Liquorish

Asian cilantro chicken

I eat at all kinds of places; fancy restaurants, small snack joints, juice centers and even at street stalls (except in the monsoons).  I believe every place has its unique flavor. When I’m feeling flamboyant and eat at a fancy restaurant in India, what excites me the most is the variety and rare ingredients used. However, I love going to little Chinese joints here in India, as they can whip up a delicious meal in no time.

My post for today features one such recipe. At any little Chinese joint in India, you can order this dish and be rest assured that you have a made the right choice! It is also known as Chicken Manchurian, here in India. Please do not ask me how it got its name. We are great at making things ours and giving it names only we can pronounce 😉

Hope you guys like this one.

What you need

You also obviously need the most important ingredient, Chicken! You can substitute chicken with veggies for a vegetarian version of the same.

There are three ways you can prep the chicken:

  1. Marinate the chicken with beaten egg, corn flour, soy sauce and white pepper powder.
  2. Treat chicken with baking soda (NOT BAKING POWDER) for about 15 minutes and wash off. Baking soda softens the chicken and helps it melt in your mouth. Then, marinate with equal amounts of refined flour, corn flour, egg and pepper powder.
  3. Marinate with equal amounts of refined flour, corn flour, egg and pepper powder.

I completely dislike the third method as the chicken has a thick film around it just like in restaurants. White flour is so unhealthy. I don’t remember the last time I bought white pasta!

I use a combination of 1 and 2. I treat my chicken cubes with baking soda, wash off and marinate with egg, corn flour, soy sauce and white pepper powder for about 10 minutes.

Heat about 30 ml of oil in a wok and fry the chicken to golden brown. Set aside.

Into the same wok, add chopped ginger, garlic, green chili and onions.

Sauté until golden all over.

Then, add about 1 cup of chicken stock, soy sauce and chili sauce and let it come to a rapid boil. Add salt and about quarter teaspoon of MSG and stir.

Be over cautious about the salt as soy sauce and chili sauce contain salt.

Add chicken into the wok and stir. At this point, you can add a tablespoon or so of cornstarch and adjust to desired consistency.

Finally, add chopped cilantro once thickened.

Perfect accompaniment for fried rice! I love it!

Have a great day you all!

Ingredients

Chicken breast 2

Ginger half thumb

Garlic 6 pods

Onion 1 small

Green chili 1

Chicken stock 1 cup

Soy sauce 1 tbsp.

Chili sauce half tbsp.

Corn flour 3 tbsp.

Cilantro

Salt

Pepper powder

Egg 1

MSG

Method

Treat chicken with 1 teaspoon of baking soda. Wash chicken and marinate with soy sauce, 2 tbsps. of corn flour, pepper powder, salt for about 10 minutes. Heat oil and fry the chicken. Once done, set aside. In the same oil add garlic, ginger, green chili and onion and sauté to golden brown. Add chicken stock, soy sauce, chili sauce and bring to rapid boil. Add chicken and season the mixture. Thicken with cornstarch and finish with chopped cilantro. Serve piping hot!