I love soups, specially Asian inspired, not a big fan of vegetable puree soups. Chicken corn soup, Cream of chicken, Cream of Mushrooms, 19B, Thai soup, Wonton Soup, Tom Yum & Hot n Sour are my top favorite and luckily in Melbourne I find all of them and I know how to make them all at home as well which never makes me feel Soup Deprived 😀 . No matter its hot or cold, I can eat soup in any weather, in any season with same love. My love for soup is endless 😀 😀 😀 😀 Alrighty, enough of my love for soup. I will tell you about this soup, It is not Chinese authentically, but it is Chinese inspired Pakistani Soup, available at all Chinese food outlets and very famous in Pakistani Home cooking.
Very ideal for weight loss and keeps you full for longer.
so…..People on that side of the world! have a great winter 😀
1 chicken breast
12 cups water
2 carrots (julienne or chopped)
2 cups cabbage finely sliced
10 champignons (tin mushrooms) (optional)
½ cup spring onion (green part) (chopped)
Salt to taste
1 tspn Chinese salt (Ajinomoto)
1 tbspn black pepper
¼ cup vinegar
¼ cup soy sauce
½ cup corn flour slurry (4 tbspns corn flour in ½ cup of water)
2 beaten eggs
Boil chicken in 12 cups of water with salt, pepper and Chinese salt. Take out the chicken and keep the stock boiling on low flame.
Shred the chicken with your hands when it cools down and add it back to the stock. Cook for 5 minutes on medium heat. Add the veggies and boil for 2 minutes and add the sauces.
Cook for 5 minutes and add the corn flour slurry with constant stirring to thicken the soup.
Now add beaten eggs with constant stirring otherwise it will make one giant egg in the soup.
Cook for 5 minutes. Adjust the salt, pepper and sourness of the soup by adding everything to your desire.
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!
500 gms pasta boiled (any pasta)
½ cup oil
1 chicken breast cut into thin strips
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
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
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.
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
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.
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 🙂
2 boneless chicken breasts (cut into medium sized cubes)
Some black pepper
4 tbspns corn flour
2 tbspns chilli sauce
1 tbspn vinegar
Oil for deep frying
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 black pepper corns
-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.
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!