Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China as well as from Overseas Chinese who have settled in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures have been integrated into Chinese cuisines over time. The most praised Four Great Traditions are Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively. The modern Eight Cuisines of China are Anhui (徽菜; Huīcài), Guangdong (粤菜; Yuècài), Fujian (闽菜; Mǐncài), Hunan (湘菜; Xiāngcài), Jiangsu (苏菜; Sūcài), Shandong (鲁菜; Lǔcài), Sichuan (川菜; Chuāncài), and Zhejiang (浙菜; Zhècài) cuisines. Color, smell, and taste are the three traditional aspects used to describe Chinese food, as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used, knifework, cooking time, and seasoning.
Ingredients:
-Chicken fillets 250g
-Cooking oil 1 & ½ tbs
-Anday (Eggs) whisked 3
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Bund gobhi (Cabbage) 3/4 Cup
-Sugar ½ tsp
-Namak (Salt) 1/4 tsp or to taste
-Chawal (Rice) basmati ½ kg (soaked & boiled with salt)
-Knorr chicken powder 1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Sirka (Vinegar) 1 tbs
-Soy sauce 1 & ½ tbs
-Hara pyaz (Green onion) leaves ½ Cup
-Hara pyaz (Green onion) leaves
Directions:
-Cut chicken fillet into thin strips & set aside.
-In wok,add cooking oil and eggs,mix well and cook until crumbled & set aside.
-In the same wok,add cooking oil,garlic and fry until light golden.
-Add chicken and mix well until it changes color and cook for 2-3 minutes.
-Add carrot,capsicum and mix well for a minute.
-Add cabbage and mix well.
-Add sugar,salt and mix well.
-Add boiled rice and give it a good mix.
-Add chicken powder and mix well.
-Add black pepper powder,white pepper powder,vinegar,soy sauce and mix well.
-Now add eggs,green onion leaves and mix.
-Garnish with green onion leaves & serve!
Ingredients
Egg – 5
Cooked basmati rice – 200 grams
Onion – 1
Beans – 5
Carrot – 1
Capsicum
Handful of cabbage
Pepper – 1¼ teaspoon
Oil – 3 tbl spoon
Chopped garlic – 1 teaspoon
Soya sauce – 1 teaspoon
Spring onion
Salt
INGREDIENTS:
# পোলাও চাউল (Polaw rice) - 1 Cup (250 gm)
# সয়াবিন তেল (Soybean Oil) - 1 Tbs
# বাটার (Butter) - 80 gm (1/4 Cup)
# রসুন কুচি (Garlic Slice ) - 1 Tbs
# গাজর কুচি (Choped Carrot) - 1/2 Cup
# বাঁধাকপি (Cabbage) - 1/2 Cup
# বরবটি (Green Beans) - 1/2 Cup
# সবুজ ক্যাপসিক্যাম (Green capsicum) - 1/2 Cup
# কাঁচামরিচ কুচি (Green Chilli Slice) - 5-6 pcs
# পেঁয়াজ পাতা (Onion leaf) - 5-6 sticks
# লবণ (Salt) - to taste
# কালো গোল মরিচ গুড়া (Black pepper Powder) - (1/4+ 1/4) tsp
# ফিস সস (Fish sauce) - 2 Tbs
# সয়া সস (Soya sauce) - 1.5 Tbs
# চিনি (Sugar) - 1/2 tsp
# ডিম (Egg) - 2 pcs
Ingredients:
Oil 2 tbls + 2tbls
Rice 3cups
Garlic chopped 2 tsp
Carrot + beans 1 cups
Capsicum + onion 1 cup
Broccoli + cauliflower 1/4th cup each
Green chili 4/5
Black pepper half tsp
Ghee/butter 2 spoon
Egg 3
Tomaro ketchup 1tbls
Salt
Sugar 1 tbls
Soya sauce 1tbls
White vinegar half tbls
Chilli Garlic Noodles Recipe:
Chilli Paste:
Kashmiri Chilli (de-seeded) - 8 nos
Hot Water - As Needed
Garlic - 5 nos
Other Ingredients:
Noodles - 150 grams
Water - As Needed
Salt - As Needed
Oil - 2 tbsp
Garlic (finely chopped) - 3 tbsp
Ginger (finely chopped) - 2 tsp
Onion (thinly sliced) - Cup
Cabbage (thinly sliced) - ½ Cup
Capsicum (sliced) - ½ Cup
Soy Sauce - 1 tsp
Sugar - A Pinch
Salt - ¼ tsp
MSG (optional) - ¼ tsp
Black Pepper Powder - A Pinch
Vinegar - 1 tsp
Spring Onion (sliced) - ¼ Cup
Cooking Instructions:
1. To cook the noodles, bring a pot of water to a boil. Season generously with salt and add the noodles. Cook the noodles until it is 90% cooked or according to the cooking time on the package. Drain the noodles and run them under cold water. Apply oil and set aside.
