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Details of Chicken Manchurian

This dish is pretty popular but if you haven't heard of it, Chicken Manchurian brings the best of both worlds from Indian and Chinese cuisine. Now reduce the flame to medium, add corn flour diluted with 1/2 cup of water and half of the spring onions. Garnish with remaining spring onions and ginger pieces and serve immediately.

Instructions

I tried something a little different, an Indo Chinese recipe Chicken Manchurian. This dish is pretty popular but if you haven't heard of it, Chicken Manchurian brings the best of both worlds from Indian and Chinese cuisine. I had never made this dish before and couldn't find a recipe I found very appealing. Although, there are almost countless ways to make this, I decided to experiment a bit by trying two different types of sauce. The first sauce I found to have very strong flavor.

STEP 1

Wash chicken, add it to a cup of water with chopped carrots, cabbage and onion. Cook with a pinch of salt and pepper until tender. Drain the stock for gravy. Remove the chicken and shred finely. Let the veggies cool for 5 minutes.

STEP 2

Now take a bowl combine all dry ingredients from (Maida, corn flour, ajinomoto, salt) with chopped ginger, garlic, spring onions, cooked veggies and shredded chicken. Form loose dough (remember the dough should not be very thick, should be loosely packed, Maida and corn flour are used just to bind everything together) and make small lime size balls / dumplings and set aside.

STEP 3

Heat the oil and deep fry the dumplings in medium flame until they are golden brown on the outside. Always try a small sample before dropping everything in the oil, because sometimes the oil temperature might be too hot and it will burn the outer part, and inner part will be left uncooked. If you cannot resist your temptation, you can go ahead and gobble a couple of dumplings. Drain excess oil and keep this aside.

STEP 4

Heat oil in a wok, add diced onion, green chili, minced ginger and garlic and salute over high flame. Add all 3 sauces (soy, green chili and red chili) with sugar, ajinomoto and salt. Before it could burn add the fried veggie balls and coat it with the sauces. Now reduce the flame to medium, add corn flour diluted with 1/2 cup of water and half of the spring onions. Simmer for 2 to 3 minutes and switch off. Garnish with remaining spring onions and ginger pieces and serve immediately. For more details http://www.indomunch.com

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