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Cooking instructions for Manchurian Chicken

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Pigeon breast 1 chicken/2 kg

Soy sauce a few tablespoons

Vinegar 1 tablespoon

Add a little salt

Pepper black 1/2 teaspoon

For sauce:

Minced garlic 2 tablespoons

Tomato puree 1 cup

Chicken broth 400 ml

Vegetable oil 2 tablespoons

Vinegar 1/ 2 cups

Soy sauce 2 tbsp

Salt 1 tbsp.

Crushed red pepper 2 tbsp.

A pinch of red food

Catsup 2 tbsp.

Status Change Instructions:

Cut chicken breast into cubes, dip in soy sauce, vinegar, salt and black pepper. Let stand for thirty minutes.

Heat oil in a pan, saute garlic until fragrant, add marinated chicken and sauté until the water dries up.

Add the tomato paste and cook for one minute, then add the chicken broth, chopped onion, and bell pepper.

Bring to a boil, add vinegar, soy sauce, red pepper, salt, ketchup and red food coloring, mix well and bring to a boil.

Dissolve a little cornstarch in water and then add cornstarch to the sauce to make a thick sauce, put on high heat.

Check the consistency of the sauce; Now pour the sauce into the bowl and serve with rice.

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