2. For the chilli paste, remove the seeds from the chillies. Soak in hot water for 15 minutes.
3. Grind it into a paste along with the garlic.
4. Heat oil in a pan and add chopped garlic. Saute until it starts to brown.
5. Add the chilli garlic paste and saute for 2 minutes or until the oil separates from the sides.
6. Add the ginger, onion, cabbage, and capsicum. Saute on high heat for 1 minute.
7. Add the cooked noodles along with soy sauce, salt, sugar, black pepper powder, MSG, vinegar, and spring onion. Mix well and saute for 2 minutes.
8. Garnish with sliced spring onions and serve!
Cooking Tips:
1. The cooking time would vary depending on the noodle type and brand. Refer to the packaging for cooking instructions. Otherwise, you can take a noodle out of the water and bite it to check the doneness.
2. The seeds are removed from the red chillies to reduce their spiciness.
3. If you’re low on time, you can boil the red chillies for a few minutes instead of soaking them for a longer time.
Ingredients:
• Oil 2 tbsp
• Garlic 4 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Fresh coriander leaves 1 tbsp (chopped)
• Spring onion greens 1 tbsp (chopped)
• Hot vegetable stock / Hot water 2 litres
• Soy sauce 1 tbsp
• Green chilli paste 1 tbsp
• Vinegar 1 tsp
• Sugar 1 tsp
• Salt & black / white pepper to taste
• Veggies:
1. Carrots 1/3rd cup (chopped)
2. Capsicum 1/3rd cup (chopped)
3. Cabbage ½ cup (shredded)
• Noodles 200 gm (raw)
• Corn flour 2 tbsp + water 1 tbsp
• Spring onion greens 2 tbsp (chopped)
Methods:
• Set a wok on high flame, add oil, garlic, ginger, green chillies, and some freshly chopped coriander leaves and spring onion greens, sauté it for a minute.
• Add hot vegetable stock or hot water, soy sauce, green chilli paste, vinegar, sugar and salt & pepper powder to taste. Mix well and bring it to a boil.
• Add the chopped veggies and raw noodles and simmer until the noodles are boiled.
• In a small separate bowl, mix cornstarch and water and add the mixture to the boiling soup, stir and cook for 2-3 minutes.
• Your hot manchow soupy noodles is ready to be served, serve them hot in this amazing monsoon, and cherish the happy memories sitting beside the window and embracing the rains.
INGREDIENTS:
For MARINATOIN :
Thinly sliced Chicken breast - 200 g
Ginger paste - 1/2 tsp
Garlic paste - 1/2
Soya sauce - 1/2 tblsp
Black papper Powder - 1/4 tsp
Corn-flour - 2 tblsp
Chowmein sauce :
Tomato ketchup - 1 tblsp
Hot chili sauce - 1 tblsp
light soya sauce - 2 tblsp
oyster sauce - 1 tblsp
sugar - 1/2 tblsp
tasting salt - 1/2 tsp
Mixed Vagetable - I used Carrot, Capsicum, Spring onion AND Cabbage.
You can also use broccoli, Bean sprout, bamboo shoot and more.
200 g chow mein noodles PACK
2 tblsp oil
Ingredients for Chicken Noodles:
- Boneless chicken, cut into thin 2” strips- 250 gms
To be marinated with:
- Salt-1/4 tsp
- Pepper powder- 1/4 tsp
- Soy sauce- 1 tsp
- Vinegar- 1 tsp
- Baking soda- 1/4 tsp
- Noodles, 150 gms pack , sufficient for 2 persons
- Garlic, fine sliced- 5 cloves
- Spring onion/scallions, whites- 2 tbsp
- Spring onion/scallions, greens- 2 tbsp
- Shredded cabbage- 1 cup
- Carrots, fine sliced(like sticks)-1 cup
- Green peppers/Capsicum, fine sliced- 1 cup
- Soy sauce- 1 tsp
- Vinegar- 1/2 tsp
- Green Chilli Sauce- 2 tsp
- Red Chilli Sauce- 1 tsp
- Salt & pepper to season
- Oil
Preparation-
- Fine slice the garlic cloves, carrots, green peppers and shred the cabbage.
