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Yum Yum Chinese
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Niru Gupta
"Well-known for her easy-to-make and delicious recipes, she also hosted the popular TV show - Khana Khazana. When not writing books and columns Niru acts as an in house chef for Ndtvcooks and demonstrates recipes for the Channel from time to time".Visit "http://www.niruskitchen.com" for more information Have a question? Click here...
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Turn your kitchen this week into Chinese corner, with some thirst quenching soup, yummy noodles and lip-smacking prawns.
Sweet Corn Chicken Soup
Ingredients:
Sweet corn, cream style*
Chicken stock
Corn flour
Salt
Ajinomoto (optional)
Slightly beaten egg
Cooked diced chicken
1 tin (400 g)
4 cups
2 tbsp
1 1/2 tsp
1/4 tsp
1
1/2 cup
Method:
- Dissolve the corn flour in 1/2 cup water and keep aside.
- Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil. Add the corn flour solution and let simmer for about 10 minutes.
- Add the salt and the shredded chicken and keep on simmer.
- Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
- Add the ajinomoto and serve hot.
*Alternatively, you can crush some boiled corn; add enough water to make it into a thick, dough like consistency and use.
Chicken Shredded Noodles
Ingredients:
Noodles, Dried
Noodles, Fresh
Salt
Oil
Onion - sliced
Garlic finely chopped
Chicken cooked shredded
Soya sauce, adjustable
Celery chopped
Vinegar
Chilli sauce
200 g or
400 g
1 tsp
2 tbsp or
1 large (3/4 cup)
1 tbsp
1 cup
1 tsp
2 tbsp or 1/4 tsp celery salt
1 tbsp
1 tsp
Method:
- In a large saucepan bring about 5 cups of water, 1 tsp salt and 1 tbsp oil to a boil. Add the noodles and let them cook till 'bite like' when pressed between the thumbnail and the forefinger, the cut should be felt through (that is, it should offer some resistance). If over done, the nail will hardly feel the texture and if under done, you will need to apply some pressure and the inside will be whiter.
- Drain the water and immediately put the noodles under running cold water, to stop further cooking, and continue till cool. Rub the remainder of the 1 tbsp of oil into the noodles and leave in a colander to drain further. This is best done ahead of time.
- Heat the 6 tbsp oil and stir-fry the onions and the garlic over high heat, till a light brown. Add the chicken and salt and turn around a few times.
- Add the Soya sauce, celery, vinegar and chilly sauce and mix well. Last of all, add the noodles, mix well and serve hot.
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