INGREDIENTS:
Boneless chicken cut into pieces (200 gms).
Egg (1).
Cornflour.
Salt to taste.
Soya sauce.
Vinegar.
Onion chopped (1).
Capsicum chopped (1).
Ginger slits (1 TBs).
Garlic chopped (8-10 cloves).
Green chillies chopped (4-5).
Spring onions (1 cup).
Chicken stock (1 cup).
MSG/Ajjinomotto (a pinch).
Oil for frying.
PROCEDURE:
In a big bowl mix chicken with egg, 3 TBs of corn flour, salt, 1 TBs soya sauce, 1 Tsp vinegar and marinate it for 30-45 minutes
Heat for in a wok and as oil gets heated up well fry the chicken pieces in them till light brown and remove them on absorbent paper.
Remove the excess oil from wok and leave about 2 TBs of oil in wok, for further proceedings.
Add chopped onions, ginger, garlic and fry them well, now add chicken stock, soya sauce, salt to taste, green chillies and stir well and allow them to cook closed, as it gets to boil and chilli leave its aroma, add capsicum, spring onions, MSG stir and add fried chicken pieces, cook for a minute or two.
In a bowl make a paste of cornflour with water and add to wok, it thickens the gravy. Add the cornflour as per requirement, if dried manchurian is required dry up the gravy, else add thick layer of corn starch. Add venegar and off the flame. Serve it hot as starter or as main course.
Boneless chicken cut into pieces (200 gms).
Egg (1).
Cornflour.
Salt to taste.
Soya sauce.
Vinegar.
Onion chopped (1).
Capsicum chopped (1).
Ginger slits (1 TBs).
Garlic chopped (8-10 cloves).Green chillies chopped (4-5).
Spring onions (1 cup).
Chicken stock (1 cup).
MSG/Ajjinomotto (a pinch).
Oil for frying.
PROCEDURE:
In a big bowl mix chicken with egg, 3 TBs of corn flour, salt, 1 TBs soya sauce, 1 Tsp vinegar and marinate it for 30-45 minutes
Heat for in a wok and as oil gets heated up well fry the chicken pieces in them till light brown and remove them on absorbent paper.
Remove the excess oil from wok and leave about 2 TBs of oil in wok, for further proceedings.
Add chopped onions, ginger, garlic and fry them well, now add chicken stock, soya sauce, salt to taste, green chillies and stir well and allow them to cook closed, as it gets to boil and chilli leave its aroma, add capsicum, spring onions, MSG stir and add fried chicken pieces, cook for a minute or two.
In a bowl make a paste of cornflour with water and add to wok, it thickens the gravy. Add the cornflour as per requirement, if dried manchurian is required dry up the gravy, else add thick layer of corn starch. Add venegar and off the flame. Serve it hot as starter or as main course.
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