Szechuan Brinjals

Szechuan Brinjals by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Vegetable Fried Rice

Vegetable Fried Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Quick Chinese Chicken Corn Soup

Ingredients:

Water 2 cups

Chicken stock cubes 2 or Chicken stock 3 cupsChicken breast 2 or Cooked diced chicken 1 cup

Creamed corn 1 cup (You don't have to blend creamed corn as it is already blended. Can use tinned sweet corn kernels blended with a little water) 

Soya Sauce a little

Salt
Corn flour 1 tbsp
Cold water 2 tbsp
Egg whites 2
Parsley chopped 2 tbsp

Method:

Boil 4 cups water with 2 chicken stock cubes.
Add in a chicken breast cut in two.
When done, shred the meat.
Add the shredded meat in the stock again.
Add in some soya sauce and salt.
Add in blended corn (tinned) with little water.
(Note: The soup can be cooled and frozen if you want to save it. Cannot freeze after eggs and cornflour is added.)
Bring mixture to a boil over medium heat, stirring occasionally.Blend corn flour with cold water and add to soup.
Continue cooking, uncovered, for 3 minutes.
Beat eggs and in a slow thin stream add in the soup and let simmer on low till done.
Don't mix after adding egg.
Reduce heat to a simmer and cook.
Ladle soup into individual bowls and garish with parsley.CHICKEN CORN SOUP is ready to enjoy.

Chicken Corn Soup by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Flairs by Naureen Fayyaz.

Chinese Fritters

Ingredients

Bananas, firm 2
Apples, sliced 2
Oil for deep-frying
Egg 1
Water ¾ cup
Flour 1 cup
Oil 2 tbsp
Caster sugar 1 ½ cup
White sesame seeds 3 tbsp

Method

Cut the bananas into 1 ½ inch lengths. 

Combine the egg and the water, and then stir into the flour to make a batter. 

Heat the oil.

Use a fork to dip each banana slice into the batter, roll it around and coat it with the batter. 

Carefully add a few slices of battered banana into the hot oil. 

Deep-fry, until they are golden brown and the batter is crispy.
Remove the banana slices with a slotted spoon and drain on paper towels.

To caramelize the fruit:

Fill 2 bowls with ice cold water and several ice cubes, and place in the freezer while preparing the sugar syrup. 

Heat 1 tablespoon oil, then add 3/4 cup sugar, stirring constantly until it turns a golden brown. 

Remove the wok from the heat and stir in half the sesame seeds. 

Set out the ice bath. 

Working quickly, use a fork to place a banana slice in the sugar syrup mixture and turn to coat it in the syrup. 

Place the banana in the ice water for several seconds, until the sugar coating has hardened. 

Place the banana on a sheet of wax paper.
Continue with the remainder of the banana slices. 

If the syrup starts to cool and harden, heat again on low heat, stirring constantly, until it is liquid.

Chinese Fritters by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Pineapple Fried Rice

Ingredients

Pineapple, chopped 4 slices
Cooked rice 3 cups
Oil 3 tbsp
Eggs 2
Cashew nuts 10 – 12
Onion, sliced 1
Chicken stock ¼ cup
Salt to taste
Soya sauce ½ tsp
Fish sauce 1 tsp
Red chili powder 1 tsp
Crushed red chilies ½ tsp
Dried red chilies, sliced a pinch
Boiled green peas ¼ cup
Brown sugar 1 tsp

Method

Heat 1 tbsp oil. 

Break 2 eggs cook stirring continuously. 

Transfer into a bowl. 

Heat 1 tbsp oil in the same wok, add cashew nuts and sauté till light golden. 

Transfer into a bowl.
Heat 1 tbsp oil in the same wok, add onion and sauté till translucent.
Add chicken stock, salt, soya sauce, fish sauce, red chili powder, crushed red chilies, sliced dried red chilies, green peas and brown sugar and mix well.
Add pineapple and mix and cook for 2 minutes. 

Add rice, scrambled eggs, cashew nuts and mix well. 

