Help get NZ cooking: Chicken manchurian

Last updated 12:21 16/10/2012
Manchurian Chicken

Simple restaurant style chicken Manchurian

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Main ingredient Chicken
Type of dish Asian
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Lactose-free

Everyone likes a good stir fry, but what seperates a good one from a great one is the ingredients' preparation.

This is a really simple chicken dish that can be eaten with steamed white rice or noodles.

500g Boneless Chicken
1 Egg, lightly beaten
5 - 6 tablespoons Soy Sauce
4 tablespoons Ketchup
1 Onion
Handful fresh Coriander, roughly chopped
Ginger, very finely diced
2 cloves Garlic
5 tablespoons Cornflour
2 teaspoons Chicken Stock
Salt & Pepper



1. Cut the boneless chicken into small cubes wash and drain the chicken of any excess water.

2. Marinate it with salt and pepper, soy sauce, chicken stock & egg. This can either be done the night before or 5 mins before making the dish.

3. Just before frying add the corn flour & mix well.

4. In a wok or pan pour sufficient oil for deep frying and add the meat piece by piece to avoid the pieces sticking to each other. Fry in batches and drain off excess oil on a paper towel. Set aside.

5. In a pan or wok (needs to be big enough for all the chicken and sauce), add oil, garlic, ginger, slices of onions. Heat through.

6. Add soya sauce, ketchup, salt and pepper and a few spoons of water to loosen the sauce if you think its too thick.

7. Add the fried pieces of chicken and mix well till the sauce coats each piece and everything is hot.

Garnish with fresh coriander & serve with rice or noodles.

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