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Chicken Manchurian

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Ingredients
  Boneless chicken 400 Gram
  Chicken stock 600 Milliliter
  Onions 2
  Green chili 10
  Green coriander 25 Gram
  Ginger 50 Gram
  Garlic 50 Gram
  Cornflour 50 Gram
  Egg 2
  Soya sauce 3 Milliliter
  Ajino-moto 3 Gram
  Chili sauce 20 Gram
  Tomato sauce 20 Gram
  White vinegar 15 Milliliter
  Refined oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Boil the chicken in water until almost tender.
2. Drain and cool chicken, reserving the stock
3. Add to a food processor and grind until finely minced.
4. Finely chop onions and green chilli and green coriander.
5. Combine ginger and garlic in a food processor jar and grind into a fine paste.

MAKING
6. In a large bowl, combine chicken with half quantity of corn flour, raw eggs, chopped onions and half quantity of chopped coriander and green chilli. Mix well with your hands.
7. Shape into small even sized balls.
8. In a large wok, heat oil to deep fry, over a high flame.
9. Drop chicken balls into the hot fat and deep fry until golden brown.
10. Remove with a slotted spoon onto a plate nd set aside.
11. Make Manchurian sauce. In a saucepan, combine reserved stock, ajinomoto, remaining green chilli and green coriander, garlic -ginger paste, soya sauce, chilli sauce, tomato sauce, vinegar, salt and pepper.
12. Place pan on a low flame, and simmer, stirring occasionally for 10 minutes.
13. Blend remaining corn flour in a little cold water and add to the sauce.
14. Stir continuously until sauce thickens.
15. Add the chicken balls to the sauce and cook for 3-4 minutes more.

SERVING
16. Dish out into a serving dish
17. Serve hot with rice or noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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