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!

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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.
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Egg Fried Rice (Recipe 1)

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!!!! 😀

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 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.

Procedure:

-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.

Chicken Manchurian

Chicken Manchurian is a ketchup based sauce dish very popular in Pakistani Chinese Cuisine. You get it in every Chinese restaurant and its community’s favourite. The sweet and sour taste blends very well with chicken fried rice or egg fried rice or beef chilli rice and even with boiled rice…… Try it and fall in love with it 🙂

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

FOR CHICKEN

  • 2 boneless chicken breasts (cut into medium sized cubes)
  • Some salt
  • Some black pepper
  • 4 tbspns corn flour
  • 2 eggs
  • 2 tbspns chilli sauce
  • 1 tbspn vinegar
  • Oil for deep frying

FOR SAUCE

  • 2 cups hienz tomato ketchup
  • 2 ½ cups chicken stock (chicken cube in hot water or chicken powder dissolved in hot water)
  • Few spring onion (green part – for garnishing)
  • 2 tbspns olive oil
  • 2 cloves garlic chopped
  • 1 ½ tbspn corn flour dissolved in ½ cup water
  • 3 tbspns chilli sauce
  • 1 tspn chilli flakes
  • 2 tbspns soy sauce
  • 1 tspn sugar
  • Some salt
  • Some black pepper corns

Procedure:

-In a mixing bowl combine chicken with all the ingredients except eggs and corn flour. Mix well.

-Now add eggs and corn flour and mix well. Keep aside for 10 minutes.

-Heat oil in a pan and fry chicken pieces until they are brown.

-Take them out on a paper towel and make the sauce.

-In a mixing bowl combine all the seasonings, ketchup and chicken stock. Mix well ad avoid lumps.

-Heat olive oil in a wok and add chopped garlic. When it begins to change its colour add the sauce we made. Bring it to a boil.

-Now add corn flour mixture with constant stirring until it gets to the consistency you like your Manchurian to be.

-Now add fried chicken pieces and leave on stove on low heat for 5 minutes. Garnish with some spring onion and serve hot it egg fried rice.

Ayesha's Kitchen

Ayesha’s Kitchen

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 Almonds

Chicken Almonds is a famous Pakistani – Chinese dish. People refer to it as “Chicken Aallmonds” by pronouncing “L” in Almonds. Try this, it is one of my favorite dishes …..

Ayesha's Kitchen

Ingredients:

  • 1 chicken breast (skinless, boneless, cubed)
  • 1 chicken thigh fillet (skinless, boneless, cubed)
  • 2 cups chicken stock
  • 1 heapful tbspn of corn flour (mixed with some water)
  • ½ onion cubed
  • 1 carrot cubed
  • 1 spring onion (stems only, sliced)
  • 1 cup boiled peas
  • Some salt
  • ½ tspn cracked black pepper
  • 4 tbspns olive oil
  • 1 clove of garlic (crushed)
  • 1 cup blanched, salted and roasted almonds

Procedure:

-Heat oil and fry garlic. Add chicken cubes and stir fry until they are golden brown. Now add the vegetables except spring onion stems and stir fry for 2 minutes. Add the chicken stock.

-Let it boil for 5 minutes. Now add corn flour water and mix well. Keep cooking for 5 minutes on high flame and add spring onion stems.

-Add half of the blanched almonds and dish it out.

-Garnish the gravy with rest of the almonds and serve hot with boiled rice.

Chicken Chilli Dry 1

Chicken Chilli dry is a famous dish of Pakistani-Chinese cuisine. In Pakistan, we dont have authentic Chinese cuisine, instead we have added our spices and sauces to make it spicy and according to our taste. This dish is damn hot, if you want to make it mild, add all the chillies in less quantity. I love this dish and whenever I make it, people love it ……

Ayesha’s Kitchen

Ingredients:

  • 2 chicken breasts (skinless, boneless)
  • ¼ cup oil (olive oil)
  • 1 tspn minced garlic
  • 1 tspn crushed ginger
  • 1 tspn red pepper flakes
  • ½ tspn cracked black pepper
  • Salt to taste
  • 2 tbspns vinegar
  • 4 tbspns soy sauce
  • ½ tspn Chinese salt (Ajinomoto)
  • 2 spring onions (green part)(cut into branches)
  • 1 red/ brown onion (cubes)(medium size)
  • 4 – 8 green chillies (deseeded) (julienne cut)
  • ¼ cup chicken stock

Procedure:

-Cut chicken breasts into 1 cm thick strips.

-Heat oil and fry ginger, garlic and red chilli flakes in it. After 5 seconds add chicken and mix well.  Fry until its white. Now add the other things except green chillies and onions. Add chicken stock if the mixture is dry and sticking to the bottom.

-Stir fry for some time and let the chicken stock simmer. Now add chillies and onions. Fry for some more time until the onions get a nice golden colour.

-Take it out in a dish and serve hot with egg fried rice.

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