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There are many resources of details on cooking. Some info is geared towards knowledgeable cooks and also except the average individual. It can be puzzling to wade through every one of the available details. Thankfully, this Chicken Manchurian recipe is easy to do and will certainly provide you some wonderful suggestions. They will certainly work for any person, even a newbie.

Prepare Chicken Boneless cut into small pieces.
You need to prepare Egg.
You need Cornflour -.
Provide Salt.
Use Soy Sauce -.
Use Oil -.
Prepare Ginger Garlic and paste - each.
You need to prepare Onions - sliced.
You need to prepare Green chillies , - cut across.
Prepare Chicken Stock -.
You need Green capsicum -.
You need Vinegar -.
Prepare Spring Onions.

Pakistan has many of its own versions of continental dishes. One of the most popular and delectable of such dishes is the Chinese Chicken Manchurian. Chicken Manchurian Recipe because you asked for it. There are so many variations of Chicken Manchurian, everyone has their own style, this one is a perfect fusion of spices suited for Pakistani.

Marinade: Beat the egg and add 4tbsp cornflour, salt and one tbsp soy sauce. Marinate for 30mins. Dry fry marinated chicken in some oil. Drain the oil by putting the chicken on some absorbent paper.
Mix 2tbsp of cornflour in 1 cup of water and keep aside.
In a pan, heat oil, and add ginger and garlic paste and stir fry for a minute. Add the onions and green chillies and stir fry. Stir in remaining soy sauce, and salt. Add the chicken stock and bring to a boil.
Stir in the cornflour mixture and cook until the sauce starts to thicken. Add the fried chicken pieces and capsicum and cook for a few mins.
Finally add the 2tbsp of vinegar and garnish it with spring onions.

Chicken pieces cooked in spicy Chinese sauce. This is taken from one of the websites. For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color. Chicken Manchurian has half cooked vegetables and thick gravy which adds on to its unique texture.

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