Serve.
Pineapple Fried Rice by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Chinese Sweet and Sour Chicken

Ingredients

Chicken Boneless 1 kg
Flour 1 cup
Black pepper ground a pinch
Ginger paste 1 tsp
Garlic chopped 1 tsp
Milk ½ cup
Eggs 2
Oil as required
Vegetables:
Capsicum, chopped 1
Carrots, sliced 2
Pineapple chunks 1 cup
Sweet and Sour Sauce:
Reserved pineapple juice ½ cup
Water 1 cup
Caster sugar ¼ cup
Lemon juice 3 tbsp
Red food coloring few drops
Corn flour 2 tbsp
Cold water a little

Method

In a bowl mix eggs and milk. Beat until well combined. Place flour and seasonings in a bowl and mix. Mix in pieces of chicken in the egg and milk mixture. Allow excess to drain. Dredge the chicken pieces in the flour coating thoroughly. Drop pieces into the hot oil and fry until deep golden brown. When golden brown, remove to paper towel covered plate to drain. Set aside.
To make the Sweet and Sour Sauce Place pineapple juice and water in sauce pan.
Heat over low flame. Slowly add sugar while stirring. When sugar has dissolved, add the the lemon juice Add corn flour mixed with water and stir while heating. Bring to a boil. Stir constantly until thickened. Add red food color. Continue to heat and stir until almost a syrup. Remove from heat and set aside. Add oil to a large frying pan. Add all vegetables except the pineapple and cook, stirring frequently, until onions begin to caramelize. Add sweet and sour sauce and continue stirring Add pineapple and chicken and fold into the vegetables and sauce. Simmer until heated through. Serve.
Chinese Sweet and Sour Chicken by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Chicken Chilli

Chicken Chili

Ingredients
Chicken (boneless) ½ kg
Chicken Stock 2 cup
Oil to fry
Onions (chopped) 2
Egg 1
Corn flour 2 tbsp
Green Chilies (chopped) 6
Ginger Garlic paste 1 tbsp
White Pepper 1 tsp
Soya Sauce 2 tbsp
Salt to taste
Sugar 1 tsp

Preparation
Make a marinade by mixing ginger garlic paste, 1 tbsp soya sauce, egg, corn flour and salt in a bowl.
Apply this marinade to chicken pieces and keep them aside for half an hour.
Heat oil, fry chicken pieces till they turn little golden in color.
Remove from heat and keep aside.
In a separate pan sauté in oil ginger garlic paste, green chilies and onions.
As onions turn little golden add chicken stock and bring to a boil.
Then add white pepper, sugar, salt and remaining soya sauce.
Stir for few minutes and then add chicken pieces to it.
Cook for 5 minutes more and serve hot.


Chicken Chilli by Zarnak Sidhwa

Orange Chicken

Ingredients for Orange Chicken:

Boneless chicken 2-3
Egg 1
Salt 1-1/2 tsp
White pepper to taste
Oil for frying
Corn flour 1/2 cup
Corn flour 1 tbsp
Flour 1/4 cup
Ginger, minced 1 tbsp
Garlic minced 1 tsp
Crushed red chilies 1/2 tsp
Green onion, chopped 1/4 cup
Water 1/4 cup
Sesame oil 1/2 tsp
For Orange Sauce:

Soya sauce 1-1/2 tbsp
Water 1-1/2 tbsp
Sugar 5 tbsp
Vinegar 5 tbsp
Orange juice 1 whole
Orange zest 1 whole
Method:

In chicken mix egg, salt, pepper, and oil.
Stir corn flour and flour together.
Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.
Heat oil for deep frying.
Add chicken from oil with slotted spoon and drain on paper towels; set aside.
Heat oil and add ginger garlic and stir fry until fragrant.
Add crushed chilies, and green onions.
Make orange juice, soya sauce, water, sugar and vinegar, add orange sauce,
and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining corn flour until smooth and add to chicken.
Stir in sesame oil and oranges zest if desired.
Serve with Chinese rice.
Heat oil and sesame oil in a pan.
Saute cabbage and green onion for about 5 minutes.
Add chicken, pasta and soya sauce, fold in bean sprouts and heat through.

Orange Chicken by Zarnak Sidhwa

Shanghai Noodles

Ingredients for Shanghai Noodles:
Oil 3 tbsp
Sesame oil 1-2 tbsp
Shredded cabbage 2 cups
Spring onion 1/2 cup
Angel hair pasta 8 ounces
Soya sauce 2- 4 tbsp
Cooked chicken breasts 2 sliced
Bean sprouts 1 cup

Method:

Heat oil and sesame oil in a pan.
Sauté cabbage and green onion for about 5 minutes.
Add chicken, pasta and soya sauce, fold in bean sprouts and heat through.

