try this recipe and we welcome your feedback :)