Description
Details
“The history of Chicken Manchurian can be traced back to the Chinese community in Kolkata, India, during the 1970s. It was created by Nelson Wang, a Chinese restaurateur in Kolkata who wanted to cater to the Indian palate by blending Chinese cooking techniques with Indian flavors. He modified traditional Chinese recipes to suit local tastes, resulting in the creation of dishes like Chicken Manchurian. The name “”Manchurian”” is derived from the Manchurian region in Northeast China, although the dish itself is not authentically Chinese. It was inspired by Chinese flavors but adapted to suit the spicier and more savory tastes preferred in India.”
Cooking Style
“A popular dish made from deep-fried chicken. It’s a staple in Indo-Chinese cuisine.The basic
preparation involves marinating chicken pieces in a mixture of spices, flour, and cornstarch.
The marinated chicken is then deep-fried until golden brown and crispy usually served in a tangy and spicy sauce.”
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