CHICKEN MANCHURIAN - Hakka Style Chinese
This Chinese Hakka style popular gravy dish was invented in Mumbai and is on every Chinese menu today in all Hakka style restaurants.
Ingredients
| For marinade: | ||
| Boneless chicken cubes | 2 Pound (((1 kg approx.))) | |
| Egg | 1 | |
| Corn starch | 2 Tablespoon | |
| Grated ginger | 1 Tablespoon | |
| Grated garlic | 1 Tablespoon | |
| Minced green chili | 1 Teaspoon | |
| Light soya sauce | 2 Tablespoon | |
| For gravy: | ||
| Spring onion bulbs | 5 , slice | |
| Grated ginger | 1 Tablespoon | |
| Grated garlic | 1 Tablespoon | |
| Minced green chili | 1 Teaspoon | |
| Minced red chili pepper | 1/2 (((optional))) | |
| Ketchup | 1 Cup (16 tbs) | |
| Chilli garlic paste/Sambal oelek | 1 Cup (16 tbs) | |
| Soya | 2 Tablespoon (((to taste))) | |
| Chicken stock | 2 1/2 Cup (40 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Cornstarch slurry | 1 Teaspoon | |
| Sliced onion/Shallots | 1/4 Cup (4 tbs) | |
| Green peppers | 1/4 Cup (4 tbs) | |
| Chopped coriander/Cilantro stems | 2 Teaspoon |
Directions
Please watch the video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
