Chicken Manchurian Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless chicken400 Gram
 Chicken stock600 Milliliter
 Onions2
 Green chili10
 Green coriander25 Gram
 Ginger50 Gram
 Garlic50 Gram
 Cornflour50 Gram
 Egg2
 Soya sauce3 Milliliter
 Ajino-moto3 Gram
 Chili sauce20 Gram
 Tomato sauce20 Gram
 White vinegar15 Milliliter
 Refined oil2 Cup (32 tbs) (For Deep Frying)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 849 Calories from Fat 391

% Daily Value*

Total Fat 44 g68.4%

Saturated Fat 9.2 g45.8%

Trans Fat 0 g

Cholesterol 379.2 mg

Sodium 1595.2 mg66.5%

Total Carbohydrates 66 g22%

Dietary Fiber 4.9 g19.8%

Sugars 15 g

Protein 51 g101.6%

Vitamin A 35.6% Vitamin C 243.7%

Calcium 13.6% Iron 29.3%

*Based on a 2000 Calorie diet

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.
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