Chicken Manchurian

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Another popular Indo-Chinese dish that is popular with kids and adults alike. Often served with fried rice, this can also be served as a starter.

Ingredients:
Chicken – 125 gms, ground or minced or finely chopped
Ginger – 1/4 inch piece, minced
Garlic – 2 to 3 cloves, minced
Green Chilli – 1, minced
Egg – 1, medium, whisked
Pepper Powder – a small pinch
COrnflour – 2 1/2 tblsp
Oil – 400 ml
Salt – 1/4 tsp

For the Sauce:
Cornflour – 1 1/2 tblsp
Spring Onions – 1 to 2, chopped
Oil – 2 tsp
Ginger – 1/2 inch piece, peeled, minced
Garlic – 2 cloves, minced
Green Chilli – 1, minced
Celery – 1 inch piece, minced
Chicken Stock – 250 ml
Dark Soy Sauce – 2 tsp
Salt – 1/2 tsp
Sugar – 1/4 tsp
Pepper Powder – a pinch
White Vinegar – 1 tsp

Method:
1. Combine the chicken, ginger, garlic, green chilli, salt, egg, pepper powder and cornflour in a large bowl.
2. Mix well until evenly combined.
3. Shape the mixture into balls of equal shapes.
4. Heat oil in a nonstick pan over medium flame.
5. Add the prepared balls and cook for 5 minutes or until lightly browned.
6. Remove and drain excess oil.
7. To make the sauce, mix corn flour with 1/2 cup of water.
8. Heat oil in a pan over medium flame.
9. Add the ginger, garlic, green chilli and celery.
10. Saute for 20 to 30 seconds.
11. Add the spring onions and cook for another 30 seconds.
12. Pour the chicken stock and add the soy sauce, salt and sugar.
13. Mix well.
14. Add the pepper powder and bring to a boil.
15. Add the cornflour mixture and stir well.
16. Simmer until the sauce thickens.
17. Add vinegar and mix well.
18. Add the fried chicken balls and simmer for 30 to 60 seconds or until the sauce thickens and lightly sticky.
19. Transfer to a serving bowl.
20. Garnish with some spring onions, onion rings and coriander leaves.
21. Serve hot.

image via flickr