Chicken Manchurian

Name: Chicken Manchurian (Chicken dumplings in a spicy Chinese-style sauce)
Yield: Serves 4
Cuisine: Chinese
Ingredients: 3 medium scallions with green tops; 1 tablespoon vegetable oil; 1-inch (2½-cm) piece fresh ginger, minced; 4 to 6 cloves garlic, minced; Pinch of ground white pepper; ⅓ cup (40 grams) cornstarch; 1 quart (800 ml) vegetable oil; 3 tablespoons cornstarch; 5 cloves garlic, minced; 1 green chile, stemmed and minced; ½ teaspoon table salt; 1 large egg, whisked; 8 ounces ground chicken; ½-inch (1-cm) piece fresh ginger, minced; ½ tablespoon white vinegar; ¼ teaspoon ground white pepper; ½ teaspoon sugar; 1 teaspoon table salt; 1½ tablespoon dark soy sauce; 2½ cups (500 ml) chicken stock; 2-inch (5-cm) rib celery, minced

Chicken dumplings in a spicy Chinese-style sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is one of the most popular dishes in the Indo-Chinese repertoire. Kids love it as much as adults do. It is typically served with hot garlic fried rice.

Ingredients

8 ounces ground chicken
½-inch (1-cm) piece fresh ginger, minced

Asia
China
India
Side dish
Starter

Method

Put the chicken in a bowl. Add the ginger, garlic, chile, salt, egg, white pepper, and cornstarch, and stir well. Divide into 12 portions and shape into balls.
Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and gently slide in the chicken balls. Cook, stirring gently with a slotted