Chicken Shashlik

Ingredients

500 g boneless chicken breast 

2 capsicum
2 medium onions
2 medium tomatoes
1\4 cups lemon juice
1\2 tsp. salt
1 tsp. black pepper
1 tbsp. Soya sauce
1 tbsp. hot sauce
oil 4 to 6 tbsp

Ingredients for Sauce:

Chicken stock 1 cup
Chili garlic sauce 4 to 5 tbsp
Tomato ketchup 4 tbsp
Pinch of Orange food color
Garlic 2 tbsp (chopped)
Onions 1 (chopped)
Corn flour 1 tbsp
Oil 2 tbsp
Salt to taste

Method for Sauce:

Heat oil in a pan and fry the chopped onions for 1-2 minutes.
Add the chopped garlic and sauté for another minute.
Now add the salt, chicken stock and chili garlic sauce and cook until the mixture boils.
Mix the corn flour in water and stir the mixture into the stock and cook till it thickens.

Method:

Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hour.
Cut the onion, capsicum, and tomatoes into small cubes.
Thread, chicken and vegetables closely on bamboo skewers.
Heat oil in a  non-stick frying pan or grill pan Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
Serve with plain rice/ Garlic Rice/Egg fried Rice and sauce

Dry Chicken Chilli

Ingredients for marination

250 grams boneless chicken
½ tbsp. chilli sauce
½ tbsp. soya sauce
¼ tsp pepper powder
¾ tsp. vinegar
2 tbsps. Corn flour
¼ tsp. red chili powder
Salt little
1 egg white for ½ kg chicken (optional)

Seasoning

¾ tbsp. soya sauce
1 tsp chilli sauce
½ tsp. red chilli powder
½ tsp. sugar

Veggies

1 small onion thinly sliced
¾ tbsp. garlic
¼ cup  capsicum
1 to 2 green chilies slit and deseeded
1 sprig of spring onion chopped (optional)
4 to 5 leaves of celery chopped finely (optional)
Spring onions for garnish

Method

Marinate chicken with chilli sauce, soya sauce, pepper powder and vinegar. Set aside for at least 45 minutes. 2 hours is best. Meanwhile you could chop your onions,capsicum and make the sauce ready for seasoning.
Sprinkle the flours on the chicken along with salt and mix well. Add chili powder. If you wish to use egg, you can add it now. Mix well.
Prepare the sauce .Add ¾ tbsp. soya sauce, 1 tsp. chili sauce, ½ tsp. red chili powder and ½ tsp sugar (optional) to a bowl and mix well.
Heat oil in a pan and deep or shallow fry till the chicken is done. Keep stirring to fry evenly. Do not over fry, it tends to turn hard. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven for a healthier version.
Remove off excess oil from the pan, just keep 2 spoons oil in the pan. Add garlic fry for about a min, add onions, capsicum, spring onions, and celery and green chilies and fry till they turn slightly soft for about a minute or so.
Pour the sauce that was prepared at step 3. Let the sauces bubble up well.
Add the fried chicken, saute on high flame for 2 to 3 minutes.
Serve chilli chicken hot as appetizer with fried rice or noodles.

Tip: If your chicken is not tender, you can even soak it in buttermilk for 45mins to 2 hours. It tenderizes the meat very well. drain off completely and use.

Dry Chicken Chilli

Prawn Tempura

Ingredients

8-10 Prawns
1 bottle Soda
2 cup White flour
3 Egg
1 tsp Baking powder
1 tsp Black pepper powder
1 tbsp Chicken flour
for frying Oil
to taste Salt
250 gm Prawns
for Batter
100 gm Rice flour
100 gm Wheat flour
100 gm Corn flour
2 Pinch Salt
as required Ice Chilled water
For Tempura Sauce
3 tbsp Japanese soya sauce
1 tsp Crushed red pepper
2 tsp Castor sugar
1 tsp Oil
2 tsp Spring onion chopped
1 tsp Garlic chopped

Method

Wash the prawns, cut lengthwise and flatten with the blunt end of a knife.
In a bowl add 2 cups of white flour, 2 tbsp corn flour, 1 tsp baking powder, 1 tsp black pepper powder, salt as required, and 1 bottle of soda. Mix well
In a second bowl beat 3 eggs. Dip each slice of prawn into the flour mixture followed by the beaten eggs .Repeat the process 5 times and deep fry till olden brown.

