INDO-CHINESE Recipe Corner

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Topic started by Anand (@ 61.3.66.26) on Mon Mar 17 09:34:43 .


I would like to add some Indo-chinese recipes in this thread.Iam not a professional cook,its my hobby.This thread would also not be restricted strictly to Indo-chinese recipes,other popular Indian[mostly Non-Veg]recipes too would be added.Hope you all like it!

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Hi Anand:
I am looking forward to your recipes.

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Hello Anand,
Welcome to the most active forum on net.
I look forward to some fresh and new recipes.

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Hi Hemant:
Good to see you back again

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This is a chicken recipe...

Ingredients:

Chicken bonless : 1/2 Kg
Egg : 1
Maida flour : 1 tbl spoon
corn flour : 1/2 tbl spoon
rice flour : 1/2 tbl spoon
salt : to taste
Boil the chicken for 3 minutes in 1/2 ltr water.
Beat the egg well and add it to the chicken.
Add all the three flours to the above mixture and also add required salt.
Deep fry the chicken in refined oil.

For the sauce:
1.Soya sauce : 5 tbl spoons
2.vinegar : 1 tbl spoon
3.Ginger : 1 inch piece[finely chopped]
4.Garlic : 5 cloves[finely chopped]
5.green chilli sauce : 2 tbl spoon
6.sugar : 1 tbl spoon
7.Ajinomoto : 1/2 teaspoon
8.corn flour paste: one teaspoon

Heat 1 tbl spoon oil in an iron wok and add the ginger and garlic and stir fry for a minute.Then add the chicken stock which is left over after boiling the chicken.Boil it for a minute and add vinegar.Add soya sauce,chilli sauce,green chilli sauce and sugar-with one minute gap each while stir frying the contents.Allow it to boil for a minute in medium flame and add sugar and ajinomoto.Boil for a minute and add the corn flour paste.The sauce will thicken.Now taste it and then add required salt.Now add the chicken and stir it for two minutes in medium flame.Garnish with chopped onion shoots after transferring the finished chicken to a serving bowl.

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Hello Anand,
Is it good to use Aji-ni-moto?

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Hello hemant..yes ajinimoto is not good for health.But it adds that sour taste to chinese dishes.Its not good to add it in our everyday dishes.We make chinese dishes rarely at home and i think its ok if we sprinkle just a bit.But its not good to use it like we use salt!Thankyou hemant and punnahai for ur encouragement!

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Hello Mr.Anand!
Welcome to the forumhub. I hope that new recipes will enhance the flavour of the forumhub frequently.

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Anand ,can you give me the recipe for making corn soup?

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Thankyou Mrs.Mano.Hello seetha,here's the recipe for sweetcorn chicken soup.

Ingredients:

Chicken : 1/4 Kg
Vinegar : 1 tbl spoon
Green chilli sauce : 1 tbl spoon
Corn flour paste : 2 tbl spoon
Egg : 1[beaten]
garlic : 1 clove [crushed]
sugar : 1 tbl spoon

Method:

Add 1/2 ltr water in a pressure cooker and add the chicken.After steam comes out of the vent,place the whistle and simmer flame.Bring the contents to full pressure.Then let the pressure settle and open the cooker.Take the chicken out and remove the bones.Now add the chicken again to the stock and also the crushed garlic.Boil the contents again in medium flame[no pressure cooking,just with the cooker open without lid]Now you will have the chicken stock.
Now add another half ltr water to the chicken stock and boil.Then add the vinegar,sugar and chilli sauce.When the contents are boiling at medium flame,slowly add the cornfour paste while stirring[dont add corn paste without stirring,else it will form into clumps]Now the soup will thicken.If you want it to be more thick just add another tbl spoon of corn paste.When you get enough consistency,its time to add the beaten egg.Use a tbl spoon which we use for deep frying[jalli karandi] for this.Pour the beaten egg into the soup through the tbl spoon slowly.And stir the soup for another one minute.
Now the soup is ready.Garnish with some shopped onion shoots.Add a tea spoon of sweet corn for a bowl of serving.Also place soya sauce,salt,pepper,chilli-vinegar and tomato sauce in the table.And these things should be added to one's taste.