*Royal Chicken Manchurian.*
**Materials:**
1/4 kg of chicken without bones,
8 tablespoons chopped onion,
4 tablespoons chopped onion,
1/2 tablespoon of crushed garlic,
Ginger powder 1/2 table spoon,
2 teaspoons of soy sauce,
1 tablespoon of chili sauce,
2 tablespoons of tomato sauce,
2 teaspoons of vinegar,
1 tablespoon of cornflower,
5 tablespoons of chicken stock or water,
2 teaspoons of sugar, 1/2 teaspoon of guru chilli,
1 1/2 tablespoons of sesame oil,
For oil frying.
**For the marinade:**
Guru chilli 1/4 teaspoon,
1 egg white,
Salt to taste,
Ginger,
1 teaspoon of garlic paste,
Half a teaspoon of chilli paste,
Soy sauce 1/2 teaspoon,
1 tablespoon flour,
Cornflower 3 tablespoons,
2 tablespoons of water.
**Method:**
Wash the meat well and cut it into small pieces. Marinate the meat with all the spices and leave it for 30 minutes or 1 hour. Heat the oil and fry the marinated chicken in medium ache. Fry it until brown. Heat more ache pan and add 3 tablespoons of oil. Lightly fry chopped onion, ginger, garlic. Mix soy sauce, chili sauce, tomato sauce, vinegar well with medium pickle and cook for 2 minutes. Cook for 1 minute with 1/4 cup chicken stock and cook for 4 minutes with fried chicken balls. If necessary, you can add salt. Now mix cornflower in half a cup of water and cook in medium ache for 4-5 minutes. The broth will become thicker due to cornflower.
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