Chicken Manchurian

Chicken Manchurian

For making the balls:

Boneless chicken, minced uncooked 250 gms.
Refined flour ½ cup
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Cornflour ¼ cup
Ajinomoto a pinch
Soya Sauce 1 tsp.
Chili sauce (optional ) ½ tsp.
Oil For deep frying
Salt To taste

For the sauce:

Ginger,finely chopped 4 tbsps.
Garlic,finely chopped 1tbsp.
Green chilies,finely chopped 2 tbsps.
Soya sauce 2 tbsps.
Chili sauce ½ tsp.
White pepper ¾ tsp.
Sugar 1 tsp.
Ajinomoto A pinch
Chicken stock 3 cups
Cornflour 3 tbsps. mixed with ¼ cup water
Oil 4 tbsps.
Salt To taste

Method:

1 Combine all the ingredients mentioned for making the balls with the exception
of oil.
2. Set aside for 15 minutes.
3. Heat the oil in a frying pan.
4. Make 16 small lemon-sized balls of this mixture, squeezing out excess water to
prevent breakage.
5. Deep fry the balls a few at a time.
6. Drain when golden brown and cooked. Set aside.
For the sauce-
1. Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies.
2. Fry over a medium flame for 1 minute.
3. Add the Soya sauce, chili sauce, pepper, sugar, ajinomoto, stock and salt.
Bring to a boil.
4. Add the fried balls and cook covered on low heat for about 3 minutes.
5. Add the cornflour mixed with water and stir continuously, so that the sauce
become thick.
6. Garnish with spring onion tops.
7.Serve with rice or noodles.