My top favourite dish in Pakistani – Chinese cuisine….. something I eat at least once a week when I am in Pakistan and crave almost everyday when I am in Australia. So just to satisfy that craving in a land where no one knows how to make it, here I am who has mastered this unique recipe after several trials 🙂
1 large size chicken breast (cut into paper strips)
2 tbspns lemon juice
4 tbspns oil
3 tbspns corn flour
Salt & pepper
A generous pinch of red chilli flakes
A generous pinch of garlic powder (about ½ tspn heap full)
A generous pinch of ginger powder (about ½ tspn heap full)
A generous pinch of chicken salt
4 tbspns dark soy sauce
FOR STIR FRY
2 tbspns sesame oil + 4 tbspns cooking oil
4 – 5 large green chillies (seeds removed & cut into julienne)
1 tbspn ginger garlic paste
4 tbspns oyster sauce
A splash of hot sauce/ chilli sauce
Combine everything given for chicken in a mixing bowl and mix. Keep aside for 20 minutes at room temperature.
Heat some oil in a pan for shallow frying. Fry chicken pieces in batches for 3 – 5 minutes per batch until the chicken is golden. (medium heat)
Once all the chicken is done, keep it aside until needed.
Heat some oil & sesame oil in a wok and sauté ginger garlic paste. Increase the heat to high and add ginger julienne and fry further for 2 minutes and then add green chillies. Stir fry and add oyster sauce.
Add fried chicken pieces, stir and coat the chicken in the sauce and dish out on to your platter with rice.
Chicken lasagna….. Honestly there is nothing as such! it is just a variation made by people who prefer chicken over beef. I can eat it, like it but I can never give it the place of traditional beef lasagna 🙂
The recipe below is a very Pakistani version of Lasagna, loaded with cheese, overused herbs & garlic & of course black olives, because that it what makes every recipe Italian or Mediterranean in Pakistan 😀 but it really handy for kids play dates, birthdays, tea parties & all kind of showers.
FOR RED SAUCE
750 gms chicken mince
2 tbspns ginger garlic paste
½ cup oil
1 cup fresh button mushrooms (sliced) (optional)
2 cans tomato
½ cup tomato paste
1 tbspn dried Italian herb mix
½ cup sweet chilli sauce
Salt & pepper to taste
FOR WHITE/ BACHAMEL SAUCE
50 gms butter
1 tbspn heapful plain flour
1 cup milk
1 cup cooking cream
1 cup cheese mix (cheddar, mozzarella & parmesan) (shredded)
Italian herb mix mixed with red chilli flakes to garnish
FOR RED SAUCE
Heat oil in a wide sauce pan and fry ginger garlic paste until it gives a cooked look which is light gold and light crispy. Add chicken mince, break it into pieces while cooking until all the moisture dries and oil oozes out. Add tomato paste, canned tomatoes, sweet chilli sauce, salt, pepper & Italian herb mix and let it simmer until the tomatoes break down and the mixtures starts looking like Bolognese sauce. (on low – medium heat – the process should take around 30 minutes)
Add mushrooms and let it cook on low heat for further 5 minutes. (We didn’t add mushrooms with chicken because no one likes over cooked mushrooms)
Remove from heat and let it cool.
FOR BECHAMEL SAUCE
Mix milk & cream.
Melt butter in a saucepan over medium heat and add flour. Cook until the flour is light gold in color. Gradually add half n half (milk & cream mixture) with constant whisking until all the mixture is poured. Continue whisking until the sauce begins to thicken. Add cheese and continue mixing.
Add salt, pepper & chicken salt, stir & remove from heat. Let it cool until needed.
Preheat oven to 180 degrees Celsius.
Now is the fun part….. “assembling lasagna”. In a rectangular Pyrex baking tray, lay a thin layer of bechamel sauce, followed by Bolognese sauce and lasagna sheets. This layer of sauce at the bottom will help in the cooking of lasagna sheet by providing a moist environment.
Continue layering until the final layer is red sauce. Add shredded cheese on top with some capsicum & tomato rings, sprinkle some Italian herb mix and bake on the middle rack of the oven for 30 – 35 minutes, until the lasagna sheets are cooked through & the cheese is melted and bubbly.
Take the dish out of the oven and let it rest for 7 – 8 minutes before cutting into portions.
