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Chicken Dumplings (Manchurian) in Spicy Sauce

 INGREDIENTS:

  1. Chicken Mince 250 grams
  2. White Pepper Powder 1/2 tsp
  3. Red Chili Sauce 2 tbsp
  4. Soya Sauce 1/2 tsp
  5. Oyster Sauce 1tbsp
  6. Tomato Sauce 3 tbsp
  7. Black Pepper Powder 1 tsp
  8. Sugar 1 tsp
  9. Water as required
  10. Bread Slices 2-3 (edges trimmed)
  11. Cream 2 tbsp for moistness 
  12. Ginger-Garlic Paste 1 tsp
  13. Garlic Cloves 5-6 minced
  14. Red Bell Pepper 1/2 diced
  15. Green Bell Pepper 1/2 diced
  16. Onion 1 large, diced and petals separated
  17. Salt to taste
  18. Oil as required for frying

METHOD:

Serving Size: 5-6

Soak the bread slices in 3-4 tbsp milk or water. Then, squeeze out the excess liquid and mash into the mince.

Combine 1 tsp corn flour with 3 tbsp water to make a smooth slurry. Set aside.

In a bowl, combine the chicken with soaked bread slices, cream, red chili sauce, ginger-garlic paste, white pepper powder, 1 tbsp oil, and salt.



Heat oil in a pan. Shape the chicken mince into small dumplings and deep-fry over medium heat until golden brown and crisp.
Remove them to a kitchen towel.


In another small bowl, mix oyster sauce, soya sauce, tomato sauce, and black pepper with 1/2 cup water.

In a wok, heat 1 tbsp oil. Fry the minced garlic until aromatic. Stir-fry the onions until translucent.

Add red and green bell peppers and saute for 2 minutes. Pour in the sauce mixture.

When they begin to bubble, stir in the corn flour slurry along with 1/2 cup of water. Add sugar and taste to adjust the seasoning. 

As the sauce starts to bubble and thicken, add the fried dumplings. 
 
Stir and coat the chicken dumplings with the sauce. Cook for 2 minutes and turn off the heat.

Garnish with either chopped spring onion greens, coriander leaves, or toasted sesame seeds.   

Serve chicken manchurian paired with either fried rice or Hakka noodles, and sweet corn soup, or simply as an appetizer.










  
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