Chinese and Indian cooking merge! “Chicken Manchurian” is a dish that my favorite wok cooking author, GraceYoung, shares in her magnificient wok cookbook “Stir-Frying to the Sky’s Edge.” Order your copy of her delightful book from Amazon!
I have not tried this recipe yet but will share it with you and when I do try it, I will make further comments and suggestions.
1 lb of skinned boneless chicken thighs cut in 1/4 inch slices, 2 tbsp of egg whites, beaten, 2 tsp cornstarch, 2 tsp minced garlic, 3 tsp minced ginger, 3 tbsp peanut oil, 1/2 cup chicken broth, 1 tbsp soy sauce, 1/3 cup chopped onions, 2 Thai chili peppers, sliced, 1/4 cup cilantro, 1 tbsp chopped scallions. (easy ingredient list!)
Combine the chicken, egg white, cornstarch, 2 tsp garlic, 2 tsp ginger, 1 tsp cold water. stir in 1 tbsp of oil and put in refrig. for 30 minutes. In a small bowl, combine broth and soy sauce. Heat up the wok and swirl in the remaining oil, onions, chilies, 1 tsp each of garlic and ginger. Stir until the onion wilts.
Push to side of wok and add the chicken and stir-fry for 1 minute unbtil chicken is seared and lighly browned. Swirl the broth mixture into the wok and stir-fry until chicken is cooked through. Stir in scallions last. Serves 2-3 with rice.