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

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