Turn manchurian into manchuri-yum with this one of a kind Desi Chinese twist. With just a few ingredients, a hint of Ching's Dark Soy Sauce and a dash of Ching's Veg Manchurian Masala, you too can recreate this epic dish in your very own kitchen! Try it out now.
Occasion : Perfect for the office lunchbox or kids tiffin
Serves: 2 Time: 15 Mins
For chicken Manchurian balls:
Step 1: Take minced boneless chicken in a bowl.
Step 2: Add Smith & Jones Ginger Garlic Paste, Ching's Dark Soy Sauce, cornflour, a pinch of salt and mix well.
Step 3: Make small balls and deep fry till golden brown.
For the gravy:
Step 4: Take a bowl and add water. Now add Ching's Veg Manchurian Masala and mix well till there are no lumps.
Step 5: Heat 2 tbsp oil in a pan and stir fry diced vegetables for 2 minutes.
Step 6: Add masala mixture and chicken balls and bring to boil.
Step 7: Simmer for 2-3 minutes, for thicker gravy simmer for 3-4 minutes.
Step 8: Add spring onions for garnish.
Serve with Schezwan Fried Rice and Chowmein.