Chicken Manchurian Chicken Manchurian For the Manchurian: 250 GMS Raw minced Boneless chicken 1/2 cup Refined flour 1 tsp. Ginger Paste 1 tsp. Garlic Paste 1/4 cupCornflour 1 tsp. Soya Sauce 1/2 tsp. Chili sauce (optional ) Oil For deep frying Salt To taste For the sauce: 4 tbsp. Ginger, finely chopped 1tbsp. Garlic, finely chopped 2 tbsp. Green chilies, finely chopped 2 tbsp. Soya sauce 1/2 tsp. Chili sauce 3/4 tsp. White pepper 1 tsp. Sugar 3 cups Chicken stock 3 tbsp. & 1/4 cup Cornflour mixed with water 4 tbsp. Oil Salt according To taste Serve with rice or noodles.       For the Manchurian: 1. Combine all the ingredients mentioned for making the balls for Manchurian . 2. Set aside for 15 minutes. 3. Heat the oil in a frying pan. 4. Make small balls of this mixture, squeezing out excess water to prevent breakage. 5. Deep fry the balls a few at a time and 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 and cook for 1 minute. 2. Add the Soya sauce, chili sauce, pepper, sugar, stock and salt. Bring to a boil. 3. Add the fried balls and cook on low heat for about 3 minutes. 4. Add the cornflour mixed with water and stir continuously, so that the sauce become thick. 5. Garnish with spring onion and chopped coriander leaves froggy297         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005