chinese recipes

Chicken Manchurian Recipe

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Ingredients

Chicken Manchurian Marination

  • 350 gms Chicken (Boneless Breast)
  • 01 Egg
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper Powder
  • 01 tsp Sugar
  • 01 tsp Ajinomoto / MSG
  • 01 tsp Vinegar
  • 1/4 tsp Dark Soy Sauce
  • 02 tbl Spoons Water
  • 02 tbl Spoons Corn Flour
  • 1/2 Cup All Purpose Flour
  • 250 ml Sesame/Vegetable Oil (Deep Fry)

Chicken Manchurian Sauce

  • 03 Tbl Spoons Sesame/Vegetable Oil
  • 01 Spring Onion Bulb (White Part)
  • 01 Spring Onion Stalks (Green Part)
  • 04 Garlic Cloves
  • 01 inch Ginger
  • 04 Green Chillies
  • 200 ml Water / Chicken Stock
  • 1/4 tsp Salt
  • 01 tsp Sugar
  • 1/4 tsp White Pepper Powder
  • 01 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Vinegar
  • 01 tbl Spoon Tomato Ketchup
  • 02 tbl Spoons Red Chilli Sauce
  • 02 tsp Cornflour in Water

Instructions

1) Add all the above marination ingredients to a bowl and mix them well, add the diced chicken boneless breast cubes to this marinate and refrigerate for 15 minutes
in a freezer.

2) Add 1/2 Cup of all purpose flour on a plate and retrieve the bowl of marinated chicken from the freezer and coat each chicken piece with all purpose flour and deep fry the chicken manchurian at a medium flame for 3-4 minutes and extract them when they are 75% cooked.

3) Raise the flame of the kadai/vessel which contains the oil to very high and after a minute when the oil is very hot now add the 75% cooked chicken from Step 2), now the chicken manchurian will get a crisp coating at the top and from the inside it will be succulent.

4) Grab a skillet and put the flame to high, add the oil mentioned in the ingredients above, add spring onions, garlic cloves and ginger finely chopped, green chilies, water / chicken stock, salt, sugar, all other ingredients mentioned above, finally reduce the flame to low and add the corn flour mixed with water to thicken the sauce, it will thicken in a minute of cooking time.

5) Drop the cooked chicken manchurian pieces from Step 3) in the skillet with this amazing succulent chicken manchurian sauce, but before you do that make sure you have put off the flame, otherwise the chicken manchurian which is crisp will become soggy and soft/tender from the outside too.

6) Finally, garnish with fresh spring onion stalks/greens finely chopped and serve hot with chineese fried rice / noodles, enjoy with family and friends 🙂

 

Veg Sweet Corn Soup Restaurant Style

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Ingredients

  • 01 Cup Sweet Corn Kernels
  • 1.5 Litre Water
  • 10 gms Butter
  • 02 Garlic Cloves
  • 01 Spring Onion (Scallion)
  • 01 Cup Carrots and Beans
  • 01 Cup Vegetable Stock
  • 02 tsp Salt
  • 01 tsp White Pepper Powder
  • 01 tbl Spoon Corn Flour

Instructions

1) Blend 10% of the Sweet Corn Kernels in a blender and keep aside.

2) Add butter to a cooking pot, and cooking at a low flame add garlic and spring onion white and greens when the butter melts, saute` for a few seconds and add carrots and beans including the Sweet Corn Soup Kernels from step 1.

3) Also add the rest of the Sweet Corn Soup Kernels and saute` for a few seconds.

4) Add Vegetable stock and water and bring to boil.

5) Add salt and white pepper powder, and cover with a lid and let it simmer at a low flame.

6) Add the Corn Flour Slurry (Corn flour mixed with Water) and cook for another 2 minutes while your soup now thickens.

