Chicken Manchurian

Ingredients :

For making the balls -

Boneless chicken, minced uncooked250 gms

Refined flour½ cup

Ginger Paste1 tsp.

Garlic Paste1 tsp.

Cornflour¼ cup

Ajinomotoa pinch of .

Soya Sauce1 tsp.

Chili sauce (optional )½ tsp.

OilFor deep frying

SaltTo taste

                               

For the sauce-

Garlic,finely chopped1tbsp.

Green chilies,finely chopped2 tbsp.

Soya sauce2 tbsp.

Chili sauce½ tsp.

White pepper¾ tsp.

Sugar 1 tsp.

Ajinomotoa pinch

Chicken stock3 cups

Cornflour mixed

with water3 tbsp. &

¼ cup

Oil4 tbsp.

SaltTo taste

Method :

                        

Combine all the ingredients mentioned for making the balls with the exception oil.Set aside for 15 minutes.

Heat the oil in a frying pan.Make 16 small lemon-sized balls of this mixture, squeezing out excess water to prevent breakage.Deep fry the balls a few at a time.Drain when golden brown and cooked. Set aside.

For the sauce-

Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies.Fry over a medium flame for 1 minute.Add the Soya sauce, chili sauce, pepper, sugar, ajinomoto, stock and salt. Bring to a boil.Add the fried balls and cook covered on low heat for about 3 minutes.Add the cornflour mixed with water and stir continuously, so that the sauce become thick.Garnish with spring onion tops.Serve with rice or noodles.

Lemon Chicken

Ingredients :

3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with 1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring onions) for garnish

Method :

Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside.Combine the remaining tablespoon of soy sauce, lemon zest,lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over
high heat. Brown the chicken pieces on all sides. Add the ginger and
cook for 1 minutes. Add the lemon mixture and bring to a boil.Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.