- Chop the white and green portion of spring onions/scallions.
To boil the noodles, follow the instructions on the packet.
OR
- For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil.
- Add the noodles and stir it lightly for it to open up.
- Boil it for 2-3 mins, should not be soft but “al dente”.
- Drain it in a colander and wash it with cold water to stop the cooking.
- Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick.
- Set it aside.
Process:
- Heat 1.5 tbsp oil in a wok.
- Add the sliced garlic and give it a stir.
- Now add the marinated chicken strips and fry on high heat for 3-4 mins till cooked & evenly browned.
- Add the chopped spring onion whites, mix and give a stir for 15 secs.
- Add the carrot slices, mix and sauté on high heat for 30 secs.
- Now add the shredded cabbage & the green peppers, mix and sauté for 1 min on high heat.
- Now add the boiled noodles and toss it with the chicken and veggies to combine everything.
- Add the sauces and mix it well.
- Lastly garnish with spring onion greens, give a mix & serve hot.
Ingredients:
500 grams (4 cups / 18 ounces) all-purpose flour
265 milliliter (1 cup plus 2 tablespoons / 9 ounces)
water (room temperature)
About 4 cups preferable dumpling filling
I strongly recommend you to read my original post before cooking. It contains a lot of notes and information about cook, store, deal with leftovers etc.
Ingredients :
1. For the stuffing
Minced Chicken - 1 cup
Soya Sauce - 1 table spoon
Salt - to taste
Minced ginger garlic - 1/2 table spoon
Minced green chilli optional
Pepper powder 1/2 teaspoon
Chopped Spring Onion
Hot oil - 1.5 table spoon
For dough:
Flour - one and half cup
Salt - 1/4 TSP
Water - 1/2 cup + 2 tablespoons
Ingredients of the making of Mokthuk:
1: Dumpling
2: Chill sauce
3: Sesame seed
4: Garlic and Coriander Leaves
5 2tbsp soy sauce
6: 2 tbsp Vinegar
7: 1 cube of butter.
Let’s make Siu Mai Dumpling. Firstly we need to soak 4-5 Dried Shiitake Mushrooms in order to rehydrate them for 30 mins to 1 hr. Also, we’re going to use that water to prepare our dumpling dough mixture to bring a flavor into the dough.
For Dough Mix:
All-Purpose Flour / Mayda: 2 Cup
Egg: 2 Pieces
Orange Color: 3-5 drops
Salt: To Taste
Water: As per needed to make the dough.
You need to mix all the items together and knead the dough for at least 8-10 mins unless smooth. Then rest it for 30 mins. Don’t forget to wrap it or keep it in a box so that it doesn’t dehydrate.
For Dumpling Filling:
Chicken Thigh Meat Minced/Chicken Keema: 500gm (Order Online)
Shrimp: 300gm
Crab Stick (Optional): 3-4 sticks (Order Online)
Shiitake Mushroom: 4-5 pcs (Order Online)
Bread/Breadcrumb: 2 pcs
Chilli: 12-13 pcs
Soy Sauce: 4 tbsp (Order Online)
White/Black Pepper: 1 tbsp
Onion Minced (Or Spring Onion 1 cup): 4 medium
Egg: 1 pc
Sesame Oil: 1 tsp (Order Online)
Garlic Minced: 8-10 cloves
Ginger Paste: 1 tbsp
Mix everything well. Then after 30 mins make your favourite shaped dumpling and cook it for 10 mins. Don’t overcook it, otherwise it will be harden.
For Dumpling Sauce:
Sugar: 1 tbsp
Garlic: 2 clove minced
Soy Sauce: 3 tbsp (Order Online)
Vinegar: 1 tbsp
Spring Onion (Optional): 1tsp
Don’t forget to make this super simple and easy dumpling sauce. It complements the whole experience of this dumpling.
