*4 chicken thighs(chopped)
*1 tsp soya sauce
*1 small onion(finely chopped)
*2 tbsp corn flour
*1/4 cup all purpose flour
*8 garlic pods(finely chopped)
*8 green chillies(finely chopped)
*4 tsp refined oil
*salt to taste
*1 tsp tomato ketchup (optional)
HOW TO MAKE CHICKEN MANCHURIAN:
*smear salt and marinate chicken for an hour.
*make a batter of all purpose flour and cornflour ina bowl. soak the chicken pieces into it.
*deep fry the chicken pieces and keep them aside.
*heat oil in a pan and add garlic,onion and green chillies and fry till brown and crispy.
*now add chilli powder, salt to taste,deep fried chicken pieces,tomato ketchup and soya sauce.
*cock at high flame(may be for 7-8 minutes)till the chicken turns soft and absorbs ketchup and soya sauce.
*add water while stirring, if necessary.
*chicken manchurian is ready to be served.
1/2 kg boneless chicken cut into cubes
1 cup chicken stock/vegetable stock/1 maggie chicken seasoing cube
1 heaped tbsp flour
1 tsp white pepper powder
5 tbsp cornflour
Oil for frying and cooking
4 tbsp ginger garlic paste (in equal proprtion)
3 green chilles
1 tbsp dark soya sauce
A big pinch of sugar
A big pinch of ajinomoto (optional)
Mix the egg, flour,2 tbsp of cornflour, 1/4 tsp of salt and 1/ 4 tsp of pepper in a bowl. Mix all the ingredients well with no lumps.
Heat oil and reduce flame.
Dip the chicken cubes in the batter and deep fry till golden brown. Keep on a pape towel.
Heat 1 1/2 tbsps oil. Turn the flame on medium and add ginger garlic past and fry. Keep stirring or else it will stick to the bottom. Fry for a minute or two. Now add very finely sliced green chillies. Stir for a minute. The chillies should not change colour, but must become a little tender. Add the stock or Maggie seasoning diluted in a cup of water, soya sauce, sugar, salt and ajinomoto. Cook till the gravy starts getting bubbles. Lower flame.
Add corn flour to half a cup of water, mix well and add to the gravy. Boil till the gravy thickens. Add in the fried chicken. Cook for 3 - 4 minutes.
It's ready to serve.
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