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.
A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….
200gms peeled, deveined prawns (raw)
1 tbspn corn flour
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
-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.
Asian Pepper Chicken With Carrots is an easy – to – make, light and healthy curry which consumes very less time and items than other curries and is super delicious, do try this and enjoy the taste of Asia …
1 boneless, skinless chicken breast
2 cups water
7 tbspns premium, high quality asian soy sauce
some curry powder (optional)
4 tbspns olive oil
1 tspn black pepper
1 medium sized carrot (washed and peeled)
1 big or 4 small green chillies
-Cut chicken breast into strips, roughly chop green chillies and capsicums and slice carrots diagonally.
-Heat some oil in a skillet or a shallow pan and stir Fry chicken with all of the seasonings For 5 minutes.
-Add half of the soy sauce and some water and stir. Let it simmer on medium high heat For sometime and when very little amount of water remains, add vegetables and remaining soy sauce with some more water.
-Stir and simmer.
-After 10 minutes, serve it hot with boiled rice or steamed jasmine rice.
Tasty, lovely and light asian pepper chicken with carrots is ready to be served.
-Do not overcook the vegetables, dont let them lose their stiffness.
These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …
1 kg boneless chicken breasts or thighs
4 – 6 tbspns satay sauce*
2 tbspns olive oil
-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.
-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.
-Marinade it For 20 minutes.
-Now pass skewers* through them, one skewer For 5 – 6 pieces.
-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.