There are two versions of Chicken Manchurian, wet
and dry. Made with generous amount of garlic and ginger and flavored with soy
sauce and vinegar, the wet Chicken Manchurian (with gravy) complements steamed
white rice and is best when drizzled on a serving of steaming hot rice, fried
rice or noodles.
The dry Chicken Manchurian is best served as starter.
The dry Chicken Manchurian is best served as starter.
·
boneless chicken
·
4 garlic cloves, chopped
·
1 egg, beaten
·
4 tbsp tomato ketchup
·
3tbsp chili garlic sauce
·
1 capsicum, chopped
·
1 spring onion, chopped (only green part)
·
1/2 lemon
·
4 slices pineapple, chopped
·
Salt to taste
·
Black pepper to taste
·
White pepper to taste
·
2 tbsp Worcester or soya sauce
·
2 tbsp flour
·
2 tbsp corn flour
·
2 tbsp vinegar
Put
chicken in a bowl and add 2 chopped garlic, white pepper, black pepper,
salt,1/2 egg, flour and 1tbsp oil. Mix it and deep fry it. Set aside.
In a pan
heat 2 tbsp oil, add 2 cloves of chopped garlic and fry it. Add capsicum, green
onion and saute it. Now add pineapple and cook it for 1-2 minutes.
Add fried
chicken, tomato ketchup, chili garlic sauce, salt, black and white pepper and
mix it. Now add 1 cup water and cook it for 2-3 minutes.
Now add Worcester or soya sauce. For Wet Chicken Manchurian Dissolve corn flour in little water and put it
in Manchurian gravy. Stir it and cook till it thickens.
Before serving pour some drops of lemon juice. Serve.
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