Chinese Indian chicken Manchurian from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 142) by Grace Young

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on December 20, 2023

    This had a lot of flavor for a simple list of ingredients. And we liked that it was saucy, more like a curry that way than a typical stir fry. Quite good.

  • Zosia on November 09, 2016

    This was very flavourful and the chicken was incredibly tender even though I used breasts. You'll want to serve this with rice to absorb all of the delicious sauce.

  • sarahcooks on February 18, 2012

    This is a saucier dish than most of the recipes in the book. It has good flavor, but I think I should have put in more cilantro as for some reason it didn't come through as much as I expected. I used four very small thai chilies cut in half and there was just a very slight amount of heat. My 2 year old was able to eat it no problem, but my husband ate one accidentally and needed to be excused from the table ;)

  • Breadcrumbs on January 25, 2011

    p. 142 - What this dish lacks in beauty, it more than makes up for in flavour. Looking for a quick and flavourful weeknight dish, look no further. Maximum flavours for minimum effort, this was a real winner at our house. Simple, delicious and surprisingly flavourful. The chicken was melt-in-your-mouth tender and we had the perfect amount of heat from the 2 chilis. Grace Young commented on my review of this dish in Chowhound.

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