A popular Indo-Chinese dish said to be invented by Nelson Wang who was born in Kolkata, India, son of a Chinese immigrant. While working as a cook at the Cricket Club of India, in Mumbai, a customer asked him to create a new dish. Nelson added the basic ingredients like ginger, garlic, green chillies but then, instead of adding Indian spice powders, he put in soy sauce with cornstarch and chicken. The result was the famous Chicken Manchurian.
Marinated boneless chicken pieces are deep fried and then tossed in a flavourful chicken stock. Spicy and tangy, a lip smacking tasty dish. It is served with fried rice or noodles of your choice.
Other variations to chicken manchurian are beef, shrimp, fish, paneer, broccoli, eggplant or cauliflower.
Marinated boneless chicken pieces are deep fried and then tossed in a flavourful chicken stock. Spicy and tangy, a lip smacking tasty dish. It is served with fried rice or noodles of your choice.
Other variations to chicken manchurian are beef, shrimp, fish, paneer, broccoli, eggplant or cauliflower.
Chicken Manchurian
(Serves 4)
Ingredients:
2 boneless large chicken breasts (cut into bite size pieces)
3 cloves of garlic (finely chopped)
1 small piece of ginger (grated)
1/4 teaspoon pepper powder
2 tablespoons soy sauce
2 tablespoons cornflour
2 tablespoons white flour
1 egg
a pinch of baking soda
oil for deep frying
Method:
Marinate the chicken pieces with garlic, ginger, pepper powder and soy sauce for a couple of hours in the refrigerator.
After the chicken is well marinated, add the white flour, cornflour, egg and baking soda to the chicken. Mix well and deep fry chicken pieces in hot oil till cooked. Drain on absorbent paper and keep aside.
Gravy
Ingredients:
1 large onion (sliced)
3 spring onions (chopped)
5 green chillies (cut into small rounds)
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
4 cups of chicken stock
1/4 cup soy sauce
1 tablespoon of rice wine vinegar
1 green bell pepper (cut into pieces)
a pinch of sugar
1/4 teaspoon pepper powder
3 tablespoons oil
1 tablespoons of cornflour dissolved in little water
few coriander leaves (optional)
Method:
Heat oil in a pan, add onion and spring onions (keep few greens aside for garnish). When onions wilt a bit, add green chillies, garlic and ginger. Saute for a while and add soy sauce followed by chicken stock, rice wine vinegar, a pinch of sugar and pepper powder. Let gravy come to a nice boil then add the cornstarch liquid. Finally, add the fried chicken pieces, bell pepper and simmer for a couple of minutes. Serve garnished with spring onion greens.
Note:
Addition of a handful of finely chopped coriander leaves (which is optional) gives Manchurian a nice flavour.
(Serves 4)
Ingredients:
2 boneless large chicken breasts (cut into bite size pieces)
3 cloves of garlic (finely chopped)
1 small piece of ginger (grated)
1/4 teaspoon pepper powder
2 tablespoons soy sauce
2 tablespoons cornflour
2 tablespoons white flour
1 egg
a pinch of baking soda
oil for deep frying
Method:
Marinate the chicken pieces with garlic, ginger, pepper powder and soy sauce for a couple of hours in the refrigerator.
After the chicken is well marinated, add the white flour, cornflour, egg and baking soda to the chicken. Mix well and deep fry chicken pieces in hot oil till cooked. Drain on absorbent paper and keep aside.
Gravy
Ingredients:
1 large onion (sliced)
3 spring onions (chopped)
5 green chillies (cut into small rounds)
4 cloves of garlic (finely minced)
1 small piece of ginger (grated)
4 cups of chicken stock
1/4 cup soy sauce
1 tablespoon of rice wine vinegar
1 green bell pepper (cut into pieces)
a pinch of sugar
1/4 teaspoon pepper powder
3 tablespoons oil
1 tablespoons of cornflour dissolved in little water
few coriander leaves (optional)
Method:
Heat oil in a pan, add onion and spring onions (keep few greens aside for garnish). When onions wilt a bit, add green chillies, garlic and ginger. Saute for a while and add soy sauce followed by chicken stock, rice wine vinegar, a pinch of sugar and pepper powder. Let gravy come to a nice boil then add the cornstarch liquid. Finally, add the fried chicken pieces, bell pepper and simmer for a couple of minutes. Serve garnished with spring onion greens.
Note:
Addition of a handful of finely chopped coriander leaves (which is optional) gives Manchurian a nice flavour.