Chicken Manchurian with steam rice and stir fry pak choi/spinach

Ingredients:-

For Chicken manchurian
Minced chicken
Ginger/garlic chopped
salt/pepper/MSG
Cornflour
Egg beaten
Oil for deep fry

For Manchurian sauce
Oil
Garlic chopped
Chicken stock
Salt/Pepper/MSG
Dark soy sauce
Cornflour solution
Chicken cube (optional)
Garnish - Spring onion diamond cut

Methods:-

For chicken manchurian

- Take boneless and skinless chicken and mince it properly.
- Pour it on a bowl and mix it with ginger and garlic, slat/pepper/MSG, beaten egg, and cornflour.
  Flip/ Mix them properly.
- Take some minced chicken say 80 gm and roll them; give them shape of small sausage.
   deep fry till golden brown. Keep aside.
- For the Manchurian sauce, heat oil in a pan. Lightly fry garlic till they just change color.
- Reduce heat, add chicken stock, Dark Soya sauce, salt, MSG, pepper and chicken cube. Cook for 5 minutes.
- Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. And the chicken manchurian is ready to serve.
- For stir fry pak choi, blanch the pak choi/spinach. Set aside for cooling.
- Heat oil on a frying pan and add garlic, ginger. Lightly fry it.
- Add the pak choi/spinach; adjust salt, pepper, msg and add kikoman sauce, fry it for some time.
- Serve chicken manchurian with steamed rice and stir fry pak choi garnished with diamond cut spring onion.