MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Manchurian
Categories: Poultry, Vegetables, Chilies
Yield: 4 servings
1 lg Egg
4 tb Corn starch; +1 ts
1 ts Garlic paste or freshly
- grated garlic
1 ts Black pepper
Salt
1 1/4 lb Boned, skinned chicken; in
- 3/4" cubes
1/3 c Oil
3 Whole dried dundicut or
- bird's-eye chilies
1/2 c Ketchup
1/4 c Chile-garlic sauce
2 tb Soy sauce
1 c Chicken stock (optional)
1 Bell pepper; halved, seeded
- in 3/4" pieces
3 Spring onions; trimmed,
- thin sliced
Cooked white rice or fried
- rice; to serve
VELVET THE CHICKEN: In a medium bowl, whisk the egg. Continue
whisking and gradually add 4 tb of corn starch until there are no
lumps. Stir in garlic, black pepper, and 1/2 ts salt. Add the
chicken pieces and stir until well coated. Cover and set aside for
30 minutes.
In a large wok or deep, high-sided skillet, heat oil on medium for
45 seconds. Add chicken (in batches, if necessary to avoid
crowding) and cook until it starts turning white, 1 to 2 minutes.
Flip the pieces and continue cooking until the chicken starts to
turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken
and set aside.
Add dried chilies and cook on medium for about 1 minute, stirring
occasionally.
Meanwhile, in a small bowl, stir together ketchup, chile-garlic
sauce, soy sauce, 1/2 ts salt and, if using, chicken stock (if not
using chicken stock, stir in 1 cup water). Add to mixture in pan
along with bell pepper and stir to combine.
Separately, mix the remaining 1 ts corn starch with 1/4 cup water
until smooth. Stir it into the wok and simmer until the sauce
thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and
stir to combine.
Top with spring onions. Serve with rice.
Recipe by Zainab Shah
RECIPE FROM:
https://cooking.nytimes.com
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