mearl223 On September - 12 - 2011

Indo-Chinese Chicken Manchurian

This is what happens when Indian masalas mingle with Chinese sauces! Indo-Chinese is a cuisine of typical Chinese dishes – Szechuan,  Manchurian, Fried-rice & the likes, but with an Indian spicy touch – BLASTS of exciting flavors bring your taste buds to a new life!

 

 

PrepTime 35mins – Serves 4 – CookTime 15mins

Ingredients:
1/2 kg cubed boneless chicken
1 egg
6tbsp cornflour/ corn starch
salt to taste
2tbsp low-sodium soy sauce
4 tbsp oil
some for deep frying
2″ ginger piece – chopped
8-10 garlic cloves
1 medium onion – chopped
1 green chili – chopped
2-3 red chillies – chopped
1/4 tsp MSG (optional)
1-2 tbsp fish sauce
2 cups chicken stock
1 medium stripped green capsicum
1 tbsp rice vinegar
1 medium red/green capsicum – cut into 1″ pieces.
2 stalks green onions – finely chopped

Cooking Instructions:

1. Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl.
2. Add the chicken pieces and mix – Set aside for half an hour.
3. Mix the remaining cornflour in one cup of water.
4. Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper.
5. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
6. Add the onion and green chillies and continue to stir fry for a minute.
7. Stir in the remaining soy sauce, MSG, chicken stock and salt – Bring the mixture to a boil.
8. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.
9. Add fried chicken pieces and capsicum and cook for a couple of minutes.
10. Stir in vinegar and serve hot, garnished with spring onion greens.
Variations:
1. You can substitute chicken with cauliflower florets, or fish fillet cubes.
2. You can even make veg-balls with grated cabbage, spring onions & grated carrots bound together by the batter above & deep fried.
3. To make a healthier version, simply avoid the deep-frying! Instead, marinate the chicken in some low-sodium soy sauce, salt & egg and lightly saute in olive oil. Then add some water/stock, cover & cook until its done. Add this to the sauce above. (Check the salt level in the stock, you may not have to add salt to the marinade)

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