I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.
Very ideal for weight loss and keeps you full for longer.
so…..People on that side of the world! have a great winter 😀
1 chicken breast
12 cups water
2 carrots (julienne or chopped)
2 cups cabbage finely sliced
10 champignons (tin mushrooms) (optional)
½ cup spring onion (green part) (chopped)
Salt to taste
1 tspn Chinese salt (Ajinomoto)
1 tbspn black pepper
¼ cup vinegar
¼ cup soy sauce
½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
2 beaten eggs
Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
Spring rolls is I think one of the most favorite and famous snacks around the world which is like liked by everyone and comes with different fillings and sizes. Try my version and I am sure you will like the crispy fried rolls filled with crunchy vegetables and seasoned to perfection chicken ❤
24 spring roll sheets
Oil for frying
Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)
1 tbspn oil
2 tbspns soy sauce
1 tbspn hot sauce
Salt and cracked black pepper to taste
1 tbspn chicken salt/ 1 tspn ajinomoto
2 carrots (peeled and grated)
3 springs of green onion (sliced)
1 capsicum (sliced thin)
2 cloves garlic (minced)
½ cabbage (sliced fine)
2 chicken breasts boiled and shredded (boiled in salt, pepper, 2 tbspns soy sauce and 1 cup water)
Boil the chicken and shred it with hands.
Heat oil in a wok and add garlic. Fry until it is translucent and add all the veggies. Stir fry for 5 minutes adding all the spices and sauces and remove from flame. Transfer it into a deep mixing bowl and add chicken. Mix well.
I fried the veggies for only 5 minutes to avoid soggy filling. I like my spring roll filling to be crunchy and cooked at the same time.
Now fill in the roll sheets and seal the edges with the slurry. Refrigerate the rolls for 30 mins to 1 hr prior to frying.
Heat oil to 190 degrees Celsius in the fryer and fry rolls in batches for 5 minutes per batch.
Serve hot with any sauce of your choice.
To freeze the rolls, keep them in snap seal or freezer bag until you need them. You can freeze up to 3 months and the taste will be the same.
A very famous dish in Pakistani home cooking among young girls and probably a favorite of all age groups. Normally people add all the veggies and the sauce right after the chicken is cooked and then pasta at the end which make veggies soggy and discolored and obviously everything taste like sauce and lose their own taste, so I have told you my technique below where you know when to add what and you get a perfect full of life and taste pasta to see and eat.
Easy to make and yum to eat!
500 gms pasta boiled (any pasta)
½ cup oil
1 chicken breast cut into thin strips
Cracked black pepper to taste
½ cabbage sliced (3 cups approx.)
2 carrots julienne (1 ½ cup approx.)
1 capsicum sliced
3 green onions sliced
1 tspn minced garlic
1 tspn crushed ginger
½ cup soy sauce
¼ cup vinegar
¼ cup chilli sauce of your choice
2 tbspns ketchup
1 tspn ground black pepper
¼ tspn white pepper
1 tspn chicken salt/ chicken stock powder
In a cup combine all the ingredients given for sauce and mix well.
Heat oil in a wok and fry chicken strips with garlic and ginger. Add salt when the chicken turns white. Now add cabbage and carrots and stir fry for 5 minutes.
Add the boiled pasta and mix. Add the sauce we prepared earlier and stir for 2 minutes on medium heat. Add scallions and capsicum, top it with some freshly cracked black pepper and mix.
Cook further for another minute with constant mixing and stirring and serve hot.
1 kg chicken (necks, wings with skin, 2 chicken breast pieces with bone, 2 legs)
Some salt (to taste)
Chicken salt (for more flavour)
½ tspn cracked black pepper (OPTIONAL)
½ tspn white pepper
3 tbspns soy sauce
2 tspns vinegar
½ cup corn flour mixed with ½ cup water
3 beaten eggs
1 green chilli (It’s optional. I like to put 1 green chilli in my chicken corn soup just for good smell and flavour, if you don’t like it, don’t put it)
1.5 ltr water
-Fill a cooking pot with water and put chicken pieces in it. Boil with lid on, on low to medium heat for 40 – 45 minutes. The reason why we chose necks, legs and wings is to have extra flavour from the skin, the meat and the bones and we are using breast to have the meat.
-With a frying spoon take out the chicken pieces and allow then to cool as you have to shred them with your hands afterwards.
-Meanwhile strain the tinned corn and grind it in mortar and pestle. NO PASTE ONLY COARSE GRIND.
-Add ground corn to the broth along with salt, pepper and sauces. Bring it to a boil. Meanwhile you can shred the chicken.
-Shred it with your hands and add it to the broth. Let it cook for 5 minutes on medium heat.
-Now mix corn flour with water and with constant stirring add it to the soup and keep stirring to avoid gooey lumps.
-Increase the heat to medium – high. After 5 minutes start adding eggs with constant stirring. Cook on high heat for another 5 minutes and keep on stirring.
-Your soup is ready. Serve hot before dinner and enjoy!
2 x 375g packets of boiled chow mein noodles (I got it from my local Asian grocery store, if you don’t have any Asian grocery store then you can ask your local store for chow mien noodles and boil it as per instructions given on the packet)
2 carrots julienne
4 cups thinly sliced cabbage
1 ½ cups sliced green onion
1 capsicum sliced (Optional)
1 tbspns soy sauce
1 tbspn oyster sauce
1 cup oil
1 sliced onion
2 chicken breasts (thinly sliced)
4 cloves garlic roughly chopped
2 tbspns hot sauce/ chilli sauce
2 tbspns dark soy sauce
3 tbspns oyster sauce
½ tspn white pepper
1 tspn ajinomoto
-Marinate chicken for 30 minutes.
-Prepare noodles as per the instructions given on the packet.
-Heat ½ cup of oil and fry onion until its golden. Add marinated chicken and fry until its white. Do not dry the sauce.
-Take it out in bowl with the sauce.
-In same pan, heat rest of the oil and add all the vegetables except the green onion.
-Sauté on high heat for 2 minutes. Season with salt and pepper. Add boiled noodles and mix. Add chicken with all the juices and cook. Add soy sauce, green onion and oyster sauce. Mix well and when the gravy is dry and the noodles look good, serve.