Chicken Manchurian
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.
Serves: 3
Ingredients
Chicken Marinade:
3 skinless chicken thighs cut into cubes
Salt to taste
1 egg
1 tablespoon water
4 tablespoon cornstarch
2 tablespoon all-purpose flour
¼ teaspoon black pepper
Enough oil to deep fry the chicken
For the sauce:
4 garlic minced
2 dry red chile
1 teaspoon minced ginger
1 small onion finely sliced
4 teaspoon soy sauce
¼ cup green pepper cut in cubes
2 spring onion chopped
2½ cup chicken stock or 2½ cups water mixed with one chicken bouillon
2 tablespoons oil
½ teaspoon vinegar
To thicken the sauce:
3 tablespoon cornstarch, mixed with three tablespoon water
Instructions
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Frying the chicken:
Mix the marinade ingredients in a bowl, and then add the chicken. Keep aside for five minutes.
In a deep frying pan add oil, when hot add the chicken and fry until golden in color. Keep aside.
Making the sauce:
In a pan, add oil when hot, add the onion and sauté until translucent. Add garlic, dry chile, ginger, and sauté for one minute. Add the rest of sauce ingredients and let it come to a boil.
Mix three tablespoon of cornstarch with three tablespoon water and add to the previous sauce. Keep stirring until it thickens then add the fried chicken and mix well.
From munatycooking.com