Chicken Manchurian & Egg-Fried Rice
Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 30 Minutes
Boneless Chicken (cubed) 1 kg
Salt as per taste
Garlic Paste 1 tbsp
Whole Red Chillies 4-6 (crushed)
White Pepper Powder 1 tsp
Vinegar 2-3 tbsp
Soya Sauce 4 tbsp
Chilli Sauce 2 tbsp
Sugar 1 tsp
Chinese Salt 1 tsp
Tomato Paste 1/2 cup
Tomato Ketchup 2 tbsp
Stock 2 cup
Cooking Oil 4-6 tbsp
Corn Flour 2 tbsp (mixed with 5 tbsp stock)
Carrot (julienne) 2 tbsp
Capsicum (julienne) 2 tbsp
For Marination:
Salt to taste
Vinegar 2 tbsp
Soya Sauce 2 tbsp
Sugar 1/2 tsp
For Garnish:
Spring Onion (chopped) 2 tbsp
Marinate the chicken in marination ingredients.
Keep aside for half an hour.
In a pot, heat cooking oil on high flame.
Saute garlic paste in it for a while and add chicken (don't let the garlic change color).
Fry the chicken on high heat till color changes and remove it from the pot.
In the same pot, heat a little oil.
Add in tomato paste, ketchup, chili sauce, vinegar, soya sauce, salt, Chinese salt, sugar, crushed chillies and white pepper.
Bring it to a simmer and add in stock.
Bring it to a simmer and add in chicken, capsicum and carrot.
Then add in corn flour paste while mixing.
Simmer it till gravy thickens, turn off the heat and add in spring onions.
Heat a sizzler plate on medium heat for 10 minutes.
Pour the Manchurian over it.
Serve hot with boiled rice or fried rice.


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