Ingredients for Chilli Chicken Recipe:
For marination:
- Boneless chicken (preferably thigh) cut into 1 inch cubes- 300 gms
- Salt- 1/2 tsp
- Crushed Pepper powder- 1/2 tsp
- Cornflour- 2 tbsp
- Maida or All purpose flour- 1 tbsp
- Soy sauce- 1 tsp
- Ginger garlic paste- 1 tsp
- Egg - 1
- Onion petals- 1 small onion
- Green capsicum cubed- 1 medium
- Garlic, chopped- 4-5 cloves
- Green chillies, thin slices- 2 nos
- Spring onion, white portion chopped- 2
- Spring onions, green tops- chopped for garnishing
- Red Chilli sauce- 2 tbsp
- Tomato sauce- 2 tbsp
- Soy sauce- 1 tbsp
- Vinegar- 1 tsp
- Cornflour slurry- 1 tbsp cornflour mixed in 2 tbsp of water
- Oil- 2 tbsp
- Salt for seasoning
Preparation:
- Wash and cut the boneless chicken into pieces.
- Marinate with the items indicated. Mix well and set aside for 30 mins.
- Chop the garlic and spring onions and slice the chillies.
- Make petals of one small onion & cubes of one green capsicum
- Deep fry the chicken pieces in a kadhai till golden in colour. Remove and set aside
Process:
- Take a small wok or kadhai & heat 2 tbsp oil.
- Add the chopped garlic, stir for a few seconds and add the white chopped spring onions.
- Stir it once & add the sliced green chillies. Mix everything well and then add the onion and capsicum petals. Sauté on medium heat for around 2 mins till they are still crisp.
- Now add all the sauces as mix well. Stir fry for 1 min.
- Add the fried chicken pieces and mix well so that the pieces are coated with the sauce.
- Add the cornflour slurry and mix well again. Add little water if required.
- Cook for few mins & garnish with chopped spring onion greens.
Ingredients:
For chicken
Boneless chicken: 400 grams
salt 1/4 tsp
black pepper 1/4 tsp
chili flakes 1/2 tsp
ginger garlic paste 1/2 tsp
egg 1 piece
cornflour 2 tbsp
all-purpose flour 1 tbsp
dark soy sauce 1 tsp
Oil to deep fry
For the sauce:
oil 2 tbsp
chopped garlic 1 tbsp
chopped onion 1 tbsp
chili flakes 1tbsp
dark soy sauce 1 tbsp
red chili sauce 1 tbsp
ketchup 3 tbsp
white vinegar 1 tbsp
honey 2 tbsp
salt to taste
sesame seeds 1 tbsp
INGREDIENTS:
250 g boneless chicken thigh (3-cm cubes)
FOR THE MARINADE
15 g egg white of half and egg
15 g dark soy sauce
10 g Chinese cooking wine (optional)
2 g ginger paste
2 g garlic paste
3 g salt
½ tsp pepper
1 pinch baking soda
12 g cornflour
FOR BREADING THE CHICKEN
¼ cup (30 g) cornflour
¼ cup (30 g) all-purpose flour (maida)
¼ tsp baking powder
3 g salt
FOR THE SAUCE
20 g vegetable oil
2 pcs dried red chillies
75 g onions (3-cm squares)
50 g capsicum (3-cm squares)
5 g ginger (finely chopped)
5 g garlic (finely chopped)
10 g green chillies (2-mm thick, cut on the bias)
8 g dark soy sauce
8 g light soy sauce
10 g Chinese cooking wine (optional)
10 g vinegar
20 g tomato ketchup
15 g red chilli sauce
75 g chicken stock (or water)
1 pinch MSG
1 tsp ground pepper
2 g salt
20 g sugar
~200 g oil for frying
METHOD:
PREP THE CHICKEN
Cut the chicken in 3-cm cubes and set aside.
Mix together all the ingredients under the 'For the marinade' section. Pour half of this mixture over the chicken cubes, and reserve the other half for use later.
Coat the chicken well with the marinade, and set it aside to rest for at least 30 minutes.
MAKE THE SAUCE
Meanwhile, prep for the sauce. Cut onions and capsicum in 3-cm squares, chop ginger and garlic finely, and cut green chillies and spring onions on the bias. Keep everything chopped and ready.
