Wednesday, November 15, 2006

Chicken Manchurian (Dry and Gravy)

The specialty of this recipe is that, it sounds so easy to make, which completes half the work. For gravy, it follows more of a Chinese style than an indo-chinese. Those who prefer the sweet taste of the manchurian, don’t add sugar. If there is chicken broth available, substitute the water with the chicken broth. Enjoy the recipe with the chicken fried rice.

Click here for Chicken Manchurian Dry and Gravy Recipe

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