Chicken Manchurian

 Chicken Manchurian (chinese)

 1 kg boneless chicken

1 capsicum, diced

3-4 green chillies, finely chopped

1 pod garlic, finely chopped

1” ginger, finely chopped

Ginger-garlic paste

1 tbsp vinegar

2 tbsp soya sauce

2 cups chicken stock

3 tbsp cornflower

1 tbsp maida

¼ tsp ajinomoto (optional)

1 tbsp black pepper pdr

1 tbsp tomato sauce

1 egg, beaten

Oil, for frying

Spring onions for garnishing.

 

Marinate chicken with salt, ginger-garlic paste, pepper powder and keep aside for couple of hours (or overnight). Before cooking add 1-2 tbsp cornflour, 1 tbsp soya sauce, one beaten egg and mix well.

Heat oil in a kadai and deep fry the chicken pcs and keep aside. Heat oil separately, add garlic, ginger & green chillies and saute till garlic is slightly brown. Add Capsicum and saute. Add soya sauce & stock. Add salt, pepper pdr and Ajinomoto and tomato sauce. Let it boil. Now make paste of 1½ spoon cornflour, 1 tsp maida in ½ cup water and add it to above mixture. When the sauce thickens, add chicken and let it cook for 5-6 minutes. Garnish with spring onions.