INGREDIENTS
- Boneless Chicken (Cubed) 1 kg
- Salt as per taste
- Garlic Paste 1 tbsp
- Whole Red Chillies 4-6
- White Pepper Powder 1 tbsp
- Vinegar 2-3 tbsp
- Soya Sauce 4 tbsp
- Chilli Sauce 2 tbsp
- Sugar 1 tsp
- Chinese Salt 1 tsp
- Tomato Paste 1 cup
- Tomato Ketchup 1 cup
- Stock 1 cup
- Dalda Cooking Oil 4-6 tbsp
Garnish - Spring Onion (Chopped) 2 tbsp
- Carrot (julienne) 2 tbsp
- Capsicum (julienne) 2 tbsp
METHOD
1.marinate chicken with chilli sauce, vinegar, soya souce, salt white pepper,
- sugar and Chinese salt.Keep aside for half an hour.In a pot, heat
- Dalda Cooking Oil on medium heat for 3-5 minutes.Soute garlic for a
- minute and add chicken.Golden fry the chicken on high heat and remove
- it from the pot.In the same pot add tomato paste, ketchup and sotck.
- Add salt, whole red chillies and cook until thick.Add the chicken and
- bring to a boil. Heat a sizzler plate(easily available in shops) on medium
- heat for 10 minutes and pour the manchurian into the hot plate
9.Garnish and serve hot with boiled rice or freid rice.