CHINESE COOKERY

SWEET & SOUR SOUP

CHICKEN MANCHURIAN

PERI PERI MARINATED CHICKEN SKEWERS

VEG NOODLES

EGG FIRED RICE

SWEET & SOUR SOUP

INGREDIENTS
2 tbsp oil
2 clove garlic (finely chopped)
1 inch ginger (finely chopped)
1 chilli (finely chopped)
2 tbsp spring onion (chopped)
1 carrot (finely chopped)
3 tbsp cabbage (finely chopped)
½ capsicum (finely chopped)
5 beans (finely chopped)
4 cup water
2 tbsp soy sauce
2 tbsp vinegar
1 tsp chilli sauce
½ tsp pepper powder
½ tsp sugar
½ tsp salt
2 tbsp spring onion (chopped)
for corn flour slurry:
2 tbsp corn flour
¼ cup water

METHOD :-

1. firstly, in a large kadai heat 2 tbsp oil and stir fry 2 clove garlic, 1 inch ginger and 1
chilli.
2. add 2 tbsp spring onion and stir fry until it softens.
3. further, add 1 carrot, 3 tbsp cabbage, ½ capsicum and 5 beans.
4. stir fry for 2 minutes or until the veggies are half cooked.
5. add 4 cup water, 2 tbsp soy sauce, 2 tbsp vinegar and 1 tsp chilli sauce.
6. also, add ½ tsp pepper powder, ½ tsp sugar and ½ tsp salt.
 7. boil for 3 minutes or until flavours is absorbed well.
8. now prepare cornflour slurry by mixing 2 tbsp cornflour in ¼ cup water.
9. pour the slurry into the soup and mix well.
10. continue to boil for 2 more minutes or until soup thickens slightly.
11. finally, add 2 tbsp spring onion and enjoy hot and sour soup.
CHICKEN MANCHURIAN

Ingredients

 300 grams Chicken , chopped to bite size pieces

 1 Whole Egg
 2 tablespoons Corn flour
 1 pinch Salt
 1 teaspoon Soy sauce
 2 tablespoons Oil

For the Manchurian Sauce

 1 tablespoon Corn flour
 1 tablespoon Soy sauce
 3 tablespoons Red Chilli sauce
 1/4 cup  tomato puree
 1 teaspoon Chilli vinegar
 1 cup Water

Other Ingredients for the gravy

 8 cloves Garlic , finely chopped

 2 inch Ginger , finely grated
 1 Onion , thinly sliced
 1 Green Bell Pepper (Capsicum) , thinly sliced
 2 Green Chillies , finely chopped
 1/2 cup Spring Onion Greens , chopped

1. To begin making Chicken Manchurian Recipe, in a mixing bowl, break an egg, add
cornflour, soy sauce, pinch of salt and mix the ingredients well.
2. Add the chicken pieces and mix until all the pieces are coated with the marinade
mixture.
3. Marinate the chicken pieces for the manchurian in the egg mixture and set aside for 1
hour. 
4. Heat a skillet, heat 1 tablespoon of oil on a medium heat.
 5. Once the oil is hot, reduce the heat to medium and add marinated chicken pieces and
fry them till they turn golden brown. 
6. Once the chicken is cooked, skim the the chicken to drain excess over and place them
over a paper napkin.  
7. In a mixing bowl add corn flour, soy sauce, red chilli garlic sauce, tomato puree, chilli
vinegar and water- mix well until they are all well combined. The sauce for the
Chicken Manchurian gravy is ready. 
8. Now, heat a wok with 1 tablepoon of oil. Once the oil is hot, add garlic and ginger
and saute till they become soft.
9. Add in chopped spring onions and saute for few seconds. 
10. Add onions and green bell peppers and saute till onions turn translucent. 
11. Add green chillies and saute till they are a bit tender and they impart the pungency
into the dish. 
12. Add in the mixed Chicken Manchurian Sauce mixture into the wok and cook until the
manchurian gravy thickens.
13. Now add the chicken pieces and toss the chicken pieces well till they are well coated
by the manchurian gravy. 
14. Cook further for 5-7 minutes in low heat, stirring in between to help keep the upper
layer moist. Check for salt and seasoning. Adjust if required.
15. Turn off the heat, and garnish with chopped spring onions and serve hot. 

