CHICKEN MANCHURIAN

A traditional and a famous chinese dish

Preparation Time : 35-40 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Boneless chicken, cut into fingers
400 grams
Egg
1
Cornflour/ corn starch
6 tablespoons
Salt
to taste
Soy sauce
2 tablespoons
Oil
4 tablespoons + to deep fry
Ginger, finely chopped
2 inch piece
Garlic, finely chopped
8-10 cloves
Onion , sliced
1 medium
Green chillies, roughly sliced
3-4
MSG
1/4 teaspoon
Chicken stock
2 cups
Green capsicum, cut into thin strips
1 medium
Vinegar
2 tablespoons
Spring onion greens, finely chopped
2 stalks
METHOD
Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a
bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining
cornflour in one cup of water. Heat sufficient oil in a wok and deep fry the
marinated chicken for two to three minutes. Drain on absorbent paper. Heat four
tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
Add the onion and green chillies and continue to stir fry for a minute. Stir in the
remaining soy sauce, MSG, chicken stock and salt. Bring the mixture to a boil. Stir
in the cornflour mixture and cook for a minute more or until the sauce starts to
thicken, stirring continuously. Add fried chicken pieces and capsicum and cook for
a couple of minutes. Stir in vinegar and serve hot, garnished with spring onion
greens.

Recipe Tip :
if you want to serve Chicken Manchurian as a snack, reduce the quantity of chicken
stock and cornflour used in the sauce.