Chicken Manchurian

The Indio-Chinese fusion food which is very popular and easy to make at home too. Serve it over rice or make it dry as a snack, it never dissapoints.

Nutritional Value

 

The oil or butter we use to prepare makes a real difference in calories.

 Calories*- 1500 (whole dish)

 

 *calories are an estimation of my cooking.

 

 Servings- 3

 

 Ingredients

 

 For chicken marination 

500gms cubed chicken, boneless

1 egg

Soya sauce

4 garlic pods (finely chopped)

1/2 inch ginger (finely chopped)

2 tbsp corn starch and all purpose flour

Salt - 1tsp

 For veggie induce sauce ( veggies are optional) optional

 

1 cup of fine chopped vegetables (cabbage, bell pepper, carrot, green onions)

1- Red onion finely chopped

4 garlic pods (finely chopped)

1/2 inch ginger (finely chopped)

1/2 cup low sodium Soya sauce

2 tbsp tomato ketchup ( if you want a little sweeter add more)

1/4 cup chilli sauce

Salt as per taste 

Oil- 1/4 cup around

 

Method

 

Mix all the ingredients for the chicken marination and let it sit for half-hour in the fridge.

Take a heavy bottom pan and add 2 tbsp oil and heat it up, add the marinated chicken and cook crisp from both sides in high flame and keep it aside.

Take the veggies and chop it in small pieces.

In same pan heat 1 tbsp of oil and add onion, garlic and ginger, saute and cook it then add three sauces and water to it and let it boil.

Then mix the corn starch with 1/4 cup of cold water and slowly add to the sauce and let it boil for another 2 minutes.

Now add the cook veggies and chicken to it and let everything come together. Mix all ingredient in the sauce and cover the pan and cook for two minutes. Close the gas and let it sit for another 5 minutes before serving.

Garnish it with chopped green onions and serve it over warm white rice, fried rice or noodles.

Enjoy!