The Ming's Legacy

The Ming's Legacy The Ming's Legacy is a Chinese & Thai Cuisine in R.T Nagar Bangalore, The restaurant is known for it

Come & celebrate your birthday in 'The Ming's Legacy'
01/09/2015

Come & celebrate your birthday in 'The Ming's Legacy'

Thai Basil Rice & Thai Basil Chicken
20/08/2015

Thai Basil Rice & Thai Basil Chicken

Chicken Genral Tao
12/08/2015

Chicken Genral Tao

Crispy Honey Chilli Chicken & Koithai Noodles
12/08/2015

Crispy Honey Chilli Chicken & Koithai Noodles

Dragon Chopsy
12/08/2015

Dragon Chopsy

11/08/2015

Hey Guys,
Find out the directions to make "Chicken Lollipop"

Ingredients
Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination
cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste

For Batter
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger - 1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required

Method
1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
3. Mix all the ingredients under "for batter" with enough water to make a thick batter.
4. Dip the lollypops in batter and deep fry.
5. Serve as a starter with Schezuan sauce.

Tip
Keep the lollypops inverted in the frying pan to get a rounded shape.

11/08/2015

The man who invented chicken manchurian
Few dishes have fascinated me as much as Chicken Manchurian. It is a dish that is unknown outside of India – certainly nobody in China has ever heard of it – but is, nevertheless, possibly the most ordered dish at Chinese restaurants in this country. You’ll find it on the menu of nearly every Chinese eatery – outside of the five star hotels where expatriate chefs are employed – and now, even McDonald’s does a Manchurian-style burger.
For years I believed that because Chicken Manchurian (and now Bhindi Manchurian, Gobhi Manchurian and God alone knows what else) first began appearing on restaurant menus in the late 1970s, its rise to fame was linked to the introduction of Sichuan cooking to Indian shores (first at Bombay’s Golden Dragon and then at Delhi’s House of Ming).
But all chefs I spoke to denied that Chicken Manchurian had any connection with the early Sichuan restaurants. They conceded that because it was spicy, it had little in common with the Cantonese food that was served at most Indian Chinese restaurants till the mid-1970s but argued that perhaps some enterprising chef had sensed that spicy Chinese food appealed to Indian palates and imported this dish. But where could he have imported it from? Just as Chicken Tikka Masala, the UK’s most ordered Indian restaurant-dish is unknown in India, so Chicken Manchurian does not seem to have had an existence anywhere in the world prior to 1974-75.

Address

3/1, P&T Colony, RT Nagar Main Road, Near Post Office, RT Nagar
Bangalore
560032

Opening Hours

Monday 12am - 4pm
7pm - 11pm
Tuesday 12am - 4pm
7pm - 11pm
Wednesday 12am - 4pm
7pm - 11pm
Thursday 12am - 4pm
7pm - 11pm
Friday 12am - 4pm
7pm - 11pm
Saturday 12am - 4pm
7pm - 11pm
Sunday 12am - 4pm
7pm - 11pm

Telephone

9591630159

Website

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