Help get NZ cooking: Chicken manchurian
Everyone likes a good stir fry, but what seperates a good one from a great one is the ingredients' preparation.
NEED TO KNOW
|Type of dish||Asian|
|Cooking time||<30 min|
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|
|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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