00:00Hi, this is Chef Yogesh, executive chef from the Svenska Design Hotel in Mumbai.
00:11Welcome to your favorite cooking channel.
00:13Today what we are going to see is another Indo-Chinese recipe.
00:17It is chicken manchurian.
00:19What we need for the chicken manchurian today is we have some chopped chicken,
00:24which is a chicken supreme, and we have some chopped garlic.
00:29We have some chopped ginger.
00:32Couple of eggs just for binding.
00:35Carrot, chopped one.
00:37Chopped green chillies.
00:40Chopped pepper.
00:42Chopped cabbage.
00:44Chopped spring onions for garnish.
00:46Some soy sauce.
00:49Some corn flour for thickening and for binding the chicken balls.
00:54Salt.
00:55Pepper.
00:56And little bit of aromat powder.
00:59Now let's go.
01:00We are going to start making chicken manchurian.
01:03So we got some chopped chicken here.
01:05Little bit of chopped garlic.
01:11Little bit of chopped ginger.
01:15Little bit of chopped chilies.
01:18If you want it spicy, you can add it a little more extra.
01:22Some of the chopped green spring onions.
01:25We are going to need some egg in that.
01:27We are going to break one egg.
01:31Just beat it a little.
01:34If you are more health conscious, you can use even egg white in that.
01:41Instead of using the yolk.
01:43Drop little egg just for binding.
01:47Little bit of aromat.
01:50Little bit of salt.
01:52Some of the crushed black pepper.
01:54And just for binding, you can add little dry corn flour.
01:58The egg will give it a moisture.
02:00And the corn flour will bind it together.
02:12We will have to put little bit of more corn flour.
02:15Just to get a good binding of it.
02:25Let's fry these chicken balls.
02:40As we see that the chicken balls are getting color.
02:43It is getting little bit of brownish.
02:46It is cooking itself.
02:48So that's why it is very important to have the oil little on the medium flame.
02:53Not extra hot.
02:55There you go.
02:56Nice and crispy chicken balls are ready for chicken manchurian.
03:00Once your chicken ball is ready now.
03:04Let's make the sauce for the chicken manchurian.
03:06For that what we need.
03:08Is a wok.
03:10You can use even a non-stick frying pan.
03:13Little bit of oil.
03:14Make sure you season your wok.
03:17So that it doesn't stick anything to that.
03:20For the manchurian sauce.
03:23Let's go on adding the things.
03:25Chopped garlic.
03:27Chopped ginger.
03:29Chopped green chillies.
03:32Little bit of chopped carrots.
03:35Just for color.
03:37Chopped cabbage.
03:39Once you are done with that.
03:40Add little pepper.
03:41Little bit of salt.
03:42And again little bit of aromat.
03:43Water.
03:44Little bit of fresh spring onion.
03:46A dash of soy sauce.
03:47When you see manchurian.
03:48When you see manchurian.
03:49The soya quantity goes little bit more in that.
04:05A dash of soya sauce, when you see manchurian, the soya quantity goes a little bit more in
04:12that.
04:15Let's take a little bit of cornflour, make a binding mixture for the Chinese sauces and
04:25the gravies.
04:27Let's pour it gradually, we got our chicken balls out here.
04:34Let's pour these chicken balls in the sauce.
04:42And let these chicken balls simmer inside for at least two minutes.
04:47Once it's simmer inside, it will get nice and cooked and juicy.
04:53To garnish with a little bit of more spring onions, gives it a nice taste.
05:00If you have a fresh coriander, you can even add in manchurian.
05:10And there you go, your chicken manchurian is ready to serve.
05:13We are going to serve it in the bowl.
05:30Varnish it with a little of spring onions.
05:35Some freshly chopped coriander.
05:39Chicken manchurian is ready to serve.
05:42Twenty utensils!
05:43Two├нst?
05:44Unexpected...?
05:46Go-can.
05:46Go!
05:47Go-can.
05:48Go-can.
05:48Go!
05:50Go-can.
05:51Go!
05:51Ruben.
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