Chinese Chicken Manchurian (Chineese Chickkin Manchuurian)

Written By Lucy Pinder on Monday, September 7, 2009 | 9:46 PM

  • Chicken 1/2 kg, boneless, cubed
  • Onion 1 medium, ground
  • Ginger/ garlic paste 1 tbsp
  • Tomato sauce 1/2 cup
  • Pineapple juice 1/2 cup
  • Pineapple cubes 6
  • White pepper 1 tsp powdered
  • Sugar 1 tsp
  • Corn flour 2 tbsp mixed with 4 tbsp water
  • White flour/ chicken stock cube mix 1 tbsp
  • Soya sauce 2 tbsp
  • White vinegar 2 tbsp
  • Salt to taste
  • Oil 2 tbsp
  1. Marinate chicken in white vinegar, Soya sauce, sugar, salt and a tbsp of corn flour for half an hour.
  2. Grease lightly and heat a steel hot plate, easily available in market, or a heavy shallow pan on low heat.
  3. Heat oil in a karahi, fry the ginger and garlic, add onions and fry till it changes color.
  4. Pour in the tomato sauce and pineapple juice, sprinkle white pepper and stir to make a sauce.
  5. Stir fry the chicken in a separate pan and add to the sauce, along with the corn flour, pineapple cubes and white flour/ chicken stock cube mix. Stir till the sauce thickens.
  6. Serve in the heated hot plate or pan.

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