Chicken Shashlik

Ingredients:
Boneless chicken breast 500 gm
Capsicum 2
Onions 2
Tomatoes 2
Lemon juice ¼ cup
Salt ½ tsp
Black pepper 1 tsp
Soya sauce 1 tbsp
Hot sauce 1 tbsp
oil for deep frying
Lemon to decorate
Mint leaves to decorate
Mint chutney to serve with

Method:
Cut chicken into 1 " pieces.
Put in a dish with the lemon juice, salt, black pepper soya sauce and hot sauce. 
Mix well, cover and leave to marinate for 2-3 hours. 
Cut the onion, capsicum, and tomatoes into small cubes. 
Skew chicken and vegetables closely on bamboo skewers. 
Heat up oil in a frying pan. 
Fry skewers for 8-10 minutes or until chicken begin to change its colour and the vegetables are soft. 
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal. 
Decorate with lemon pieces and mint leaves. 
Serve hot with mint chutney.

Chicken Shashlik by Zarnak Sidhwa

Chinese Rice In Omelette

Ingredients
Rice, boiled and cooled 1 ½ cups
Chicken cubed and boiled 1 cup
Eggs 3
Green peas ½ cup
Onion, chopped 1
Spring onions, chopped 2
Salt 1 tsp
Soya sauce 1 tbsp
White pepper 1 tsp
Oyster sauce 1 tbsp
Oil (to fry) 2 tbsp

Method
Beat eggs and add salt and heat the oil and add the eggs, fry into omelet and set aside on a plate. 
Heat oil add onion and sauté, mix in chicken, peas, spring onions and fold in rice gently. 
Season with oyster sauce, white pepper, soya sauce, salt and just before serving, put some rice in the omelet and fold into a parcel.
 Serve immediately.

Manchurian Chicken

Ingredient for Manchurian Chicken:
Chicken cubed ½ kg
Corn flour 1 tbsp
Egg 1
Flour 1 tbsp
Salt 1 tsp
Ground black pepper 1 tsp
Oil 2 tbsp
Ginger 2 tbsp
Garlic, crushed 2 tbsp
Green chilies, ground 2 tbsp
Coriander, chopped 2 tbsp
Chicken stock 1 cup
Soya sauce 1 tbsp
Ground black pepper ¼ tsp
Salt ¼ tsp
Sugar ¼ tsp
Corn flour (dissolved) 2 tbsp

Method
Mix corn flour, flour, salt and pepper, with egg and make a batter. 

Dip chicken pieces in it and deep fry till golden brown, set aside. 

For sauce heat oil, add ginger, garlic, green chili paste, coriander chopped, stir fry, add chicken stock, soya sauce, salt, pepper and sugar, cook 5 minutes and then add corn flour mixed with water and give one boil, add the fried chicken to the sauce and fold in well and serve immediately.

Chicken Chow mein

Ingredients for Sauce:
Ginger 1 inch piece
Garlic 2 cloves
Tomato ketchup 3 tbsp
Oyster sauce 2 tbsp
Soya sauce 2 tbsp

Ingredients for the Noodles:
Red pepper 1 large
Spring onions 5
Bean sprouts 200 gm
Chicken breasts 2
Egg noodles 1 packet
Oil 1 tbsp

Method:
Crush ginger and garlic, and add ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir. 
Boil noodles and drain in a colander. 
Heat oil and add chicken. 
Add the pepper and stir-fry for a further 1 minute. 
Pour the sauce into the wok and stir well until bubbling. 
Add the noodles, bean sprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the bean sprouts wilt a little. Serve in bowls.

Chicken Chow mein by Zarnak Sidhwa

Chinese Steamed Chicken

Ingredients
Dried mushrooms 4 – 6
Boneless chicken, cut in tiny pieces ½ kg
Salt ¼ tsp
Black Pepper to taste
Soya sauce 1 ½ tbsp
Sugar 1 tsp
Sesame oil 1 tsp
Corn flour 1 ½ tbsp
Ginger, shredded 2 slices
Spring onion 1

Method
Soak the dried mushrooms in a bowl of warm water for 20 minutes, or until they have softened. 
Squeeze out the excess water, cut the stems off the mushrooms and thinly slice. Reserve 1 tablespoon of the mushroom soaking liquid. 
Marinate chicken with salt, pepper, soya sauce, sugar, sesame oil, reserved mushroom liquid and cornflour. 
Allow to marinate while bringing water to a boil for steaming. 
Place the chicken pieces in a foil and surround with the mushrooms. 
Sprinkle the shredded ginger and green onion over top. 
Steam the chicken over boiling water for 15 - 20 minutes, making sure it is thoroughly cooked. 
Serve over rice.

Chinese Steamed Chicken by Zarnak Sidhwa