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Chicken Manchurian & Egg-Fried Rice

One of the most requested chinese dishes, here is my take on it!
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Servings: 2 people
Ingredients Method Notes

Ingredients
  

Ingredients for Manchurian
  • 250 gm boneless chicken breast cut into small cubes - Marinate in the ingredients below for approx 1/2 an hour. Fry until golden (do not over fry, otherwise chicken will turn hard) and set aside.
  • 1 tbsp. corn flour
  • 1/2 egg beaten - reserve the other half for the egg-fried rice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper powder
  • pinch of red chilli powder or flakes optional
  • pinch of sugar
  • 1 tsp. soya sauce
  • 1/2 tsp. ginger and garlic paste
Ingredients for Sauce
  • 1 tbsp. chopped spring onions
  • 2 tbsp. oil
  • 1 tbsp. ketchup
  • 1 tsp. tomato paste/puree
  • 1/2 tsp. ginger
  • 1/2 tsp. garlic
  • salt to taste
  • 1 tsp. sugar
  • 1/2 cup water or chicken stock
  • 1 tsp. corn flour mixed with water to form a light paste
  • 1 whole red chilli slit
  • 1 green chilli chopped
  • 1/2 tsp. black pepper
  • splash of soya sauce
  • some spring onion for garnishing
Ingredients for Egg-Fried Rice
  • 2 cups cooked rice boiled with salt and a tsp. of oil, then drained and cooled completely
  • 3 tbsp. oil
  • pinch of salt and pepper
  • 1 1/2 egg leftover half is from the manchurian sauce
  • 1 tbsp. spring onion chopped
  • 1 small green chilli chopped optional
  • 1 small green capsicum chopped
  • 1 small carrot grated
  • 1/4 tsp. garlic paste
  • splash of soya sauce

Method
 

  1. For Chicken Manchurian
    Heat the oil, add the whole red chilli, ginger and garlic pastes followed by the spring onions and chopped green chilli. Fry for a minute then add the tomato paste, ketchup, sugar and salt/pepper. Cook for 3-4 minutes, then add the water/stock. Let it come to a simmer, lower the heat and add the corn flour paste. The sauce will instantly start to thicken. Once it is of a good thick consistency, add the fried chicken and a splash of soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat, then turn off the heat and serve over fried rice, garnish with some chopped spring onions.
    For Egg-Fried Rice
    Heat the oil, add the garlic and spring onions, fry for a minute, then add the egg, salt and pepper and scramble it. Now add the capsicum and carrot, stir fry for a few minutes then add the cooked rice. Stir fry for a minute, splash some soya sauce on it, then put the heat on very low and cover the pan.
    Let it steam for about 5 minutes and serve!
     

Notes

Beat the egg and add a small drop of yellow color to it. (color is optional)