Chicken Manchurian - Indian Chinese
Manchuria is a region in North-Eastern Asia, with the language mostly spoken in north east China. The preparation which we present today is however, what has come to be known as Indian Chinese, or Desi Chinese - which is an adaptation of the ingredients used in Chinese cuisine, in agreement with the India taste.
The Indian Chinese brand of cuisine may be said to have originated in the China towns of Kolkata. The combination of spices traditional to both Chinese as well as Indian culinary practices, imparts desi-Chinese a characteristic taste which in some ways is similar to the ethnic cuisines of some south east Asian countries. Read ahead for our version of Chicken Manchurian.
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Chicken Manchurian - Recipe
- 250 grams minced chicken
- 2 whole eggs
- 1 cup all purpose flour
- 8 cloves of garlic crushed
- 1 inch ginger knob crushed
- Cooking oil for deep frying
- 2 medium sized onions fine chopped
- 1 capsicum fine chopped
Ingredients for Sauce
- 3 tablespoon cornflour
- 2 tablespoon white vinegar
- 2 tablespoon soy sauce
- 0.5 cup water
- 0.5 cup pureed tomato
- 2 tablespoon fine chopped celery stalk
- Salt to taste
Procedure of Preparation
To the minced chicken add beaten eggs, flour and crushed garlic and ginger. Add enough water in order to form a dense batter. Let the batter rest for about15 minutes.
Heat cooking oil for deep frying in a shallow frying pan. Deep fry dollops of chicken batter to a rich golden brown. Make sure that the chicken balls are uniformly deep fried. Drain the excessive oil and keep aside.
Heat 2 tablespoon of oil in the frying pan. Add the onions and stir fry over a high flame until the onions attain a rich gloss. Add the capsicums and stir fry for 2 more minute. Add the ingredients of the sauce mix. Cook with constant stirring over a medium flame until the sauce attains an uniform consistency and a translucent appearance.
Add the fried chicken balls into the sauce. Serve hot.
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