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.
19B is a Pak – Chinese soup available in all Chinese restaurants in Pakistan. Don’t know why it is called 19B but whatever it is it tastes amayyyyyy-zinghhhhh 😀
I have been trying for a long time to crack the recipe and finally after several trials here it is. It was like making a vaccine for Covid 19 😀 but I am Russia 😀 😀 😀 made it !
Jokes apart, it is actually the closest one to the restaurant recipe and it tastes immaculate. This soup is so nutritious that it can replace a whole meal.
- 1 cup prawn meat (tail & shell removed, cut into small chunks)
- 5 dried black shitake mushrooms (easily available at Asian grocery shops) (soaked in 8 cups of hot water for 30 minutes)
- 1 cup chicken breast (boneless, cut into very small cubes)
- 2 tbspns cooking oil + 2 tbspns sesame oil
- ½ cup chopped carrots
- ½ cup spring onion (green part only, chopped)
- 2 egg whites
- ½ cup corn flour slurry (1/2 cup water mixed with 3 tbspns heap full cornflour)
SAUCES & SPICES
- Salt to taste
- 1 tbspn ajinomoto
- 1 tspn black pepper
- A generous pinch of ginger powder
- ¼ cup dark thick soy sauce
- 4 tbspns vinegar
- A splash of fish sauce (to give that shrimp prawny smell & taste)
- In a deep cooking pot heat 2 tbspns oil and 2 tbspns sesame seed oil and fry chicken chunks until the chicken turns white. Add ginger powder and all the other spices and fry for 1 minute.
- Add shrimps and fry for further 2 minutes.
- Meanwhile chop the mushrooms and drain the mushroom water into the cooking pot. Add the mushrooms and bring it to boil.
- Add carrots and green onion along with all the sauces and give it a boil for further 5 minutes.
- Add corn flour slurry with constant stirring until you reach the desired consistency. Add more if you feel like.
- Mix in egg whites and let it boil for further 5 minutes.
- Serve hot with shrimp or fish crackers.
Cooking with friends is always fun…… I cooked this at my friends’ house and they loved it. This is my very own recipe of chicken steak with mushroom sauce, I make mushroom sauce differently, people make it with chicken stock and cream, I make it richer in flavor by using Parmesan cheese and cream, more like Alfredo mushroom sauce. The best thing about this plate (in the picture) is it is full of flavors, nothing on this plate is bland, everything is seasoned well to perfection and has its own unique flavour. Give it a try and I am sure you will fall in love with this rich, flavoursome delicacy!
- 2 chicken breasts (skinless, cut into 2 thin layers each)
- Coarsely ground black pepper
- 3 tbspns soy sauce
- Some butter and olive oil
FOR STEAMED VEGGIES (as desired)
- French beans (cut)
- Broccoli head
- Cauliflower heads
- Baby carrots/ carrots
- Some dried Italian herbs
- A knob of butter
FOR MUSHROOM SAUCE
- 2 tbspns butter
- 250 gms sliced button mushrooms
- 1 tspn chives
- 1 generous pinch of garlic powder
- 300 ml cooking cream
- ½ cup parmesan cheese
- Salt and pepper (use coarsely ground black pepper)
- First thing first, turn on the steamer. Meanwhile its heating, combine the vegetables you want to steam in a bowl, season with some Italian herbs, salt and pepper and add softened butter, toss well and coat each veggie in this buttery herb mixture. Put it in the steamer and get started on sauce.
- For sauce, melt some butter in a sauce pan, add mushrooms, salt, pepper and garlic powder and stir fry until mushrooms start changing the color. Add cream and bring it to a boil. Add parmesan cheese and mix well. Add chives and let it cook on low heat while we do the steaks.
- We have two chicken breasts cut in two thin layers each. So we have 4 in total. Put them in a large zip lock bag and pound with meat hammer to flat and thin. Season with some salt and pepper. Splash some soy sauce and rub it on.
- Keep aside for 10 minutes. Keep an eye on the veggies in the steamer. If they are done, put the steamer on heat mode to keep the veggies warm until needed for serving.
- Heat the grill pan. Smear some butter on it and drizzle some olive oil. When it is super-hot, place the chicken on it, cook in batched depending on the size of your grill pan. Cook 5 minutes per side. Add some more butter to the pan when flipping the side.
- Take them out on a plate first to rest for 5 minutes before transferring on to the serving platter.
- Transfer the steaks (2 per person) on a plate, putting the veggies on the side and hot mushroom sauce all over the chicken and plate.
- Serve hot.
As easy as A B C…..
This recipe is my best friend’s recipe, I found it easy to make so here I am sharing it with you….. Aiba! Cheers to your recipe honey, You are an amazing chef!!!! 😀
- 3 cups rice (soaked in water for 30 – 45 minutes)
- 10 cups water (to boil the rice)
- 2 large orange carrots (peeled and grated)
- 6 – 8 scallions/ spring onion chopped (green part and light green beginning part)
- 2 tbspns soy sauce
- Some salt
- 3 eggs + few drops of yellow food colour = thin omelette in 1 tbspn oil. Cut into fine pieces.
-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.
-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.
Probably, the most known soup in the world……
- 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
-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!
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 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
-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.
This will make 12 shrimp toasts.