Thursday 19 September 2013
Chicken Manchurian & Egg Fried Rice - 19th September 2013
Manchurian Recipe
250gm boneless chicken breast, cut into small cubes
Marinate the chicken in:
INGREDIENTS
1 tbsp. corn flour
½ an egg (beaten) TIP: reserve the other half for the egg-fried rice
½ tsp. salt
½ tsp. black pepper powder
pinch of red chili powder or flakes (optional)
pinch of sugar
1 tsp. soya sauce
½ tsp. ginger/garlic paste
Set this aside for about half an hour. Then fry until golden, do NOT over fry otherwise the chicken will turn hard. Remove and set aside.
Now to make the sauce you will need the following:
INGREDIENTS
1 tbsp. chopped onions
2 tbsp. oil
1 tbsp. ketchup
1 tsp. tomato paste
½ tsp. ginger
½ tsp. garlic
salt to taste
1 tsp. sugar
½ cup water or chicken stock
1 tsp. corn flour mixed with water to form a light paste
1 whole red chili, slit
1 green chili, chopped
½ tsp. black pepper
splash of soya sauce
INSTRUCTIONS
Heat the oil, add the whole red chili, ginger and garlic pastes followed by the spring onions and chopped green chili. 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
Egg-Fried Rice
INGREDIENTS
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 and half egg (leftover half is from the manchurian sauce)
1 tbsp. onion, chopped
1 small green chili chopped (optional)
1 small green capsicum, chopped
1 small carrot, grated
¼ tsp. garlic paste
splash of soya sauce
INSTRUCTIONS
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 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
250gm boneless chicken breast, cut into small cubes
Marinate the chicken in:
INGREDIENTS
1 tbsp. corn flour
½ an egg (beaten) TIP: reserve the other half for the egg-fried rice
½ tsp. salt
½ tsp. black pepper powder
pinch of red chili powder or flakes (optional)
pinch of sugar
1 tsp. soya sauce
½ tsp. ginger/garlic paste
Set this aside for about half an hour. Then fry until golden, do NOT over fry otherwise the chicken will turn hard. Remove and set aside.
Now to make the sauce you will need the following:
INGREDIENTS
1 tbsp. chopped onions
2 tbsp. oil
1 tbsp. ketchup
1 tsp. tomato paste
½ tsp. ginger
½ tsp. garlic
salt to taste
1 tsp. sugar
½ cup water or chicken stock
1 tsp. corn flour mixed with water to form a light paste
1 whole red chili, slit
1 green chili, chopped
½ tsp. black pepper
splash of soya sauce
INSTRUCTIONS
Heat the oil, add the whole red chili, ginger and garlic pastes followed by the spring onions and chopped green chili. 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
Egg-Fried Rice
INGREDIENTS
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 and half egg (leftover half is from the manchurian sauce)
1 tbsp. onion, chopped
1 small green chili chopped (optional)
1 small green capsicum, chopped
1 small carrot, grated
¼ tsp. garlic paste
splash of soya sauce
INSTRUCTIONS
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 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
