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| Chicken Manchurian |
True the Chinese whipped us left, right and center in the war of ’62 – but we continue to admire their cusine some how even today.Almost every nook and corner of the cities are dotted with Chinese fast food outlets. I myself used to buy the Chinese fast food a lot, until the time I started cooking myself. It took me quite sometime to learn the art, but now that I have learnt it is worth it.Heres the recipe of Chicken Manchurian, the way I read on one of India’s famous chef’s website.
Preparing the batter:
- Chicken: 200 gms.Boneless.Diced into 3/4th inch small cubes.
- Cornflour: 4 tbsp
- 1/2 tsp white pepper powder
- 1/2 tsp black pepper powder
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped ginger
- 1 tbsp vinegar
- Half an egg
- Salt: to taste
Frying the Chicken:
- Mix all the ingredients thoroughly and keep aside for a couple of hours.
- Heat some amount of vegetable oil for deep frying.
- Once oil gets hot, take the chicken slices from the batter and fry until the chicken pieces turn golden brown.
- Remove the fried chicken pieces and put them on a tissue to soak in the excess amount of oil.
Preparing the Sauce:
- 1/2 tsp white pepper powder
- 1/2 tsp black pepper powder
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped ginger
- Green Chili: 3.Chopped.
- Spring Onions: 4 tbsp.White porion Chopped.Use the green portion for garnish.
- Dark Soya Sauce: 2 tbsp for the curry
- Hot and Sweet Tomato Ketchup:2 tbsp.Optional – but I personally love it.
- Ajinomoto: 1/2 tsp
- 1 tbsp of cornflour for enhanced consistency of the gravy.
- Vegetable Oil: 3-4 tbsp
- Salt: Only if required.
Note: I didnot get spring onions in the bazaar on the day I prepared this dish.
Procedure:
- Heat the vegetable oil in the same wok which was used to fry the chicken.
- Once the oil gets hot – add the following 1/2 tsp white pepper powder,1/2 tsp black pepper powder,
- 1/2 tbsp chopped garlic,1/2 tbsp chopped ginger,Green Chili: 3.Chopped.
- When the aroma of the mixture evolves, add the soya sauce, tomato ketchup and ajinomoto.
- Stir the ingredients thoroughly and then add the cornflour.
- Almost immediately add a cup of water to the wok and stir briskly.
- When the water begins to warm up, add the chicken pieces.
- Stir for 4-5 mins.
- Add some more water if more gravy is required.
- Serve with Paranthas or Chinese Chowmein or Chinese Fried Rice.
