Chicken balls in Garlic sauce
Cuisine: Chinese

Chicken balls in Garlic sauce

For the balls
- 250 gms chicken mince (for abt 12 balls)
- 1 tsp cornflour
- 1 egg
- 1/2 tsp vinegar
- 1 tbsp soy sauce
- 2-3 garlic cloves grated
- Any veggies, finely chopped - onion/carrot/spring onion/capsicums - 1 cup
- Salt, pepper
- 1 tbsp oil

For the sauce

- 2 tbsp cornflour dissolved in water
- 2 cups Chicken stock (or mix in 1/2 Maggi chicken stock cube in warm water)
- Some finely shredded veggies
- 2-3 garlic cloves grated
- 1/2 or 1 tsp Szchewan/Chilli sauce, depending on how spicy you want it.
- 1 tsp oil
- 1 tsp dark soy sauce
- Dash of Vinegar, sweet chilli sauce, ajinomoto - adjust as per taste.
- Shredded spring onions - to garnish.


- Mix all the ingredients for the balls and keep in fridge for 1-2 hours.

- Then heat a paniyaram/appe pan, put a drop of oil in each and drop the chicken mince, cook on both sides, cover for a bit in between. Alternatively you can cook them on a normal pan.

- For the sauce - heat oil, stir fry the garlic (dont let it burn), then add veggies, cornflour, soy sauce and stock. 
- Let it come to one boil, then add vinegar,szchewan/chilli sauce, sweet chilli sauce (if want slightly sweet else skip), ajinomoto as per taste.
  Skip the ajinomoto if using chicken stock cube, as that already has ajinomoto.
- Add the balls in the sauce and garnish with spring onions.

Served here with a simple fried rice and saueteed green beans.

About the Author
Shefali Saxena Shefali Saxena