Make a sauce solution by mixing together dark soy, light soy, Chinese cooking wine, vinegar, ketchup, red chilli sauce, salt, pepper, MSG and chicken stock in the proportions given in the 'For the sauce' section. Keep this mixture ready as well.
Make a cornflour slurry using ½ tsp cornflour and 1 tsp water. Set aside.
Now, once the vegetables, sauce mixture and cornflour slurry are ready, heat up your wok. Add 20 g vegetable oil and allow it to smoke. Add dried red chillies, followed by onions and capsicum. Fry on high heat for a minute before adding sugar. Cook the sugar until slightly caremelised (1 minute). This will allow for the creation of the sticky sauce we've come to associate with chilli chicken.
Next, add ginger and green chillies, and fry for 30 seconds before adding garlic. Then add the sauce solution. When it comes to a boil, add the cornflour slurry. Turn off the heat. We will come back to the sauce later.
FRY THE CHICKEN
Back to the chicken: To bread the chicken prepare a mixture of cornflour, flour, salt and baking powder in the proportions given in the 'For breading the chicken' section. Now add the remaining half of the marinade we reserved right at the start. Rub it into the flour mixture thoroughly until you it resembles breadcrumbs in texture.
Now, taking chicken pieces 2 or 3 at a time, coat them in the breading, pressing it down so that it sticks to the chicken. Drop them in oil on medium heat (at roughly 170°C). Fry until golden brown and crisp.
On an adjoining burner, heat up the sauce again. Drain the chicken from the oil and immediately transfer it to the sauce. Toss to coat. Garnish with spring onions and serve immediately, while the chicken is still crisp.
Perfect Chili Chicken Recipe:
Chili chicken is a sweet, spicy, and slightly sour chicken dish made with onions, bell peppers, and cooked mainly in soy sauce and chili sauce.
It is a very popular dish in China and the rest of South Asia as well. It is available in dry form or a saucy version but the most authentic recipe is a dry one.
It depends on how you lie your chicken chili and then nothing else matters. If you have never tried it before what are you waiting for, try it with this recipe?
This crispy chili chicken is just the perfect recipe that you can make at home. I Can say that with confidence because this recipe is tried, tested, and loved by anyone who has had the chance to get a taste.
In my experience, the best chili chicken is served at small roadside restaurants or stalls, and a glass of chilled beer makes it a complete package. This description must have watered your mouth so let’s just dive into the recipe.
Ingredients:
2 medium potatoes
1 brown onion
1 large leek
2 whole small heads of garlic (2oz - 60g each)
7 cups chicken stock
½ tsp dried thyme leaves
½ cup cream
½ cup olive oil
1 cup chopped parsley
6 slices of rustic bread for Croutons
Salt and pepper
Steps:
Step 1
Peel and chop the onions medium finely. Set aside. Peel the garlic cloves, set aside. Wash and chop the leek, set aside.
Step 2
In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion, leek and dried thyme, leave to sweat, do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
Step 3
While that’s cooking, peel and dice the potatoes then add to the pot along with all the chicken stock. Season with salt and pepper, simmer gently for 25 – 30 minutes.
Step 4
Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
Step 5
For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
Step 6
Serve with croutons and chopped parsley.
Ingredients :
Chicken breast - 250 g
water - 4 cups
salt to taste
ginger garlic paste - 1 tsp
pepper powder to taste
cubed carrot 1/3 cup
chilli sauce - 2 tsp
soya sauce - 2 tsp
tomato ketchup - 1 tblsp
egg - 1
corn flour -2 to 3 tblsp
water - 1/3 cup
chopped spring onion
ajinamoto / tasting salt- optional
lemon juice
INGREDIENTS:
Chicken breast - 250 g
water - 4 cups
salt to taste
ginger garlic paste - 1 tsp
pepper powder to taste
cubed carrot 1/3 cup
chilli sauce - 2 tsp
soya sauce - 2 tsp
tomato ketchup - 1 tblsp
egg - 1
corn flour -2 to 3 tblsp
water - 1/3 cup
chopped spring onion
ajinamoto / tasting salt- optional
lemon juice
Ingredients:
1 tsp ginger garlic paste
1/2 tsp salt
250 gram chicken with bones
5-6 cups of water
1 tsp salt
1 tsp black pepper powder, leveled
1.2 tsp Chinese salt (Ajinomoto), optional
2 egg whites
4-5 tbsp. corn flour or as required for thickness
1/3 cup sweet corn, crushed
For serving:
3-4 tbsp. white vinegar with 2-3 green chilies
Soy sauce to taste
3-4 tbsp. white vinegar with 1 tbsp. red chili paste/sauce
Papdi (optional)
Method:
1.In a pot, add 5-6 cups of water, salt, ginger garlic paste and chicken. Let it boil. Then cook this mixture on medium flame for 10-15 minutes.
