Chicken Manchurian

Here is a another recipie which is always a hit with my husband and daughter, both of them enjoys the dish a lot but in between i hear lots of sniffing well not so much sniffing as my guest.............

Now a days i reduce my chillies according to the guests palate, but if i am making it for my family i make it the Indian way which is hot hot hot.................

I think the Chicken Manchurian is a invention of the Chinese restaurants in India. As i have never seen it in any other chinese restaurant...................else than in India.

Most of the things

Hot and Delicious

500 gm Chicken breast cut into cubes
2 tbsp soyasauce
2 tbsp cornflour
Half tsp peper powder
1 egg
Marinate the above ingridients and keep it aside for one hour.

4 to 5 cloves of garlic Chopped
2 tbsp ginger chopped
6 to 10 chillies cjopped fine
2 tbsp celery chopped
1 onion chopped
4 spring onions chopped
2 to 3 tbsp soya sauce
2 to 3 tbsp chillie tomato ketchup
Half chicken broth
2 tbsp corn flour
Oil for deep frying the chicken
Extra 2 tbsp oil

Method:
Deep fry the chicken till they are golden brown. And keep them aside.

Heat the extra oil in a wok and fry all the vegetables till they are soft. Add the fried chicken to it.
Now add the soya sauce, chillie tomato ketchup. Miw well. Now mix the corn flour to the chicken broth and add to the wok, cook for few minutes and seve hot.

My tip
If i have less sauce i add a little more stock or water.
If the sauce is too wattery i add a bit more corn flour to make it thicker.
And if you like a drier manchurian then don't add water.