Portions 4-6
Serving Suggestion: Serve with Chinese noddles.
Ingredients:
Chicken Nuggets:
- 2 big chicken filés
- A pich of salt
- 1 Egg
- 1 tbs sugar
- 1,5 tbs Oil
- 1 tbs Corn Flour
- Frying Oil
(Corn Flour = Majsstärkelse)
Manchurian Souce:
- 1 Chopped Green Chili
- 2-3 tbs Soya Sauce
- 1-2 tbs Chili Paste
- 3-4 Chopped Garlic cloves
- 2 inches Chopped Ginger
- 1 Chopped Onion
- 2-3 Chopped Spring Onion
- Salt to taste
- 1 pinch Ajinamoto (Avoid if pregnant. Generally not good for women.)
- Sugar
- Sesame Oil (or regular Oil) (I suggest you use 4 tbs regular Oil and add 3-4 drops of sesame Oil for the aroma.
- 2 tbs Sweet and Sour Souce
- Wet Manchurian: (Gravy)
- 2 tbs Corn Flour
- ~½-1 Cup Water
- 1 Cup Stock (Chicken or Vegetable) or Water
Preperation:
Chicken Nuggets:
Cut the chicken into 1-2 inch cubes. Then marinate it in a bowl with the Ingredients.
Prepare a deep pan, suitable for deep frying, with oil and heat up.
Manchurian Sauce:
Put some cornflour in a bowl or cup and and some cold water (abt ½-1 cup to it and mix lightly.
If you are making Wet Manchurian also prepare the vegetable stock.
Cooking:
Chicken Nuggets:
- Deep fry the nuggets. Make sure they don’t stick together.
Manchurian:
- Use a deep pan.
- Add Oil then garlic, followed by the ginger.
- Add Onion. Green chili, pepper.
- Soy sauce. Sweet and sour sauce then chili paste.
- Add salt, then the spring onions. (Careful with the salt. Alot of the other ingredients like the soy, Ajinamoto and chicken stock are also salty).
This is the base. Either you can add your chicken or vegetable nuggets now and you will have Dry Manchurian, or continue
For Wet Manchurian:
- Add Vegetable stock.
- Adjust the amount of salt and soy sauce.
- Add some Corn flour to thicken it a bit. The content of the pan needs to be warm so that the sauce thickens. Also stir quickly so that it doesn’t lump.
- Add your chicken or vegetable dumplings.