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Chicken Manchurian & Egg-Fried Rice

One of the most requested chinese dishes, here is my take on it!
Print Recipe
Servings 2 people

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

Instructions
 

  • 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)