CHICKEN MANCHURIAN

INGREDIENTS :

For the Manchurian:

• Raw minced Boneless chicken
• 1/2 cup Refined flour
• 1 tsp. Ginger Paste
• 1 tsp. Garlic Paste
• 1/4 cup Corn flour
• 1 tsp. Soya Sauce
• 1/2 tsp. Chili sauce (optional )
• Oil For deep frying
• Salt To taste

For the sauce:

• 4 tbsp. Ginger, finely chopped
• 1tbsp. Garlic, finely chopped
• 2 tbsp. Green chilies, finely chopped
• 2 tbsp. Soya sauce
• 1/2 tsp. Chili sauce
• 3/4 tsp. White pepper
• 1 tsp. Sugar
• 3 cups Chicken stock
• 3 tbsp. & 1/4 cup Corn flour mixed with water
• 3 tbsp. Oil
• Salt According to taste

METHOD :

For the Manchurian: Combine all the ingredients mentioned for making the balls for Manchurian .Set aside for 15 minutes. Heat the oil in a frying pan. Make small balls of this mixture, squeezing out excess water to prevent breakage. Deep fry the balls a few at a time and drain when golden brown and cooked. Set aside.

For the sauce: Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies and cook for 1 minute. Add the Soya sauce, chili sauce, pepper, sugar, stock and salt. Bring to a boil. Add the fried balls and cook on low heat for about 3 minutes. Add the corn flour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with spring onion and chopped coriander leaves.