Chicken wontons are amazing….. all the Asian countries have their own version of it. From China to Nepal this dish has many variations and names, e.g., momos or dumplings. It is a crowd pleaser, a hit on the table and something which is liked by all. The refreshing ginger gives it a zesty flavour and the sauce mentioned below perfectly complements it with the flavour of onion & sweet n sour sauces……
24 to 30 wonton sheets (I prefer buying from the store rathe than making it myself because I don’t consider myself too much of a pastry chef plus I am lazy and try to avoid this type of hassle)
Oil for deep frying
Some warm water to seal the edges
1 chicken breast or 250 to 300 gm chicken mince
2 stalks of green onion (finely chopped)
2 small Thai green chillies (finely chopped)
¼ cup finely chopped or coarsely grated ginger
Salt & black pepper to taste
½ tspn chicken salt
2 tbspns dark soy sauce (thick one)
2 tbspns sesame oil
In a mixing bowl, combine all the ingredients given for filling and mix it into a sticky paste.
Now place a tspn of this mixture on the wonton sheet and fold it into a triangle and then join the two opposite corners of the triangle to each other on the back side. Use warm water to seal the egdes.
Once all the sheets are done and the chicken mixture is finished and the wontons are made, refrigerate them for goof 30 minutes.
Heat oil to 180 degrees Celsius and fry wontons until they are golden and crispy which will approximately take 5 to 7 minutes on medium heat.
Take out on the wire rack (I say wire rack because paper towel or a normal plate will make the skin soggy) and arrange them onto your serving platter.
A perfectly complementing wonton sauce ❤ it is flavorsome & sweet n sour….. goes perfectly with mild wontons 🙂
2 tbspns olive oil
½ brown onion, chopped
2 thai chillies, chopped
2 cloves garlic, crushed
2 onion part of spring onions, crushed with garlic
½ tspn red chilli flakes
¼ cup vinegar
½ cup ketchup
2 tbspns dark thick soy sauce
2 tspns packed brown sugar
A pinch of salt
Heat oil in a sauce pan and saute onions until they are translucent. Then add garlic, chillies and spring onions and fry for another minute.
Add all the sauces and the sugar and let it reduce for 2 – 3 minutes.
Pasta Grande is my own invention and believe me it is one of the bests. I love the sweet chilli sauce taste in chicken pasta and the champignons and the bell pepper adds a very fine taste to it plus it is covered with cheese. You and your family or whoever you will feed this will love it.
Ideal for lunch, snack, hi tea parties, birthday parties, kids parties, camping trips, picnics, etc.
500 gms chicken mince
100 ml tomato paste
200 ml pasta sauce (1 kg tomatoes, cut into chunks, sprayed with olive oil, salt, thyme, oregano and rosemary, broiled for 35 mins of 200 degrees Celsius or until crusty, mashed and passed through sieve)
4 tbspns sweet chilli sauce
2 small cans/ 2 cups of champignons (button mushrooms) ( I used champignons because they taste better in this recipe?
1 bell pepper/ capsicum (chopped into small dices)
1 tbspn red chilli flakes
1 tspn cracked black pepper
1 packet of spaghetti (I use 1 packet of San Remo)
Salt to taste
2 tbspns of minced garlic
FOR WHITE SAUCE
2 cups whole milk
2 tbspns flour
100 gms butter
2 tbspns sharp parmesan cheese (optional)
Salt and pepper (be careful with salt as we have added salt in the pasta as well plus the cheeses are a bit salty too)
Mix of shredded Mozzarella (1cup), Cheddar( ½ cup) and (4 tbspns) Parmesan.
Some Italian herb mix
A bell pepper sliced
4 tbspns oil
Heat oil in a pan and fry chicken mince. Break it into pieces when sautéing. Add garlic when the chicken changes its color and cook until the water from the chicken dries.
Now add all the sauces (pasta sauce and sweet chilli sauce) and tomato paste and mix. Add champignons and bell pepper and cook for 5 minutes on medium heat with the lid on.
Add salt, pepper and chilli flakes. Stir and remove from heat.
Boil some water in a big pot and add a generous pinch of salt. Add spaghetti and cook until al dente’.
Drain the water and keep the boiled spaghetti in the colander under running cold water and separate them with your hands. When the spaghetti is all separated and the starch is drained turn off the water and keep the spaghetti aside in the colander for 2 minutes. Now add the spaghetti in the tomato and chicken mixture.
Preheat the oven to 200 degrees Celsius on broil mode.
For white sauce, melt some butter in a sauce pan, add some Italian herb mix and flour. Saute until the flour starts turning light brown. Add milk with constant whisking and cook until the sauce thickens. Add parmesan cheese, salt and pepper and turn off the flame.
Put the pasta in the baking dish, pour over the white sauce and then cover with a layer of mix cheeses, capsicum slices and herb mix and broil for good 20 minutes until the cheese looks bubbly and golden from the top.
Take out the dish from the oven very carefully and let it rest for good 10 minutes. It will allow it to settle down a bit which will make it easier for you to cut the portions. Serve hot.