This tasty Chinese soup, also called wonton soup, is liked by many.
INGREDIENTS
Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf
PROCEDURE
Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.
Posted by Keya
BONELESS DRY CHILLY CHICKEN
This is a very tasty Chinese dish .
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
INGREDIENTS
Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup
PROCEDURE
Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.
Related Links: CHICKEN MOMO
Posted by Keya
PRAWN BALLS
This is a very delicious Chinese dish which is extremely easy to make and can be served as a snack or as a side dish. It is sure to get appreciation.
INGREDIENTS
Prawns (shelled and de -veined) - 500 grams
Salt - 1 or 2 tsp
Pepper ( optional ) - one fourth tsp
Ajina motto (mono sodium glutamate) - 1 tsp
Corn flour - 1tsp
Baking soda - one fourth tsp
White oil (preferably sunflower oil) - 2 cups
PROCEDURE
Wash the prawns well. Smear a little salt and keep on a colander to drain for 30 minutes. Squeeze out any remaining water. Put prawns in a mixer jar along with salt, ajina motto and corn flour. Make a paste with mixer (grinder) at high speed.Shift the paste in a large bowl. Add the baking soda and stir and beat the paste with a wooden spoon for 3-4 minutes. Heat oil in a deep vessal. Wet your hands and form balls (size of a small lime) from the paste. When oil smokes slowly lower in as many balls the oil can hold. Fry on medium heat till golden brown. Serve hot with tomato sauce.
Posted by Keya
INGREDIENTS
Prawns (shelled and de -veined) - 500 grams
Salt - 1 or 2 tsp
Pepper ( optional ) - one fourth tsp
Ajina motto (mono sodium glutamate) - 1 tsp
Corn flour - 1tsp
Baking soda - one fourth tsp
White oil (preferably sunflower oil) - 2 cups
PROCEDURE
Wash the prawns well. Smear a little salt and keep on a colander to drain for 30 minutes. Squeeze out any remaining water. Put prawns in a mixer jar along with salt, ajina motto and corn flour. Make a paste with mixer (grinder) at high speed.Shift the paste in a large bowl. Add the baking soda and stir and beat the paste with a wooden spoon for 3-4 minutes. Heat oil in a deep vessal. Wet your hands and form balls (size of a small lime) from the paste. When oil smokes slowly lower in as many balls the oil can hold. Fry on medium heat till golden brown. Serve hot with tomato sauce.
Posted by Keya
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