Chicken Spring Rolls

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 ❤

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 24 spring roll sheets
  • Oil for frying
  • Flour and water slurry/ 1 egg + 4 tbspns water (for sealing the rolls)

FILLING

  • 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)

Method:

  • 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.
Advertisements

Asian Inspired Chicken Vegetable Pasta

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!

2016-06-14 20.24.42

Ingredients:

  • 500 gms pasta boiled (any pasta)
  • ½ cup oil
  • 1 chicken breast cut into thin strips
  • Salt
  • 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

FOR SAUCE

  • 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

Procedure:

  • 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.

Chicken in Sweet n’ Sour Sauce

Asian delicacy made Ayesha’s Kitchen way…… You will love the sweet and sour combination with the crunchy chicken inside….. 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 chicken breasts (cut into cubes)
  • 2 tbspns all purpose flour
  • 1 egg
  • A splash of fine soy sauce
  • Some chicken salt
  • Some black pepper
  • Oil for deep frying

FOR SAUCE

  • 1 tspn crushed ginger and garlic
  • 1 ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup vinegar
  • Some salt
  • Some cracked black pepper
  • 1 cup water
  • Some chicken salt
  • 1 small capsicum sliced
  • 3 spring onion (chopped)
  • 1 tbspn brown sugar
  • 1 tbspn corn flour dissolved in ¼ cup water
  • Some oil
  • Some sesame seeds to sprinkle

Procedure:

-For chicken, take a mixing bowl and marinate chicken in everything given above for chicken. Keep aside for 2 minutes.

-Keep fry the chicken pieces and make sure they don’t stick to each other.

-Take the chicken out on a paper towel when they are golden.

-In another bowl mix everything for sauce except oil, vegetables and sesame seeds.

-Heat oil in a pan and fry ginger and garlic. Add the sauce we made in the bowl and bring it to a boil. Add capsicum.

-Now add corn flour mixture with constant stirring to bring the sauce to thick consistency.

-Now add the fried chicken pieces into the sauce and stir.

-Add spring onion and dish out the curry.

-Sprinkle some sesame seeds and serve hot with boiled rice or fried rice.

Chicken Sweet Corn Soup

Probably, the most known soup in the world……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 tin sweet corn soup
  • 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

Method:

-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!

Chicken Chow Mein

My recipe ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 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)
  • Black pepper
  • 1 tbspns soy sauce
  • 1 tbspn oyster sauce
  • 1 cup oil
  • 1 sliced onion

FOR CHCIKEN

  • 2 chicken breasts (thinly sliced)
  • 4 cloves garlic roughly chopped
  • Salt
  • 2 tbspns hot sauce/ chilli sauce
  • 2 tbspns dark soy sauce
  • 3 tbspns oyster sauce
  • Pepper
  • ½ tspn white pepper
  • 1 tspn ajinomoto

Procedure:

-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.

Shrimp Toast

A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….

Cantonese Shrimp Toast

Ayesha's Kitchen

Ingredients:

  • 200gms peeled, deveined prawns (raw)
  • 1 tbspn corn flour
  • Some salt
  • Some paprika
  • Some black pepper
  • Some cracked chilli
  • Some chopped Thai chilllies
  • 2 tbspns parsley/ coriander
  • 1 tspn sesame oil/ any other oil
  • 1 tspn vinegar
  • 3 white bread slices (without sides, cut into 4 triangles each)
  • Oil for frying

Procedure:

-Chop off shrimp tails and dispose them off.

-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.

-Spread the shrimp paste of toasts.

-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.

-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.

-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.

-Fry each toast for one minute or until golden brown.

-Take them out and serve hot with tartar sauce.

Serving: 

This will make 12 shrimp toasts.

Previous Older Entries