This Indo-Chinese recipe just gets better when you serve it with Hakka noodles or fried rice.
CHICKEN MANCHURIAN
Ingredients
300 grams chicken leg boneless, cut into ½ inch cubes
1 inch ginger piece
2 green chillies
2 spring onions
Salt to taste
1 tbsp + ½ tsp dark soy sauce
2 tbsps corn flour
1 egg
1 tbsp oil + for deep frying
1 tbsp chopped garlic
½ tsp green chilli sauce
A pinch of sugar
½ tsp chicken stock cube powder
½ tsp vinegar
Fried rice to serve
Method
1. Finely chop ginger and green chillies. Chop spring onions.
2. Take chicken in a bowl, add salt, ½ tsp dark soy sauce, 1 tbsp corn flour, and break in the egg whites and mix well.
3. Heat sufficient oil in a kadai, drop in the chicken pieces and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Heat 1 tbsp oil in a non-stick wok, add garlic, chopped ginger and chopped green chillies and sauté well. Add chopped spring onion bulbs and mix well. Cook for a minute.
5. Add 1½ cups water and mix well. Add remaining dark soy sauce, green chilli sauce, salt, sugar and chicken stock cube powder and mix well. Cook till the mixture comes to a boil.
6. Combine together remaining corn flour and 2 tbsps water and mix well. Set aside.
7. Add the fried chicken in the wok and mix well. Add the prepared slurry and mix well. Cook till the mixture thickens.
8. Switch the heat off and add vinegar and ¾ chopped spring onion greens and mix. Transfer into a serving bowl and garnish with remaining spring onion greens and serve hot with fried rice.
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