Chicken Manchuriyan Ball

INGREDIENTS

250 grams boneless chicken (cubes or keema/ mince)
½ of 1 egg white (1 egg white for ½ kg chicken)
⅛ teaspoon coarsely crushed pepper
1 teaspoon soya sauce (Prefer naturally brewed)
2 pinches of chili powder
2 tablespoon corn flour
1 ½ tablespoon rice flour
1 teaspoon ginger garlic paste
salt little
oil as needed
for manchurian sauce
1 tablespoon chopped garlic
½ tablespoon chopped ginger
1 medium onion
1 ½ teaspoon soya sauce
2 tablespoon. red chili sauce
1 teaspoon vinegar
1 cup chicken stock or water
2 teaspoon corn flour (3 for gravy)
3 tablespoon. water to mix with flour
little salt
½ teaspoon sugar (if red chili sauce has no sugar use ¾ teaspoon)
¾ cup capsicum cubed
few spring onions whites
few spring onion greens

METHOD

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
Add egg white and flour. Mix well. Set aside for at least 1 hour.
Heat oil and deep fry balls on a medium flame until golden. Drain to a kitchen towel.
Stir in the corn flour with 3 tablespoon water.
Transfer the oil to a bowl and retain only half a tablespoon. Fry ginger garlic until aromatic. fry onions until transparent.
Add bell peppers and fry for 2 minutes.
Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.
When the sauce begins to bubble, add the balls, spring onions and toss.
Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.
Garnish with spring onions and serve as a appetizer.

INFO & TIPS

instead of chicken you can use finely cut vegetables

POSTED ON

04 Mar 2018

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