Chicken Manchurian

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

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
Starter
Side dish

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