CHICKEN MANCHURIAN NITU STYLE

Indochinese food is very popular in India with its origins beginning in then known Calcutta . The use of a good amount of ginger garlic paste, red chilli powder and green chillies gives this dish the ” desi” flavour from India, and together with chinese sauces makes it totally amazing. I was asked to do a live cooking show for a culinary group in Madrid and I chose to teach this dish to introduce Indochinese cusine to its followers. Totally humbled and grateful for all the love showered upon me.

Here is the list of ingredients with their subsitutes.

100 grams of cubed chicken breast, small cubes marinated in the following ingredients

A pinch of salt and white peppe

4 cloves of garlic minced with an 1″ of ginger

Red chilli powder to taste

1 teaspoon of rice vinegar

1 teaspoon of beaten egg

1 teaspoon of light soya sauce

1 teaspoon of chinese cooking wine or brandy

2 tablespoons of cornstarch

Oil to deep fry

FOR THE SAUCE:

2 cloves of chopped garlic1″ piece ginger chopped 

1 tablespoon of cornstach dissolved in 3 tablespoons of water

Dark soya sauce. chilli sauce and sesame oil to taste

METHOD:

Marinate the cubed chicken in the above ingredients except the cornstarch and beaten egg for a couple of hours or overnight. Before cooking add the cornstarch and beaten egg and deep fry the chicken in hot oil piece by piece till pale brown.

Heat oil in a pan and sautee the ginger garlic and then add the cornstarch disolved in water and cook till thickened. Add the sauces and the chicken and cook till thick . Garnish with chopped spring onions and green chillies if desired.

TO BUY THE STRING CHOPPER

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