Chicken Manchurian Recipe - A traditional and a famous chinese dish.

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Boneless chicken(हड्डी रहित चिकन), Egg(अंडा)

Cuisine : Chinese

Course : Main Course_Chicken

Chicken Manchurian

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Manchurian checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Chicken Biryani , Butter Chicken . You can also find more Main Course_Chicken recipes like Moroccan Chicken, Laziz Handi, Chicken Madra, Garlic Chicken. Or try out these recipes from Chinese Cuisine like Schezwan Style Eggplant, Sichuan Sauce, Garlic Pepper Prawns, Green Chicken.

Chicken Manchurian Recipe - How to make Chicken Manchurian

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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking :

Ingredients

  • Boneless chicken cut into fingers400 grams

  • Egg 1

  • Cornflour/ corn starch

  • Salt to taste

  • Soy sauce 2 tablespoons

  • Oil 4 tbsps + 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add fried chicken pieces and capsicum and cook for a couple of minutes.

Step 6

Stir in vinegar and serve hot, garnished with spring onion greens.

Step 7

Chef's Tip

Step 8

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

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