EGG FIRED RICE

Ingredients
250g long grain rice
3 tbsp vegetable oil
1 onion, finely chopped
4 eggs, beaten
2 spring onions, sliced, to serve
1 tsp soya sauce
1 tsp salt
½ tsp Black pepper powder
Method
1. Cook the rice following pack instructions, then drain, spread it out to steam-dry and
set aside.
 2. Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until
lightly browned, around 5 mins. Add the rice, add seasonings stir and toast for about
3 mins, then move to the side of the pan.
3. Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in
with the rice – stir vigorously to coat the grains or, if you prefer the egg chunkier,
allow to set for a little longer before breaking up and stirring through. Tip into a
serving bowl and scatter over the spring onion to serve.

VEG NOODLES

INGREDIENTS

for boiling noodles:

8 cup water
2 tbsp oil
1 tsp salt
2 pack noodles
cold water (for rinsing)
for hakka noodles:
2 tbsp oil
2 clove garlic (finely chopped)
1 chilli (slit)
2 inch ginger (chopped)
2 tbsp spring onion (chopped)
½ onion (sliced)
½ capsicum (sliced)
½ cabbage (shredded)
1 carrot (sliced)
2 beans (chopped)
2 tbsp chilli sauce
2 tbsp soy sauce
2 tbsp tomato sauce
½ tsp salt
½ tsp pepper powder
2 tbsp vinegar
few bean sprouts
INSTRUCTIONS

1. firstly, in a large vessel take 8 cup water, 2 tbsp oil, 1 tsp salt.
2. once the water comes to a boil, add 2 pack noodles.
3. stir and boil for 3 minutes or until the noodles turn al dente. refer package instructions
to know the cooking time.
4. drain off the noodles and rinse with cold water to stop the cooking process. keep
aside.
5. in a large wok heat 2 tbsp oil and add 2 clove garlic, 1 chilli, 2 inch ginger and 2 tbsp
spring onion.
6. stir fry on high flame.
7. now add ½ onion, ½ capsicum, ½ cabbage, 1 carrot, 2 beans. stir fry until the
vegetables shrink slightly.
8. further add 2 tbsp chilli sauce, 2 tbsp soy sauce, 2 tbsp tomato sauce, ½ tsp salt and ½
tsp pepper powder.
9. stir fry until the sauces well combine.
10. now add boiled noodles, 2 tbsp vinegar and stir fry.
11. also add few bean sprouts and 2 tbsp spring onions. stir fry.
12. finally, enjoy veg hakka noodles garnished with more spring onions.

Peri Peri Marinated Chicken Skewers

Ingredients

2-3 pound boneless skinless chicken thigh trimmed

Salt and pepper to taste
1- teaspoon chicken bouillon optional
¼ cup olive oil or more
¼ cup chopped onions
¼ medium red pepper
1 fresh jalapeno peppers coarsely chopped, seeds removed
1 fresh chili pepper or more coarsely chopped adjust to taste more or less
1 teaspoon smoked paprika
3-4 garlic cloves
Juice of I medium sized lemon adjust to taste
4-6 large basil leaves
2-3 tablespoons fresh oregano
½ cup coconut milk optional
Instructions

1. Soak the skewers for at least 60 minutes or more totally submerged in water before
using it to prevent burns. You may skip this part if pan grilling.
2. Blend red pepper, jalapeno pepper, chili pepper, garlic, basil, oregano, and onions in a
food processor or blender. Add olive oil, coconut milk to facilitate blending. Then
mix in smoked paprika, lemon juice black and or white pepper
3. Refrigerate and use when ready. You may make this a day or more ahead of time.
4. Trim chicken thighs of excess fat and pat dry with a cloth or paper napkin. Cut
chicken thighs into 2-inch chunk.
5. Season with salt, chicken bouillon and pepper or adobo seasoning mix. You can either
marinate the chicken now or thread then marinate-about 4 pieces per skewer. Making
sure the skewer is fully covered with chicken chunks.
6. Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours,
preferably overnight.

7. When ready to grill. Using tong remove excess marinates and reserve.
8. Pre heat grill to medium- high heat.
9. Place chicken over medium heat, and then brush with oil to prevent chicken from
sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep
an eye on it -- if they are browning too quickly, turn the heat down.
10. Grill in batches if you have a small grill. Transfer the skewers to a platter.
11. In a small saucepan simmer the remaining peri peri marinade and the one from the
chicken for about 7 minutes. Serve with chicken