2.Remove chicken pieces from stock, and shred into small pieces. Set this aside.
3.Into 4-5 tbsp. of Corn flour (add more if required) add water and make a smooth mixture of it. Make sure there are no lumps.
4.In a pestle or mortar, crush sweet corn and set this aside. (Add whole corn if you prefer).
5.Now into chicken stock (yakhni) add 1 tsp salt, black pepper powder, and Chinese salt, shredded chicken and crushed corn. Mix it well and let it boil.
6.Start adding corn flour mixture slowly and stir continuously to prevent lumps. Adjust consistency according to your preference.
7.In the end, add egg whites and stir continuously so that egg whites will distribute evenly.
8.Cook on medium flame for another 2 minute.
9.Serve hot with, vinegar, chili sauce, soy sauce and Papdi.
10.Enjoy. Good Luck!
Ingredients:
For filling:
••••••••••••••
1 cup boneless chicken
1/2 cup srimp
1/2 egg
1/4 cup finely chopped carrots
2 tbsp Finley chopped onions
1 tbsp chopped cilantro
2 fresh chili (chopped)
1/4 tsp ginger paste
1/4 tsp ground black pepper
1 tbsp soya sauce
A pinch of salt
For dough:
••••••••••••••
1.5 cup app purpose flour (Mayda)
1/2 tsp salt
75 ml water
1/2 egg
Enough cooking oil to deep fry
Ingredients:
Stuffing
100-gram shrimp
3 tbsp fresh chopped coriander
3 pcs of chopped green chili
1 tbsp soy sauce
1 tsp chili paste
Salt to taste
Wonton Wrapper
1 cup all-purpose flour
¼ cup corn flour
1 egg
½ cup water
¼ tsp salt
Instructions:
1. Mine the shrimp and transfer into a bowl
2. Add fresh coriander, fresh green chili, soy sauce, chili paste, salt and set aside
3. Add all-purpose flour in a separate bowl along with corn flour, whisked egg, water and salt
4. Knead into a shape of a dough and let it rest for minimum 10 minutes
5. Cut the dough in half and roll out the dough into a large rectangular shape using a rolling pin
6. Cut off the edges to create a perfect rectangular shape
7. Cut the sheets to create 9 even squares
8. Place a tablespoon of the stuffing in the center of the wonton sheet
9. Brush egg wash on two edges for sealing when folding in half
10. Use your fingers to fold the sheets into wonton shapes
11. Fry until light golden brown
12. Ready to Enjoy!
Ingredients
--------------------
For dough :
All-purpose flour(maida) - 1 cup
Salt - 1/4 tsp
Egg - 1 medium
Normal water - 1/4 cup
For stuffing:
Minced chicken (keema) - 1 cup
Salt - 1/4 tsp
Sugar - 1/2 tsp
Oil (sesame oil /any type) - 1 tblsp
Soya sauce - 1/2 tblsp
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Chopped green chilli - 1 tsp
Chopped spring onion - 1/4 cup
Egg yolk - 1 medium
Oil - for deep fryin
INGREDIENTS:
For Chicken Filling
►Chicken – 200 gm
►Green Chili to Taste
►Fined Chopped Onion – 3 Tbsp
►Ginger Paste (আদা বাটা) – ½ tsp
►Garlic Paste (রসুন বাটা) – ¾ tsp
►Black / White Pepper (সাদা) – 3/4 tsp
► Salt / লবন to Taste
►Soya Sauce – 1 Tbsp
► Chicken Sizzling Powder – ½ tbsp
►Oil – 1 Tbsp
For Pastry Sheet
►Flour (Maida) – 1 Cup
►Water – 1/2 Cup
►Egg – 1 pc