7) Server Sweet Corn Soup Hot, enjoy 🙂

 

Chinese Five Spice Beef Soup with Bok Choy Recipe

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Ingredients 4 cloves garlic, large pieces, minced 1 tablespoon ginger, minced fresh 1 1/2 pounds beef rib-eye steak, or boneless short rib 1/2 teaspoon kosher salt 1/4 teaspoon black pepper, freshly ground 1 tablespoon vegetable oil 2 teaspoons Chinese five-spice powder 3 cups beef stock, or broth 2 tablespoons soy sauce 12 ounces sweet potato, large size, orange flesh 1 pound baby bok choy 2 carrots, peeled, ¼sliced on a bias 1 cup red cabbage, thinly sliced, about ¼ inch thick slices 2 green onions, thinly sliced on a bias … Read more

Chicken Noodles Recipe

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Ingredients

  • 250 gms Chicken (Breast Boneless)
  • 150 ml Water
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper Powder
  • 01 tsp Sugar
  • 1/2 tbl Spoon White Vinegar
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Dark Soy Sauce
  • 04 Spring Onions
  • 01 Cabbage (Large)
  • 01 Capsicum
  • 02 English Carrots
  • 03 Mushrooms
  • 01 Egg
  • 01 tbl Spoon Corn Flour
  • 02 Litre Water (for Boiling Noodles)
  • 01 tsp Salt
  • 01 Pack Noodles
  • 05 tbl Spoons Sesame Oil
  • 15 Juliennes of Ginger
  • 01 tsp Salt
  • 01 tsp Ajinomoto (MSG)
  • 01 tsp Black Pepper Powder
  • 01 tbl Spoon White Vinegar
  • 1/2 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Tomato Ketchup/Sauce
  • 02 tbl Spoons Hot Chilli Sauce (Thassia)

Instruction

1) in a bowl, Add 150 ml water, followed by salt, black pepper powder, sugar, white vinegar, dark soy sauce and ginger garlic paste.

2) To this mixture Add chicken boneless breast pieces cut has thick Juliennes and leave to marinate for 15 minutes, in the meanwhile cut the veggies.

3) After 15 mins, now add an Egg and whisk, this Egg helps as a binding agent sealing all the juices within the chicken and keeping them intact.

4) Finally Add 1 tbl Spoon corn flour and whisk well, this acts as a thickner, keep this bowl of marinated thick chicken juliennes aside.

5) To a Bowl add 2 litres water and by keeping it over a high flame, bring the water to a boil, add salt and few tbl spoons of sesame oil.

6) Add the Chicken noodles and cook them 80% of the mentioned time, the noodles I used were supposed to be boiled for 10 minutes as per instructions so I boiled them for 8 minutes.

7) Extract the Chicken noodles once they are 80% cooked and to immediately stop the cooking process pass them through cold water and strain them and to keep them from sticking together add a tbl spoon of sesame oil.

8) To a wok, add 5 tbl spoons of Sesame Oil and cooking at a high flame, when oil is hot enough, Add the chicken pieces by squeezing out any moisture in them by placing them between your fist tightly.

9) Saute` the chicken pieces for 3 minutes at a high flame, extract them and keep them aside, now add juliennes of ginger, bulbs of spring onions and saute` for a minute, now add the chicken pieces back in.

10) Now add Carrots and mushroom, saute for another minute and add capsicum juliennes and finally add the cabbage and within a minute season with salt, pepper, ajinomoto.

11) Drop the noodles in and follow by Adding vinegar, dark soy sauce, tomato ketchup and hot chilli sauce, toss well enough to mix all the sauces over onto the Chicken noodles and veggies.

12) Finally garnish with green stalks of spring onions and serve hot with any side dish of your choice like Veg manchurian.

 

 

Kung Pao Chicken Recipe

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Ingredients 1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces 2 1/2 teaspoons cornstarch, (6g) divided 5 tablespoons soy sauce , (75ml) divided 5 teaspoons sesame oil, (10ml) divided 1/2 teaspoon black pepper 3 tablespoons water, (45ml) 3 tablespoons rice vinegar, (45ml) 3 tablespoons honey, (45ml) 2 tablespoons vegetable oil, (30ml) 1 cup diced white onion, (115g) 3/4-inch dice 2 cups diced bell pepper, (262g) red and green, 3/4-inch dice 1 tablespoon minced garlic, (10g) 1 tablespoon minced ginger, (9g) 8 pieces dried red chilies, cut in half and seeds removed 2 tablespoons roasted peanuts, (22g) 1 tablespoon thinly … Read more