This is a simple Egg Recipe which you can cook at home.

Ingredients

• Use SESAME OIL
• 1 white onion
• 3 or 4 salad onions
• Piece of ginger roughly the size of your thumb
• 2 garlic gloves
• Black pepper
• 300g COOKED rice (preferably basmati)
• 2 beaten eggs

For the sauce

• Chicken stock (3tbsp)
• Rice wine (2tbsp) if you can get it, or white wine vinegar is fine
• Oyster sauce, or fish sauce (3tbsp) this stuff is stinky, so be aware
• ½ tbsp. sugar
• Handful of freshly chopped coriander

Method of Preparation

• Finely chop the white onion, and chop the salad onions on the diagonal.
• Heat the sesame oil in a wok if you have one, or a heavy bottomed saucepan. Add the onions and cook for a couple of minutes. Not too long, as onions are kept firm and sweet in Chinese cooking.
• Add the garlic and ginger, minced. You can always cut the ginger into matchsticks. Cook through until a little bit softened.
• Beat the eggs with some salt and the pepper, and add to the saucepan. Stir through until the eggs scrambles.
• Add in the rice, and mix through, so the egg distributes evenly.
• Mix together the rice wine, chicken stock, oyster sauce, and sugar, until thoroughly combined.
• Add into the rice mixture, and stir together.
• Finely chop the coriander and add in right at the last minute to keep its freshness.
• Serve!

A nice twist on this is to add chestnut and shitake mushrooms – it makes it much more of a meal. Fry these in oil first to crisp them up so they don’t go soggy in the sauce. If you are adding chicken or beef or a meat, a nice way to cook it is by marinating the meat in a soy sauce, sesame oil, coriander, and onions. Cover, and keep in the fridge for a few hours, or ideally overnight. This imparts much more flavour and adds an extra dimension to the dish. Simple curry sauce: Chinese five spice, garlic, onions, and cream.

Related Recipes

• Authentic Chinese Fried Rice (Yang Zhou Fried Rice)
• Traditional Bolognaise Sauce for Pasta
• Wild Rice Salad with Shrimps and Tuna Fish
• Saffron Rice

There are many different variations of this recipe and becomes a favorite one especially for kids. A vegetarian version can also be made by easily substituting the chicken pieces with cauliflower florets (Gobi Manchurian) or mixed vegetables. So vegetarian need not to dishearten as there is a wonderful Manchurian for them too.

Ingredients

• 500g boneless chicken
• 1 tablespoon soy sauce
• 3 tablespoon corn flour
• 1 tablespoon plain flour
• 1 cup chopped tomatoes
• 1 cup sliced onions
• 1 egg
• 1 tablespoon ginger garlic paste
• oil for deep frying
• 2 tablespoon ginger finely chopped
• 1 tablespoon garlic finely chopped
• 1 tablespoon chilli sauce
• 1 tablespoon oyster sauce
• 2 cups Chicken stoc
• ½ tablespoon black pepper powder
• Bunch of spring onions finely chopped
• 1 cup chopped capsicum or bell pepper
• 4 tablespoons refined oil
• ½ tablespoon sugar
• Salt to taste

Cooking time: 45 minutes.

Method

Marinate the chicken pieces with salt, pepper and half of garlic and ginger. Keep in the refrigerator by wrapping the marinated chicken preferably inside a plastic zip bag for at least 2 hour and let it settle well.

Bring the cooled marinated chicken from refrigerator. Prepare a smooth batter by combining the cornstarch, flour and the water. Pour the mixture over the marinated chicken and coat well.

In a large saucepan, add the oil and heat on medium flame. Fry the chicken pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain the oil well and set aside until we prepare the gravy of Manchurian sauce.

There should be a little amount of oil left in the pan. We can remove excess oil if we wish to. In the same pan add the chopped capsicum, onion slices and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. Add the chili powder, soy sauce, oyster sauce and tomato puree. We can make puree out of the chopped tomatoes for a nice consistency in the Manchurian gravy. Stir fry for few more minutes. Turn the heat to low and check the taste of added seasoning. Add the crispy chicken pieces which will soften slightly as they absorb the sauce. If the sauce is too thick, then add water or sometimes chicken salt could be added which really releases a nice flavor into this dish . Chicken Manchurian is ready .Garnish with cilantro.

It is always preferred with fried rice or Chinese noodles.

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• Crunchy, Spicy Oven Baked Chicken Chow Mein
• Mughlai chicken recipe
• Easy Chinese Chicken Pot Noodle Recipe
• Thai Mango Chicken