Tuesday, August 18, 2009

Chicken Manchurian

Gorgeous, impressive, and scrumptious too! My only advice is to have all your ingredients prepped and ready to go. I was very happy with how quick, delicious, and beautiful this dish turned out. I served it with brown rice and started it on the stove top first thing.

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Chicken Batter:
1lb boneless skinless chicken breasts (cut into 1” pieces)
1 ½ tablespoons flour
1 ½ tablespoons corn starch
1 egg
salt and pepper (to taste)
1 medium onion (sliced)

½ cup chicken broth
8 oz can tomato sauce
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro (chopped, for garnish) I used basil

Step 1: Heat 1-2 Tbsp oil in a wok or large sauté pan over high heat. In a bowl mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out. Dip chicken pieces into batter, coat well and sauté chicken pieces in batches in a hot wok, until golden brown. Keep warm until needed.

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Step 2: Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds. Add chicken broth, tomato sauce, soy sauce, and sugar. Mix well stirring and bring to a boil. Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

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Step 3: In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro. Serve with white or brown rice rice.

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Recipe courtesy of Blog Chef

1 comment:

Anonymous said...

Wow! That looks great. The ingredients make it sound super. Def. a keeper.