Chicken Manchurian

For making the balls
1. Boneless chicken minced, uncooked, (250 g)
2. Refined flour (1/2 cup)
3. Ginger paste (1 tsp)
4. Garlic paste (1 tsp)
5. Corn flour (1/4 cups)
6. Ajinomoto (pinch)
7. Soya sauce (1 tsp)
8. Chili sauce (1 tsp)
9. Oil (for deep frying)
10. Salt (to taste)

For Making Sauce
1. Ginger, finely chopped (4 tbsp)
2. Garlic finely chopped (1 tbsp)
3. Green chilies, finely chopped (2 tbsp)
4. Soya sauce (2 tbsp)
5. Chili sauce (1/2 tbsp)
6. White pepper (3/4 tbsp)
7. Sugar (1 tbsp)
8. Ajinomoto (pinch)
9. Chicken stock (3 cups)
10. Corn flour (3 tbsp)
11. Water (1/4 cup)
12. Oil (4 tbsp)
13. Salt (to taste)


For Balls:
1. Make the balls from the ingredients given above for making the balls by mixing them into the bowl with the exception of oil. Now set them aside for at least 15 minutes.
2. Put the oil in the skillet and heat it. Now roll up the mixture into the 16 small lemon sized balls, squeezing out the excess of water to prevent the breakage. Now deep fry the balls in the hot oil in skillet. Drain them when they are golden brown in color and set aside.

For Sauce:
1. Take a pan and put 4 tbsp of oil in it and heat it. Now add garlic, ginger and green chilies.fry them on the medium heat for almost 1 minute.
2. Now add soya sauce, pepper, chili sauce, ajinomoto, sugar, salt and chicken stock and boil it. Then add corn flour mixed with water and stir it continuously to make the sauce thick. Add meat balls and stir it for 1 minute. Remove from heat and serve it with rice or noodles or as you wish.

No. Of Servings:- 4-5

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