Chicken Manchurian

Ingredients:

1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
1/2 tbsp chopped ginger
2 tsps soya sauce
1 tbsp chilli sauce
2 tsps vinegar
1 tbsp corn flour + 5 tbsps chicken stock or water
1/2 tsp brown sugar
2 tbsps tomato sauce
1/2 tsp red chilli pwd (preferably Kashmiri)
salt to taste
1 1/2 tbsps sesame oil
oil for deep frying

For marinade: (marinate chicken with below ingredients for at least 15 mts or 1 hr)

1/4 tsp pepper pwd
1 egg white
salt to taste
1 1/2 tsps ginger-garlic-green chilli paste
1/2 tsp soy sauce
1 tbsp maida/all purpose flour
2-3 tbsps corn flour
1-2 tbsps of water, if required


Method:
1 Heat oil in a heavy bottomed vessel, make small balls of the marinated chicken and carefully drop into the hot oil. Cook on low medium flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade. Drain with a slotted spoon and place on absorbent paper. Keep aside.

2 Heat a heavy bottomed vessel, add oil, add the chopped garlic and saute on high flame for about 30 secs. Add the chopped ginger and green chillis and saute for a few more secs. Add the spring onion whites and saute for 3 mts on high flame.

3 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 1/4 cup chicken stock or water and cook for a mt. Add the deep fried chicken balls and cook for 4 mts. Adjust salt, if necessary.

4 Add the cornflour water and cook, tossing the contents, for 4-5 mts. You will find that it becomes thick due to cornflour.

5 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer.

Sweet and Sour Chicken

Ingredients:

1/2 kg boneless and skinless chicken cut into small cubes
1 green bell pepper remove seeds, cut into cubes
1 red bell pepper remove seeds, cut into cubes
1 onion cut into cubes
2 clove garlic chopped finely

Ingredients to Fried Chicken:

8 tablespoons all-purpose flour
8 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

Sweet and Sour Sauce Ingredients:

6 tablespoons ketchup
6 tablespoons Lingam chili sauce (you may use any brand but has to be hot )
2 teaspoon plum sauce
1/4 teaspoon rice vinegar
1 teaspoon oyster sauce
7 tablespoons water
1/2 teaspoon corn starch
4 dashes white pepper powder
3 tablespoons oil

Method:

Cut the boneless chicken into small cubes and mix the ingredients to fried chicken in a bowl.

Mix well the sweet and sour sauce in a small bowl and keep aside.

Deep fry the chicken cubes. Transfer the chicken out on a plate lined with paper towels to dry the excess oil. Remove the cooking oil and leave only 2 tablespoons oil in the wok.

Add garlic and saute the garlic until light brown and then follow by the chopped onion, green and red bell peppers. Stir-fry until you smell the aroma. and add the prepared sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, do just a few quick stirs, dish out and good to serve immediately with steamed white rice.

Egg Fried Rice

Ingredients:
1 cup of long grain rice
1 cup of frozen peas
2 tbsp sunflower oil
1 small red pepper , chopped
2 garlic cloves , thinly sliced
2 large eggs
1 heaped tsp Chinese five-spice powder

Method:

1. Fill a saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the red pepper and the garlic cloves for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice.
5. Serve the rice and the egg together after mixing in well.

Sweet and Sour Lamb

Serves 4

Ingredients :
25 g/1 oz/2 tbsp butter or margarine
8 lamb cutlets
1 onion, chopped
25 g/1 oz/0.25 cup comflour (cornstarch)
30 ml/2 tbsp white wine vinegar
5 ml/1 tsp soy sauce
400 g/14 oz/1 large can of pineapple rings
150 ml/0.25 pt Chicken Stock
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
Boiled rice, to serve

Method :
Melt the butter or margarine and fry (saute) the lamb for 10 minutes on each side until crisp and brown. Transfer to a warm serving dish and keep warm. Fry the onion until soft but not brown, then drain off any excess fat. Mix together the cornflour, wine vinegar and soy sauce and add it to the pan with the juice from the pineapple and the stock. Bring to the boil, stirring, and boil for a few minutes until the sauce thickens. Add the cutlets and parsley, season to taste and simmer for 15 minutes. Garnish with the pineapple rings and serve with boiled rice.