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  Recipe Home » Indo Chinese » Chicken Manchurian
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  Chicken Manchurian
  Category: Indo Chinese
  Author: 83
  Date: 1/1/2007
  Hits: 349
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 of .
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 mixed
with water 3 tbsps. &
¼ cup
Oil 4 tbsps.
Salt To taste

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.
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