Chinese Chicken Manchurian Food

CHICKEN MANCHURIAN

Steps:

• Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
• Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
• Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
• Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
• Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

CHINESE CHICKEN MANCHURIAN

Steps:

• Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
• Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
• For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color.
• Add green chilies and cilantro leaves. Fry for a minute.
• Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
• Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

MANDARIN CHICKEN

Steps:

• Spray chicken breasts with vegetable oil spray.
• Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
• Chop chicken into bite size pieces, set aside.
• Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
• Heat over medium until sugar is dissolved, stirring often.
• Bring to boil.
• Combine cornstarch and water.
• Add to sauce pan, stirring often.
• Reduce heat and simmer 4-6 minutes or until sauce thickens.
• Pour chicken into a large frying pan over medium heat.
• Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
• Heat through.
• Serve over white rice.

CHICKEN MANCHURIAN

Steps:

• Chop the Garlic and pineapple.
• Cut the chicken breasts into thin long strips.
• Heat oil in a fry pan and fry garlic in it for a few seconds.
• Then add in chicken and pineapple and sauté it.
• Cook till the colour changes then add in Worcestershire sauce and reduce to low.
• Now mix in chilli garlic sauce and tomato ketchup.
• Add in lemon juice, salt, crush red chilli and black pepper powder, and mix well.
• Simmer gently for a few minutes then increase the heat.
• Immediately add in corn flour while stirring. Stir for a minute or 2.
• Serve hot with rice of choice.

CHICKEN MANCHURIAN

Steps:

• Wash chicken cubes.
• Drain.
• Mix with salt, pepper, egg and cornflour.
• Heat wok with oil and deep fry each piece of chicken.
• Remove and keep aside.
• In another wok, take 4 tbsp of oil.
• When hot add the chopped chillies, ginger and garlic.
• Fry for 2 minutes.
• Add the sauces.
• Stir for a minute.
• Add 1 cup of water and bring to a boil.
• Add the fried chicken pieces.
• If more gravy is needed, add another half cup of water.
• Bring it to a boil.
• Mix the cornflour into the chicken gravy.
• Stir continuously till a thick gravy is obtained.
• Season with salt if need be and serve with fried rice and soup.