Subj : 23's top 50 Recipes - 44
To   : All
From : Dave Drum
Date : Thu Jan 11 2024 16:46:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Manchurian
 Categories: Poultry, Vegetables, Chilies
      Yield: 4 servings
 
      1 lg Egg
      4 tb + 1 ts cornstarch
      1 ts Garlic paste or freshly
           - grated garlic
      1 ts Black pepper
           Salt
  1 1/4 lb Boned, skinned chicken; in
           - 3/4" cubes
    1/3 c  Oil
      3    Whole dried dundicut or
           - bird’s-eye chilies
    1/2 c  Ketchup
    1/4 c  Chile-garlic sauce
      2 tb Soy sauce
      1 c  Chicken stock (opt)
      1    Bell pepper; halved, seeded
           - in 3/4" pieces
      3    Spring onions ; trimmed,
           - thin sliced
           Cooked white rice or fried
           - rice; to serve
 
  VELVET THE CHICKEN: In a medium bowl, whisk the egg.
  Continue whisking and gradually add 4 tablespoons of
  cornstarch until there are no lumps. Stir in garlic,
  black pepper and 1/2 teaspoon salt. Add the chicken
  pieces and stir until well coated. Cover and set aside
  for 30 minutes.
  
  In a large wok or deep, high-sided skillet, heat oil on
  medium for 45 seconds. Add chicken (in batches, if
  necessary to avoid crowding) and cook until it starts
  turning white, 1 to 2 minutes. Flip the pieces and
  continue cooking until the chicken starts to turn
  golden, 2 to 3 minutes. Using a slotted spoon, remove
  chicken and set aside.
  
  Add dried chilies and cook on medium for about 1 minute,
  stirring occasionally.
  
  Meanwhile, in a small bowl, stir together ketchup,
  chile-garlic sauce, soy sauce, 1/2 teaspoon salt and, if
  using, chicken stock (if not using chicken stock, stir
  in 1 cup water). Add to mixture in pan along with bell
  pepper and stir to combine.
  
  Separately, mix the remaining 1 teaspoon cornstarch with
  1/4 cup water until smooth. Stir it into the wok and
  simmer until the sauce thickens and starts to turn
  glossy, 3 to 4 minutes. Add chicken and stir to combine.
  
  Top with spring onions. Serve with rice.
  
  By: Zainab Shah
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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