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Thursday, 27 November 2014

Dinner Recipes Manchurian Chicken

Dinner Recipes Manchurian Chicken Biography

Source(google.com.pk)

A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.

chicken-manchuria

Chicken Manchurian

Chicken Manchurian Recipe

Marination: 1 hr, Prep & Cooking: 45 mts

Serves: 5 persons

Cuisine: Indo-Chinese

Ingredients:

1/4 kg boneless chicken, cut into fine pieces

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1/2 tbsp chopped garlic

1/2 tbsp chopped ginger

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps chicken stock or water

1/2 tsp brown sugar

2 tbsps tomato sauce

1/2 tsp red chilli pwd (preferably Kashmiri)

salt to taste

1 1/2 tbsps sesame oil

oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd

1 egg white

salt to taste

1 1/2 tsps ginger-garlic-green chilli paste

1/2 tsp soy sauce

1 tbsp maida/all purpose flour

2-3 tbsps corn flour

1-2 tbsps of water, if required

1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Ingredients

For Marination:

Chicken breast 1/2 kg

Soya sauce 2 tbsp

Vinegar 1 tbsp

Salt a pinch

Black pepper 1/2 tsp

For Sauce:

Garlic chopped 2 tbsp

Tomato puree 1 cup

Chicken stock 400ml

Cooking oil 2 tbsp

Vinegar 1/2cup

Soya sauce 2 tbsp

Salt 1 tsp

Red chilli crushed 2 tbsp

Red food colour a pinch

Tomato ketchup 2 tbsp

Onion 1 finally chopped

Capsicum 1 finally chopped

Corn flour 3 tbsp

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Cooking Directions

Cut chicken breast in to cubes, marinate it in soya sauce, vinegar, salt and black pepper. Leave it for 30 minutes.

Now heat oil in a wok and add garlic to saute, add marinated chicken and cook it until water dries.

Add tomato puree in it and simmer for a while then add chicken stock, chopped onion and capsicum.

Cook it well then add vinegar, soya sauce, red chilli, salt, tomato ketchup and red food colour, mix it well and cook to come boiling point.

Dissolve some corn flour in water and add corn flour to sauce to make a thick gravy keep the flame high.

Check the consistency of gravy; now pour the gravy in serving dish and serve it with fried rice

. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.