Ingredients
- • For making the balls -
- • Boneless chicken,
- • minced uncooked 250 gms.
- • Refined flour ½ cup
- • Ginger Paste 1 tsp.
- • Garlic Paste 1 tsp.
- • Cornflour ¼ cup
- • Ajinomoto a pinch of .
- • Soya Sauce 1 tsp.
- • Chili sauce (optional ) ½ tsp.
- • Oil For deep frying
- • Salt To taste
- • For the sauce-
- • Ginger,finely chopped 4 tbsps.
- • Garlic,finely chopped 1tbsp.
- • Green chilies,finely chopped 2 tbsps.
- • Soya sauce 2 tbsps.
- • Chili sauce ½ tsp.
- • White pepper ¾ tsp.
- • Sugar 1 tsp.
- • Ajinomoto A pinch
- • Chicken stock 3 cups
- • Cornflour mixed
- • with water 3 tbsps. &
- • ¼ cup
- • Oil 4 tbsps.
- • Salt To taste
Instructions
- 1 Combine all the ingredients mentioned for making the balls with the exception of 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.
- 7.Serve with rice or noodles.
