Chinese is my all time favorite cuisine – this is what I used to say some years ago until I came here in Dubai and found out what real Chinese tastes like. We have tried a lot of restaurants that serve Chinese food here but the taste is somewhat different from the items we used to enjoy back home until I realized that the cuisine they serve there (in Pakistan )is basically Indo-Chinese rather than authentic Chinese.

Though I  really like P.F.Chang’s and Noodle House here but still, sometimes I crave for that spicy-desi type of Chinese I used to eat in Pakistan. And Dubai does not offer much options regarding this Indo-Chinese food hence the dilemma.

So the best alternative is to prepare and enjoy such kind of desi chinese in the comfort of your own home. That is exactly what I did last week when all I wanted to eat was spicy manchurian with egg fried rice and nothing else. I found so many recipes online and got a bit confused but then I mixed and matched those and came up with a recipe of my own which turned out really delectable.

Sharing the creation below because sharing is caring… (lol… that was lame, I know)

and by the way, now I say ‘Indo-Chinese is my all time favorite cuisine’ 🙂

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CHICKEN MANCHURIAN

About Chicken Manchurian: A dish from Indo-Chinese cuisine usually prepared by coating and frying chicken pieces with a seasoned batter. Simmered in spicy gravy afterwards and usually consumed with fried or steamed rice.
Various sources state that the dish came into being in 1975 by Nelson Wang – an Indian restaurateur of Chinese descent when one of his customers asked him to serve something different from what was in the menu. That was cool mannn!

Rating:  

Cuisine: Chinese

Course:  Main

Serves:	3-4	Ease Level:
Prep Time:	10 mins	Quickness:
Cooking Time:	30 mins	Spice Level:

GET:

Cutting Board
Knife
Some plates and bowls
Skillet/Pan for frying
Cooking spoon
Wok

SET:

Chicken boneless 350 gms (cut in cubes)
Oil for frying

Veggies:
Capsicum 2 (cut in small squares)
Spring onions chopped 1/2cup
Carrots thinly sliced 1/2 cup
Onions 3 medium (cut in small squares)
Green chilies small 6-7

For coating:
All purpose flour 1/2 cup
Rice flour 4 tbsp
Corn flour 1/3 cup
Salt 1 tsp
Pepper 1/2 tsp
Garlic paste 1 tsp
Chili flakes 1 tsp
Egg white 1
Soy Sauce 1 tsp

Gravy Ingredients:
Garlic Paste 1 tsp
Salt 1/2 tsp
Red Chili flakes 1 tbsp
Black Pepper 1 tsp
Vinegar 2 tbsp
Sugar 1 tsp
Tomato Ketchup 1/2 cup
Chili Garlic Sauce 4 tbsp
Worcestershire Sauce 2 tbsp
Hot Sauce 2 tbsp
Soy Sauce 3 tsp
Oil 4 tbsp

GO:

Mix all the coating ingredients to make a smooth batter by adding a little water to get desired consistency (should not be too runny).
Marinate chicken pieces in the batter for about half an hour.
Deep fry the chicken pieces on medium heat for about 10-12 mins till they turn golden.
Drain fried chicken on kitchen towel tissues so that excess oil is removed.
In a wok, heat 4 tbsp oil.
Add garlic paste and saute till it turns little brown and aromatic.
Now add all the veggies and cook them for about 5 mins with lid on.
Pour tomato ketchup, chili garlic sauce and hot sauce into the wok and cook.
Put Salt, Red chili flakes, Black pepper, Sugar, Vinegar, Worcestershire sauce and Soy sauce in the composition and mix.
Introduce fried chicken pieces to the gravy and let the mixture simmer for while.
Serve with Fried Rice.

EGG FRIED RICE

About Egg Fried Rice: A chinese dish made from steamed rice, stir fried in a wok with ingredients such as veggies, egg and/or meat. While the exact origins are unknown, It is believed that the history of fried rice dates back to the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province. Quite historical, isn’t it!

Inspired From: Shireen Anwer

Rating:  

Cuisine: Chinese

Course:  Main/ Side

Serves:	3-4	Ease Level:
Prep Time:	10 mins	Quickness:
Cooking Time:	20 mins	Spice Level:

GET:

Cutting Board
Knife
Cooking pot
Cooking spoon
Strainer

SET:

Rice 400 gms
Oil 3 tbsp
Garlic chopped 1 tbsp
Egg 2 (beaten)
Salt 1 tsp
Black Pepper 1/2 tsp
Soya Sauce 2 tbsp

Veggies:
Capsicum 1 (julienne cut)
Spring onions chopped 1/2cup
Carrot (small) 1 (chopped)

GO:

Boil rice and strain them.
In hot oil, saute garlic and add beaten eggs and fry.
Now add all the veggies and cook them for about 5 mins with lid on.
Introduce boiled rice in pot.
Add salt, pepper and soy sauce.
Toss, Mix and serve.

MY TWO CENTS:

Adjust the spices to suit your taste buds.
You can use any veggies you want.
Care must be taken while frying chicken pieces, over frying will result in chewy texture.
You can use garlic paste in fried rice if garlic cloves are not handy.
 Above ratings are out of 5, with 5 being the ‘most’.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Eating!