Hi all, Thank you all for checking on me. I Hope you all had a great time, Eid
and a blessed Ramadan. On my side, I have been keeping great. I Had great time in
India and Abu dhabi. It’s about 20 days that I am back from my holidays, but
still in the holiday hangover. I always feel refreshed and totally energized after
a holiday that also means I stay relaxed.
This is another guest post from one of
my dearest bloggers, Finla. I have to apologize to her for doing this so late.
I was hoping to schedule it for the time I was away so that blog doesn’t
deprive of attention. But sadly, I ran out of time, was stuck with packing,
cleaning up the house etc before we left and I could barely finish the previous
post!
It’s not easy to get back to normal
life after vacation, at least not me.
After the laid back life back home and lot of pampering, chit chats,
gossips, late night talks, hogging on like no tomorrow, takes a while for me
get back to routine. After every holidays, you would have noticed I take a
while to get back in action. I realise how much of time blogging really takes.
After my return, I haven’t shot any pictures and I see myself having so much of
time to relax and to lazy around; less dishes to wash, less cleaning up and
less stressful too.
Finla is my one of my favorite
bloggers, my Mac-buddy. Apart from all the mac research I do, she is the one
whom I ping on and off with all my silly doubts. She is a great person, warm,
charming and full of energy. She’s a great baker, bakes amazing goodies and
macarons. When I asked her to do a guest post for me she had great deal of
choice for me which included macarons, but I chose her chicken Manchurian
recipe. I loved that recipe of hers and it looked great. Check her blog Kitchentreasures out for real treasure and a feast, I tell you, you will enjoy the
tour. Finla, thank you so much for your time and doing this post for me. I
loved it.
I have
never done a Guest Post as mostly when someone ask me to do a Guest post I say
no, as I myself don't have that much inspiration to write a post in my blog so
how can I do them for others. But then, when Shab's asked me to a Guest Post, I
coudn't say no, as we have been having so much fun on facebook admiring each
other's food and baking especially Macarons. And also she is going for a month
of holiday, so she really needed friends doing guest post for her. I have to
admit I have had fun doing the guest post.
I am sure if you are Non Indian you have never
heard about this dish .Chicken Manchurian an Indo- Chinese cuisine, is the adaptation of Chinese seasoning and
cooking techniques to suit Indian taste buds. The Indo Chinese
cuisine is said to have been developed by the small Chinese community that lived in Kolkatta (formerly Calcutta) for over
a century. Today, the Chinese food has become an integral part of the Indian
culinary scene. It is also enjoyed by Indian and Chinese communities in
Malaysia, Singapore, North America etc...
Manchurian Chicken, consists
of chicken with vegetables in a spicy sauce. It is entirely a creation of Chinese restaurants in
India, and bears little resemblance to traditional Chinese Cuisine. It is said
to have been invented in 1975 by Nelson Wang. Wang described his invention process as starting
from the basic ingredients of an Indian dish, namely chopped garlic, ginger,
and green chilis, but next, instead of adding garam masala, he puts in soy
sauce, followed by cornstarch and the chicken itself. A popular vegetarian variant replaces chicken with
cauliflower, and is commonly known as gobi manchurian. Other possibilities
include prawn, fish, mutton, or paneer.
Chicken Manchurian
Ingredients:
½ kilo Chicken breast
1 1/2 cup
Chicken Stock
1 Egg
3 tbsp Flour
2 tbsp Corn
flour
2 tbsp Soy
Sauce
1 tsp Pepper
powder
1 cup Oil
for frying or more depending on the pan you use
1/4 cup Spring
onions ( I have used onions when I don't have spring onions)
4 to 5 Garlic
cloves chopped finely
1 small
piece Ginger chopped finely
2 to 3 chillies chopped ( optional)
2 to 3 chillies chopped ( optional)
1 Capsicum
chopped
2 tbsp Celery
( optional)
3 tbsp Oil
2 to 3
tbsp Corn flour
2 to 3
tbsp Soy sauce
2 to 3
tbsp Ketchup
Salt for
taste
Extra
spring onions for garnish
Preparations:
1.Make a
paste using egg, flour, corn flour, soy sauce, and pepper powder.
2. Heat
the oil for frying in a wok and dip the chicken pieces in the paste you made
and deep fry and drain on a kitchen paper.
3. Don't
overload the wok; you can fry the chicken pieces in batches. Keep them aside.
4. In a
another wok/ pan heat 3 tbsp of oil.
5. Add the spring onions ,garlic, ginger,chillies, capsicum and celery and
fry for few minutes.
6. Add the soy sauce and Ketchup. Give it a stir and then add the chicken stock.
7. When
it boils mix the corn flour with a little cold water and then add so that the
sauce getes thicker.
8. When the sauce thickens, add the fried chicken and the extra spring
onions and serve directly with rice to noodles.
Notes:
1.If you
want more gravy then add more chicken broth, but then use more corn flour to
get the thickness for the gravy.
2. If you think you sauce is too thick just add a bit water or chicken broth.
3. This is a recipe you have to make and eat it straight away, which otherwise
the fried chicken goes soggy because of the special paste method used for
frying the chicken.
4. If I don't have capsicum at home or spring onions, then I just use normal
onions and don't use capsicum.