Chicken Manchurian
Serves 2-3
8” round, 3” deep dish with cover
350 gms chicken – cut into bite size pieces
2 tbsp oil
5-6 flakes garlic – chopped fine
2” piece ginger – chopped fine
½ onion (small) – chopped fine
2-3 green chillies – chopped fine
½ tbsp tomato sauce
2 tsp soya sauce
1-2 tsp sherry (optional)
1 tsp black pepper
1 ½ tsp vinegar
½ tsp salt
½ tsp ajinomoto (optional)
1 tbsp cornflour dissolved in 4-5 tbsp water
1 tbsp chopped coriander leaves
1.In a dish, mix oil, garlic, onion, green chillies and chicken. Mix well. Micro high uncovered 3 minutes.
2.Add tomato sauce, soya sauce, pepper and sherry. Mix well. Micro high covered 3 minutes.
3.Add cornflour paste, vinegar, salt, chopped coriander leaves & ajinomoto. Micro high uncovered 1 minute or till sauce boils.
4.Let stand 1-2 minutes. Mix well before serving.
8” round, 3” deep dish with cover
350 gms chicken – cut into bite size pieces
2 tbsp oil
5-6 flakes garlic – chopped fine
2” piece ginger – chopped fine
½ onion (small) – chopped fine
2-3 green chillies – chopped fine
½ tbsp tomato sauce
2 tsp soya sauce
1-2 tsp sherry (optional)
1 tsp black pepper
1 ½ tsp vinegar
½ tsp salt
½ tsp ajinomoto (optional)
1 tbsp cornflour dissolved in 4-5 tbsp water
1 tbsp chopped coriander leaves
1.In a dish, mix oil, garlic, onion, green chillies and chicken. Mix well. Micro high uncovered 3 minutes.
2.Add tomato sauce, soya sauce, pepper and sherry. Mix well. Micro high covered 3 minutes.
3.Add cornflour paste, vinegar, salt, chopped coriander leaves & ajinomoto. Micro high uncovered 1 minute or till sauce boils.
4.Let stand 1-2 minutes. Mix well before serving.
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