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Use for the machurian:.
You need boneless chicken cut into cubes.
You need to prepare egg (for marination).
Provide garlic crushed.
You need capsicum cut into cubes.
Use onion cut into cubes.
Provide tomato cut into cubes (optional).
Provide tomato ketchup.
You need chili sauce.
Prepare vinegar.
Prepare soya sauce.
You need to prepare water or chicken stock.
You need to prepare corn flour.
Prepare salt and pepper.
You need for the rice:.
Provide rice boiled (or according to your routine).
You need carrot julienne cut.
You need scrambled egg.
You need soya sauce.
You need chilli sauce.
Provide salt and pepper.
You need to prepare oil for frying.
Provide green onions for garnishing.

For the Manchurian: In a big bowl mix chicken cubes, 2 tbsp corn flour, 1 large egg, salt and pepper.Mix well and marinate in refrigerator overnight for best results or at least for 4 to 5 hrs..
Deep fry chicken cubes and flip the pieces as soon as the color changes.flip twice and remove aside.do not fry for long time and do not fry all the pieces together.fry in two batches..
In a non stick wok add 2 tbsp oil and add crushed garlic cloves.stir a little and add the vegetables and chicken.then add all the sauces and mix well.add salt and pepper and cook for a minute..
Add water (or stock if available)and cook for another minute.In a separate bowl add a little water and 3 tb spoon corn flour and mix well.pour it into the cooked chicken and vegetables and let it cook for another 2 to 3 minutes.if the bubbles appear and it starts getting thick your Manchurian is ready..
You can add more cornflour mix if the consistency of soup is not thick according to your desire.garnish with lots of green onions..
For the rice: add 2 tbsp ghee or oil and add the carrots, egg, rice and sauces.cover and cook on light flame for 5 to 7 mins.garnish with some green onions..

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