Prawn Tempura

Chinese Vegetable Hakka Noodles

Ingredients

Sesame oil - 1 tbsp Chili oil - 1 tbsp ( If chili oil is not available, use normal oil and add some more red chili sauce )

Garlic - 8-10 cloves ( chopped )

Ginger - 1 inch piece ) chopped )

Cabbage - 1\2 cup ( shredded )

Bell peppers - 1\2 cup ( chopped )

Carrot - 1 ( julienne )

Celery - 1\4 cup ( chopped )

Dark soy sauce - 2 tsp

Red chili sauce - 3 tsp

Vinegar - 2 tsp

Salt to taste

White pepper powder - 1\4 tsp

Spring onion greens - 1\4 cup

Hakka noodles - 75 gm packet

Method

Boil noodles as per manufactures instruction. wash under water and add a little oil and mix to keep them from sticking. In a light wok, add sesame oil and chili oil. When the oil is very hot, add garlic and ginger. Add cabbage, celery, carrot and bell peppers. Fry on high heat for a minute. Add salt, pepper, soy sauce, red chili sauce and vinegar. Cook for 30 seconds. Add the boiled noodles and mix well. Garnish with spring onion greens. Serve hot with ketchup.

Chinese Vegetable Hakka Noodles

Fried Rice & Chicken Shashlik

Ingredients

1) RIce 1 kg
2) Boneless Chicken (cubed)1/2 kg
3) Salt as per taste
4) Garlic paste 1 tsp
5) Spring Onions 3-4
6) Carrots (chopped) 2 medium
7) Cabbage (chopped) 1 small
Vinegar 2 tbsp
9) Soya Sauce 4 tbsp
10) White Pepper Powder 1 tbsp
11) Sugar 1 tbsp
12) Chinese Salt 1 tsp
13) Eggs 3
14) Cooking Oil 4-6 tbsp
Garnish
1) Green Chillies (chopped)2-3

How To Cook Chinese Chicken Fried Rice :

1. Boil rice and drain the water.
2. Cover and refrigerate for 4-6 hours.
3. In a wok, heat Cooking Oil on medium heat for 2-3 minutes and saute garlic for 1-2 minutes.
4. Then add chicken and stir-fry until water from the chicken dries.
5. Add rice and mix well with the help of two spoons until hot.
6. Add cabbage,carrots and spring onions and mix well for a minute.
7. Then add salt,sugar ,white pepper and chinese salt and mix well.
8. Beat eggs with salt and a pinch of white pepper and pour it on the rice.
9. Add vinegar and soya sauce in the end and mix well.
10. Dish out,garnish and serve hot.

Chicken Shashlik

Ingredients

1kg Chicken boneless piece
2 Spoon Corn flour
1 little bowl Ketchup
1 little bowl Yogurt
2 Eggs
2 Shimla mirch big
1/2 (half spoon) Black Pepper
1 spoon Red Chilli Powder
Salt as per Taste
Chinese Salt as per

Method

First take chicken bone-less piece and wash it then pick a bowl keep the chicken in the bowl and then (2) eggs beat in the chicken piece add (1) spoon black paper and add (02) spoon corn flour in the marinate chicken and then wait for 10 minutes after that take a pain and put in the oil when oil going to hot deep fry the chicken piece and when its going to be light brown or a golden brown turn the piece be careful about chicken, it should not be hard so when oil will be hot flame keep slow

Sauce of shashlik Method

Cut the shimla mirch in square shape and take a pain and shallow fry the shimla mirch in oil its going to be golden brown then add in one bowl of ketchup then after 2 minutes add in a bowl of yogurt mix the mixture and add in Chinese salt for a taste, (1) spoon red chilli powder, salt, (1) spoon black paper mix a (2) spoon corn flour in some water then add in the sauce keep flame slow when the sauce will be thick add the fry chicken piece.

