Indian Cuisine
Chicken Manchuria
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


For Chicken balls:

1/2 kg chicken ,minced

1 tbsp soy sauce

1 tbsp corn flour

1 tbsp plain flour

salt to taste

1 egg

1 tbsp ginger garlic paste

oil for deep frying

For Sauce:

2 tbsp ginger finely, chopped

1tbsp garlic finely chopped

1 tbsp chili sauce

2 tbsp Soya sauce

2 cups Chicken stock

2 tbsp Corn flour mixed with 1/4 cup water

bunch of spring onions, chopped

2 tbsp oil

1/2 tsp ajinomoto

salt to taste


For chicken:

Marinate chicken in all the ingredients for 1 hour,make balls and deep fry it, keep it aside.

For Sauce:

Heat the oil and fry the ginger garlic paste and chopped spring onions for 2 minutes.

Now add the chicken stock, soy sauce, chili sauce,ajinomoto,salt and corn flour mixture.

Simmer,keep mixing till the mixture starts thickening and becomes saucy.

Now add the chicken balls to it and mix well and immediately take off from heat.

Add the chicken balls just before serving.

Vandana Dubey's Recipe Site.