An Indo Chinese Chicken (boneless)

 Recipe in progress...

Please excuse me for the terrible delay...there were so many things to sort out at home and when I did try to log in to write down the recipe, the connection was erratic. My apologies to those who were eagerly awaiting the recipe. So let's go to the recipe-take your washed and cleaned boneless chicken and dice them neatly. Toss them in some cornflour with a light seasoning of salt and pepper and set it aside.

 If you desire, you can dip these in a whisked egg and then deep fry them and later place them in the gravy or do as I did, just add them sans the frying to nicely sauteed sliced onions,shredded ginger garlic, give them a nice toss, add to it tomato red chilly sauce, a light drizzle of soy sauce,sweet chilly sauce, some chilly vinegar, red chilly flakes and give them all a nice stir. Place a lid and let the chicken cook in is own juices. After a while open the lid, add white pepper powder and a tbsp. of store bought Knorr Chicken Manchurian spice.By now it gets a bit thicker, add diced green bell pepper, a tbsp or more of sweet corn kernels and enough water to form a thick gravy.



Do not add any extra salt as the Knorr sachets would already contain the salt and also you had coated your chicken with salt in the beginning. Do check and add if required. Sprinkle some finely chopped spring onions and chilly flakes to finish the dish.
Vegetarians can replace the chicken with mushrooms,brussel sprouts,chopped baby corn or tofu.

This concocted recipe and its flavour takes me down memory lane where I as a hostelite had my first taste of this Indo Chinese recipe in a hotel near by. Of course all the dishes there were tossed/dipped in cornflour/batter and deep fried and then cooked in thicker gravies. Bliss indeed! such a breath of fresh air from the mundane food we got at the hostel