CHICKEN MANCHURIAN

Ingredients

Chicken Boneless 250 gms cut into cubes

Spring Onion 2

Green Chillies 3 deseeded

Egg 1 beaten

Salt to taste

Black Pepper to taste

Rice Vinegar 1 tbsp

Soy Sauce 1/2 tbsp

Corn Flour 5-6 tbsp

Oil to fry

For the sauce

Chilli Sauce 3 tbsp

Tomato Ketchup 5 tbsps

Soy Sauce 1 tsp

Vinegar 1/2 tsp

Ginger 1 inch stick chopped fine

Garlic 3 cloves finely chopped

Chicken stock 2 cups

Salt

Black Pepper to taste

Sugar 1/4 tsp

Cornflour 1 tbsp mixed in water

Cooking Directions
1.

Marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator.

2.

Heat oil in a wok enought o deep fry the chicken.

3.

Add the beaten egg and cornflour to the chicken and coat well.

4.

Now fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown.

5.

Drain on a kitchen towel.

6.

Remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a
minute

7.

Now add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes

8.

Now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste

9.

Now add the slurry of cornflour stirring constantly to thicken gravy.

10.

Then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,

11.

garnish with corriander leaves.

Ingredients

For Marination:

Chicken breast 1/2 kg

Soya sauce 2 tbsp

Vinegar 1 tbsp

Salt a pinch

Black pepper 1/2 tsp

For Sauce:

Garlic chopped 2 tbsp

Tomato puree 1 cup

Chicken stock 400ml

Cooking oil 2 tbsp

Vinegar 1/2cup

Soya sauce 2 tbsp

Salt 1 tsp

Red chilli crushed 2 tbsp

Red food colour a pinch

Tomato ketchup 2 tbsp

Onion 1 finally chopped

Capsicum 1 finally chopped

Corn flour 3 tbsp

Cooking Directions
1.

Cut chicken breast in to cubes, marinate it in soya sauce, vinegar, salt and black pepper. Leave it for 30 minutes.

2.

Now heat oil in a wok and add garlic to saute, add marinated chicken and cook it until water dries.

3.

Add tomato puree in it and simmer for a while then add chicken stock, chopped onion and capsicum.

4.

Cook it well then add vinegar, soya sauce, red chilli, salt, tomato ketchup and red food colour, mix it well and cook
to come boiling point.

5.

Dissolve some corn flour in water and add corn flour to sauce to make a thick gravy keep the flame high.

6.

Check the consistency of gravy; now pour the gravy in serving dish and serve it with fried rice.

FRIED RICE
Ingredients

Basmati Rice 1 kg (washed and soaked for 20 minutes)

Eggs 4 (whisk with a pinch of yellow color)

Spring onions 1 cup (finely sliced tops or green leaves)

Carrots 3 (finely sliced)

Bell pepper 2 (finely sliced)

Garlic water/essence 2 tbsp

Soya sauce 2 tbsp

White vinegar 1 tbsp

Black pepper tsp (ground)

Sugar 1 tsp

Ajinomoto tsp (Chinese Salt)

Salt To taste

Cinnamon 1 piece roasted and ground

Oil 1 cup

Sesame oil a few drops

Cooking Directions
1.

Boil water in cooking pan then add rice, 1 tbsp salt and vinegar. Boil rice until 80% done then drain the water and
simmer rice on slow heat on five minutes.

2.

Remove rice from heat and spread in wide dish.

3.

When you wish to serve, add the oil to a wok or pot and heat.

4.

Add the garlic water/essence then the eggs and stir it quickly.

5.

Add the soy sauce, black pepper, bell pepper, carrots and green onions.

6.

Then stir fry for five minutes and add in the rice.

7.

Add in the sugar, a bit of the soya rice and ajinomoto and toss gently with two spoons.

8.

The Egg Fried Rice is ready. Add a few drops of sesame oil on top.

9.

Serve with Chicken Chilies or Beef Chilies.