Sweet corn is one of the most popular chinese soups. A must try for everyone who loves sweet corn. It is easy to make and does not require too many ingredients. This sweet corn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. Give this warming soup a try.
Check it out the Sweet corn soup recipe here!!
Want to imitate restaurant-style chow mein at home? Here’s the secret method
A mild yet tasty dish: chicken with mushrooms, onions and celery in a thickened broth over crispy noodles.This is a very impressive chicken dish, the next best thing to takeaway chow mein! Do try it!!
Heat oil in a pan; cook the onions, celery, and mushrooms in it for 3-4 minutes.
Step 2
Add 1 cup of chicken stock, soy sauce, chicken salt and pepper and cook for 5 minutes.
Step 3
Mix the cornstarch with the remaining stock.
Step 4
Stir in the chicken mixture until thickened then add the scallions.
Step 5
Arrange mixture over the noodles, which have been crisped in the oven. Now Chicken Chow Mein is ready to serve. Enjoy!
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Serve hot.
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If you like Chicken Chow Mein Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Chicken Chow Mein, do share with us and we would be glad to give it a try.
Cauliflower Manchurian is a popular Indo Chinese dish. This can be made for a super delicious appetizer or main dish. This Vegetarian Manchurian satisfies both your savoury and spicy cravings! It consists of fried cauliflower simmered in a flavorful gravy made with soy sauce and red chili sauce.
Photo: Cauliflower Manchurian Recipe
Check it out the Cauliflower Manchurian Recipe here!!
Cut cauliflower into florets then soaked in salted warm water for 15 minutes and drained.
Step 2
Heat oil for deep frying in a heavy based pan.
Step 3
In a small bowl,add plain flour, cornflour, rice flour, salt, ginger-garlic paste, chili paste and water to make a thick paste.
Step 4
Dip the cauliflower florets into the batter such that its well coated.
Step 5
Place each floret that is well coated with the batter into the hot oil.
Step 6
Do not crowd the vessel.
Step 7
Reduce flame and deep fry till the floret is almost cooked.
Step 8
Increase the flame towards the end of the cooking process and fry the florets till it turns golden brown.
Step 9
Then remove from the oil and drained on paper towel and keep aside.
Step 10
For Manchurian Sauce: Heat oil in a large wok then add the chopped garlic and stir fry for 30 seconds.
Step 11
Add the green chilies and ginger and stir fry on high heat for 30 seconds.
Step 12
Add the white portion of spring onions and stir fry on high heat for 3-4 minutes. Constantly tossing them.
Step 13
Add the sliced capsicum and stir fry for another 2 minutes.
Step 14
Reduce the heat to medium and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar.
Step 15
Mix well and cook for 2-4 minutes.
Step 16
Then add 3-4 tbsp of water and cook for 2minutes.
Step 17
Add the fried cauliflower and mix well.
Step 18
Toss on high flame for 1-2 minutes.
Step 19
Turn off heat.
Step 20
Garnish with the chopped spring onion greens and coriander leaves. Cauliflower Manchurian is ready to serve.
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Serve with boiled rice.
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If you like Cauliflower Manchurian Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Cauliflower Manchurian, do share with us and we would be glad to give it a try.
A quick and healthy [highlight]Vegetable Fried Rice Recipe [/highlight]suitable for vegetarians. Nothing could be easier than this light version of fried rice. Do try it!!
Photo: Vegetable Fried Rice Recipe
Check it out the Vegetable Fried Rice Recipe here!!
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If you like Vegetable Fried Rice Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Vegetable Fried Rice , do share with us and we would be glad to give it a try.
3 tbsp hot (spicy) sesame oil plus oil to saute chicken (divided)
1/4 Cup packed brown sugar
1/4 Cup pineapple juice
salt and white pepper to taste
4 boneless skinless chicken breast halves, cut into julienne strips
about 3 inches long
flour to dredge chicken
For Sauce:
1 tbsp butter
1 tbsp flour
1/2 cup chicken stock
1/2 cup whipping cream
1/4 cup smooth or chunky peanut butter
Roasted peanuts and chopped green onions to garnish
How to make Chinese Peanut Chicken:
In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper.
Add chicken strips and marinate 2 to 3 hours in refrigerator.
Drain and discard marinade.
Dredge in flour; shaking off excess flour.
Heat medium-size skillet, then add additional oil to coat skillet.
Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side.
In small saucepan, over low heat, combine butter and flour and mix until smooth.
Cook slowly until bubbly.
Add stock and increase heat to high.
When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy.
Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts.