Chicken Manchurian Gravy with Veg Fried Rice - Recipe 1

Chicken Manchurian Gravy with Veg Fried Rice - Recipe 2

indo_chinese non-vegetarian

Chicken Manchurian Gravy with Veg Fried Rice

Name: Veg Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 4 cup cooked basmati rice (preferably leftover and chilled); 3 tbsp sesame oil; 4 pcs garlic (cloves, finely minced); 1 inch ginger (finely minced); 2 pcs green chili (finely chopped); 1 pcs carrot (medium, finely diced); 0.5 cup french beans (finely chopped); 1 pcs capsicum (medium, finely diced); 1 cup cabbage (shredded); 0.5 cup spring onion (chopped, whites and greens separated); 2 tbsp soy sauce; 1 tbsp rice vinegar; 0.5 tsp white pepper powder; 1 tsp salt; 0.5 tsp sugar

Popularity

4.5

Nutrition per Serving

793

Calories

40g

Protein

90g

Carbs

29g

Fat

Recipes in this Meal

1. Chicken Manchurian Gravy

Crispy fried chicken pieces tossed in a savory, tangy, and slightly spicy sauce. This Indo-Chinese favorite is perfect for pairing with fried rice or hakka noodles for a complete and satisfying meal.

Prep20 min

Cook25 min

Servings4

Serving size: 1 cup

447cal

34gprotein

36gcarbs

18g

Ingredients

500 g Boneless Skinless Chicken (Cut into 1-inch cubes)
1 tbsp Ginger-Garlic Paste
3 tbsp Soy Sauce (Divided use)
0.75 tsp Black Pepper Powder (Divided use)
0.5 tsp Salt (For marinade)
0.5 cup All Purpose Flour
6 tbsp Cornflour (Divided use for batter and slurry)
1 pcs Egg (Lightly beaten)
2 cup Vegetable Oil (For deep frying)

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2. Veg Fried Rice

A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.

Prep15 min

Cook10 min

Servings4

Serving size: 1.5 cups

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About Chicken Manchurian Gravy with Veg Fried Rice

This indo_chinese dish is perfect for dinner. With 792.76 calories and 40.13g of protein per serving, it's a nutritious choice for your meal plan.

fat

1 tbsp Garlic (Finely chopped)

1 tsp Ginger (Finely chopped)

2 pcs Green Chili (Slit lengthwise)

1 pcs Onion (Medium, cut into 1-inch cubes)

1 pcs Capsicum (Medium, cut into 1-inch cubes)

1 tbsp Red Chili Sauce

2 tbsp Tomato Ketchup

1 tsp White Vinegar

0.5 tsp Sugar

2.5 cup Water (Divided for batter, slurry, and gravy)

2 tbsp Spring Onion Greens (Chopped, for garnish)

Instructions

1
Marinate the Chicken
- In a mixing bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp of soy sauce, 0.5 tsp of black pepper powder, and salt.
- Mix thoroughly to ensure the chicken is evenly coated.
- Set aside to marinate for at least 15-20 minutes.
2
Prepare Batter and Fry Chicken
- In a separate bowl, whisk together the all-purpose flour, 4 tbsp of cornflour, the beaten egg, and about 1/4 cup of water to form a smooth, thick batter without lumps.
- Add the marinated chicken to the batter and mix until each piece is well-coated.
- Heat oil for deep-frying in a wok or deep pan over medium-high heat.
- Once hot, carefully drop the battered chicken pieces one by one. Fry in batches for 4-5 minutes until golden brown and crispy.
- Remove with a slotted spoon and drain on a wire rack.
3
Sauté Aromatics and Vegetables
- In a clean wok or large pan, heat 2 tbsp of oil over high heat.
- Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
- Add the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender yet still crisp.
4
Create the Manchurian Sauce
- Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine.
- Pour in 2 cups of water (or chicken stock for richer flavor) and bring the mixture to a rolling boil.
5
Thicken Gravy and Finish
- In a small bowl, mix the remaining 2 tbsp of cornflour with 1/4 cup of cold water to make a smooth slurry.
- While stirring the gravy continuously, slowly pour in the cornflour slurry.
- Cook for 1-2 minutes, stirring constantly, until the gravy thickens.
- Add the fried chicken pieces to the gravy. Gently toss to coat them well.
- Simmer for just 1 minute, then turn off the heat.
6
Garnish and Serve
- Garnish with freshly chopped spring onion greens.
- Serve immediately with steamed rice, fried rice, or hakka noodles.

345cal

6gprotein

54gcarbs

11gfat

Ingredients

4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar

Instructions

1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.

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g

Carbs

43gFat

2Recipes

g

Carbs

39gFat

2Recipes