Fried Rice & Chicken Shashlik

Chicken Jalfrezi

Ingredients

Chicken ½ kg made into thick strips
Onion 2 medium cut into thick slices
Capsicum 1 cut into strips
Ginger 2 tbsp cut into strips
Green chilies 3 cut into strips
Coriander leaves 1 tbsp chopped
Tomatoes 2 chopped into cubes
Chili powder 1 tbsp heaped
Turmeric ¼ tsp
Black pepper ½ tsp
Ketchup ¼ cups
Soya sauce 1 tbsp
Mustard powder ½ tsp
Hp sauce 1 tsp
Allspice ¼ tsp
Salt ¾ tsp
Oil ¼ cup

Method

Heat oil add onion in a wok, fry for 1 minute add ginger Julian with chicken strips, fry for 5 minutes add chili powder, turmeric, black pepper, mustard powder, salt, soya sauce, ketchup, hp sauce with ½ cup water add cubes of tomato, capsicum, green chilies, coriander leaves, serve with nan or white rice.

Chicken Jalfrezi

Vegetables in Chinese Chili Garlic Sauce

Ingredients

Sesame oil - 2 tbsp 
Dry red chilies - 15-20 
Garlic - 10-12 cloves
 Onion - 2 ( cut into big squares )
 Red, yellow and green bell peppers - half each ( cut into squares ) 
Broccoli - a small head ( cut into small florets ) 
Cauliflower - 1 cup ( cut into small florets )
 Mushroom - 200 g ( cut into half )
 Carrots - 1\2 cup ( cut into thin slices )
 Soy sauce - 2 tbsp 
Red chili sauce - 2 tbsp
 Vinegar - 1 tbsp
 Tomato ketchup - 2 tbsp
 Salt to taste 
Cornflour - 3 tbsp 
Spring onion greens - 1\2 cup ( finely chopped )

Method

Soak the dry red chilies in warm water for 10 - 15 minutes. Drain the water and blend the chilies in a blender to make a paste. keep aside. Heat sesame oil in a wok. Add garlic and fry till lightly browned. Add onions and saute for a minute. Add all the vegetables and saute for a minute. Add water in the wok till it cover the vegetables. let the water come to a boil. Add soy sauce, red chili sauce, vinegar, fish sauce, tomato ketchup and dry red chili paste. Add MSG and salt to taste. Mix well. Dissolve the cornflour in little water and add it to the wok. Cook for 3-4 minutes, till the gravy thickens. You can add a little more cornflour dissolved in water if you want a thicker gravy. Garnish with spring onion greens. Serve hot with fried rice or plain or 
Burnt Garlic Noodles.

Vegetables in Chinese Chili Garlic Sauce

Burnt Garlic Noodles

Ingredients

Noodles - 200 gms

Sesame oil - 2 tbsp 

Garlic - 10-12 cloves ( chopped ) 

Spring onions - 1\4 cup ( chopped )

Method

Add water in a large pan. Add 1 tbsp salt. When the water comes to a boil, add the noodles. Cook till noodles are done. Meanwhile, add oil in a wok. Add the chopped garlic and cook till garlic are dark brown in color. Strain the cooked noodles and add them immediately in the wok. Add MSG if using. Mix well with 2 forks. Sprinkle spring onion on top. Serve hot with any Chinese gravy.

Burnt Garlic Noodles

Sweet And Sour Beef Chowmein

Ingredients

• Noodles1 packet
• Undercut½ kg
• Pine apple cubes1 tin
• Chopped garlic cloves4
• Soya sauce2 tbsp
• Brown sugar2 tbsp
• white vinegar2 tbsp
• cornflour2 tbsp
• saltto taste
• crushed black pepper1 tsp
• chopped carrot 2
• chopped capsicum2
• sesame seed oil1 tsp
• oil3 tbsp

Method

1. Boil the noodles. Drain the water, grease them and keep them aside. Add in 1 tbsp soya sauce, 1 tbp white vinegar and some salt. Leave it for 10 minutes. Take some oil in the pan and add in chopped garlic. Fry it till golden brown. Stir fry the meat. Add in chopped carrots, chopped capsicum, 2 tbsp brown sugar, 1 trbsp soya sauce, 1 tbso vinegar and 1 tsp crushed black pepper and cook it. Add in noodles. Add in 1 tin pine apple chunks and juice. In the end, add in 1 tsp sesame seed oil and serve it hot. 

Sweet And Sour Beef Chowmein