Tuesday 12 February 2013

Chicken Manchurian

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken Manchurian, and I have used the recipe of my cousin. I first tasted this dish in Pakistan and then again, in Saudi Arabia. But, when I tasted my cousins, I really liked her version, so I had to recreate it at home.
For those of you who don't know, Manchuria is a region in China, and this dish is a mix of Indian spice and Chinese flavour.

A Simple List of Ingredients:

1. Water

2. Whole Chicken, cut 
3. Salt and Pepper
4. Boneless Chicken Pieces
5. Sugar
6. Cornflour
7. Ginger
8. Garlic
9. Vegetable Oil
10. Green Chillies
11. Red Chilli Powder
12. Tomato Ketchup
13. Vinegar
14. Soy Sauce
15. Red Food Colouring
16.White Pepper

Bismillah, let's begin!

To start, make a chicken stock. Place 1 small whole chicken, cut into pieces, into a large pot. Add 2 pints of water, and bring to the boil.

Add salt and pepper, and stir. Once it's boiling, simmer until needed.

When the stock is done, it will form a foam on top.

Strain the chicken pieces from the stock. You can use the chicken pieces to add to egg fried rice, if you want.

Set the strained stock aside until needed. 

Place 2 pounds boneless chicken pieces into a large bowl.

Add 1 tablespoon sugar.

Add 1 and 1/2 teaspoon salt.

Add 2 tablespoon cornflour.

Mix together, and marinade for 2 hours.

Next, heat a few tablespoons of vegetable oil into a large pan, and add the marinaded chicken.

Brown the chicken for 10 minutes.

Take the chicken out, and place into a bowl.

Next, take 1 inch peeled ginger and 3 garlic cloves.

Crush the ginger and garlic.

Heat a little more oil in the same pan, add the ginger and garlic, and lightly fry.

Add the boneless chicken back into the pan.

Take 3 chopped green chillies. You can add less or more if you like.

Add the green chillies, stir in and leave on a medium heat.

To make the paste, into a bowl place:
1 tablespoon cornflour
2 tablespoon red chilli powder 

2 tablespoons tomato ketchup
1 tablespoon vinegar

1 teaspoon sugar
1 tablespoon soy sauce

Add as much red food colouring as you want.

Stir the paste until well combined.

Next, add 4 cups of the chicken stock from earlier.

Add the red paste.

Stir in the paste, add white pepper, bring to a boil and then simmer for 30 minutes, until the chicken is tender. 
Add more cornflour if you want the sauce thicker.

Serve the Chicken Manchurian with boiled rice or Egg Fried Rice.

Chicken Manchurian

What You Need

For the Chicken Stock
·     1 Whole Chicken, cut into pieces
·     2 pints Water
·     Salt and Black Pepper, to taste

For the Fried Chicken
·     2 pounds Boneless Chicken Pieces
·     1 tablespoon Sugar
·     1 and ½ teaspoon Salt
·     2 tablespoons Cornflour
·     Few tablespoons Vegetable Oil
·     1 inch Ginger, peeled and crushed
·     3 Garlic Cloves, peeled and crushed
·     3 Green Chillies, chopped

For the Sauce
·     1 tablespoon Cornflour
·     2 tablespoons Red Chilli Powder
·     2 tablespoons Tomato Ketchup
·     1 tablespoon Vinegar
·     1 teaspoon Sugar
·     1 tablespoon Soy Sauce
·     Red Food Colouring, to taste
·     White Pepper, to taste

What To Do

1. First, to make the stock. Place the chicken, water, salt and black pepper into a large pot, and bring to the boil. Once it boils, simmer until needed. When the stock is done, it will form a foam on the top.

2. Strain the chicken pieces from the stock, and use in something else e.g. egg fried rice. Set the stock liquid aside until needed.

3. To prepare the fried chicken, put the boneless chicken, salt, sugar and cornflour in to a mixing bowl. Stir well, and marinade for 2 hours.

4. Heat the oil in a large pan, and add the chicken. Brown it for 10 minutes. Once browned, move to a clean plate.

5. Heat more oil in the same pan, and lightly fry the crushed ginger and garlic. Put the browned chicken back into the pan along with the green chillies. Stir and leave on a medium heat.

6. To make the sauce, stir all the ingredients together in a bowl.

7. Now, add 4 cups of the chicken stock to the chicken in the pan. Then, pour in the sauce. Sprinkle in the white pepper, and stir well.

8. Bring to the boil, and then cover. Simmer for 30 minutes until the chicken is tender. Add more cornflour, if you want the sauce to be thicker.

9. Serve with boiled rice or Egg Fried Rice.

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