Chilli Chicken Wontons

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Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.

To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.

I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.

Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg

Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA

Chilli Chicken Wontons

Ingredients

  • 2 lbs of boneless Chicken thigh
  • 2 tsps dark Soya sauce
  • 2 tsps light Soya sauce
  • ?2 tsps Shaoxing wine
  • 2 - 4 tbsps Cornstarch
  • 4 cloves Garlic finely minced - 2 tbsps
  • Thumb size of Ginger finely minced - 2 tbsps
  • 1 large chilli finely minced - 1 tbsp
  • 1/2 red onion finely minced - 1/2 cup
  • 3 spring onion bulbs finely minced - 1/4 cup.
  • Green Bell pepper finely minced - 1/2 cup
  • Fresh coriander or cilantro finely minced - 1/2 cup
  • Oil
  • 2 tbsps light Soya sauce?1 tsp Vinegar
  • Fresh cracked Pepper
  • Glue paste Flour + Water
  • 1 lb - 454 gms fresh Wonton wrappers
  •  

Instructions

  1. Marinate the Chicken with the dark, light soya and the shoaling wine
  2. Add Cornstarch and mix well and leave for an hour
  3. Finely dice all the other ingredients and keep it ready
  4. Add some oil to a pam and fry the Chicken on both sides till it’s caramelized and almost cooked
  5. Allow Chicken to cool and then finely dice
  6. In a wok heat some oil and saute the red onion, followed by the ginger, garlic and green chilli
  7. Add the diced Chicken and stir to combine
  8. Add the soya and vinegar
  9. Add the spring onions, green pepper, fresh pepper and finally once cool add the coriander
  10. Make the glue paste by combining flour with water
  11. Lay out the wonton squares and add the paste to two sides
  12. Add some filling in the center
  13. Seal the wonton, you should have a triangle
  14. Take one edge of the triangle and wrap it around
  15. Add a dab of flour paste to the other side and seal
  16. Lay these on some parchment paper to prevent sticking
  17. Deep fry in hot oil
https://kravingsfoodadventures.com/chilli-chicken-wontons/

Manchow Soup

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Raise your hand if you’re a big fan of Manchow soup – I certainly am. Rumour is that this soup originated in Meghalaya(watch till the end of the video to see how we struggled to pronounce it). This recipe spread all over India and around the world. I spent a lot of time in Indo Chinese restaurants in India while I was in college and this was definitely one of my favourites.

 

This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles – what’s not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.

 

When I bought ingredients for this soup, I realized that I had a lot more produce than I needed. The simplest thing was to meal prep the ingredients so the next batch of soup can make it’s way to my dining table a lot faster. It’s a great ace to pull out of your freezer when you’re sick or you need a quick weeknight meal. And if you have a kid away at University like I do, he or she can whip up a healthy bowl of soup with little pre planning.

Manchow Soup

Ingredients

  • 1 tbsp sliced Spring Onions
  • 1 tbsp finely minced Garlic
  • 1 tbsp finely minced Ginger.
  • ¼ cup diced Mushrooms
  • ¼ cup diced Cauliflower
  • I¼ cup green Pepper
  • ¼ cup sliced green Beans
  • ¼ cup Celery
  • ¼ cup Carrots
  • ¼ cup Cabbage
  • 2 tbsps fried Tofu
  • 4 cups preheated Stock
  • 1 tbsp Chilli paste or Sambal Oelek
  • 1 tbsp dark Soya
  • 1 tbsp Vinegar
  • 1 - 2 tsps Cornstarch slurry
  • ¼ cup fresh chopped Coriander
  • Fried Noodles

Instructions

  1. Heat up some oil and saute the spring onions, ginger & garlic
  2. Add the rest of the vegetables & Tofu
  3. Add the stock and allow to come to the boil
  4. Add the chilli paste, soya and vinegar
  5. Add the cornstarch and finally the chopped coriander
  6. Serve with fried noodles
https://kravingsfoodadventures.com/manchow-soup/

Mushroom Manchurian

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Mushroom Manchurian is an insanely Indo Chinese dish popular in India and around the world. India is primarily vegetarian and although Mushrooms are fairly new to the subcontinent they are used in a wide variety of dishes.

Mushroom Manchurian

Ingredients

  • 10 oz 283 gms button Mushrooms
  • ¼ Cornstarch
  • ¼ cup all purpose Flour
  • 1 tsp each garlic & ginger paste
  • ¼ tsp Salt
  • 2-3 tbsps Oil
  • ¼ cup finely diced Onion
  • ¼ cup finely diced Spring Onions
  • ¼ cup finely minced fresh Ginger
  • ¼ cup of finely minced Garlic
  • ¼ cup green Peppers
  • ½ cup Ketchup
  • ½ cup of Chilli paste or Sambal Oelek
  • 3 tbsps light Soya sauce
  • 2 cups Veggie stock
  • Corn starch slurry
  • ¼ cup fresh chopped coriander

Instructions

  1. Add both the cornstarch and the flour to the mushrooms and follow with the garlic & ginger pastes and salt
  2. Massage this in to coat the mushrooms, if it’s too dry, add a tiny bit of water
  3. Deep fry the mushrooms till crispy on the exterior and leave aside on some kitchen towel to drain
  4. Add some oil to a saute pan and saute the onion and spring onion, followed by the ginger and garlic
  5. Just cook for a few minutes to remove that raw onion, ginger & garlic taste
  6. Add the diced green pepper, ketchup & chilli paste, followed by the soya sauce and mix well
  7. Pour in the stock and bring to the boil
  8. Thicken with the cornstarch slurry
  9. Drop in the mushrooms and allow to coat
  10. Finish off with some fresh coriander
https://kravingsfoodadventures.com/mushroommanchurian/

 

Kung Pao Chicken

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I love Chinese food and was eager to make this delicious Kung Pao or Gong Bao is it’s called. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.

 

Chicken is stir-fried and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.

 

I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.

Kung Pao Chicken

Ingredients

  • Crispy Chicken
  • 2 lbs Chicken cut in a small dice
  • 1 tbsp Light Soya sauce
  • 1 tbsp Shaoxing wine
  • 2 tsps Baking soda
  • 2 tsps corn starch
  • 1 tsp of fresh black pepper
  • Sauce
  • 1 tbsps of dark soya
  • 3 tbsps of light soya
  • 2 tsps of this delicious Chingkiang vinegar also known as black vinegar.
  • 1 tsp sugar
  • 1 tbsp of Shaoxing wine
  • ½ cup chicken stock
  • ¼ cup Water
  • 1-2 tsps Cornstarch slurry
  • 2 tbsps each minced ginger and garlic
  • 10 red dried Chinese chillies
  • 1 tsp roasted and ground Schezwan peppers
  • ¼ cup Peanuts
  • Spring Onion bulbs

Instructions

  1. Start with marinating the Chicken with the soya, Shaoxing wine, baking powder and cornstarch
  2. Add fresh black pepper and mix to coat
  3. Leave aside to marinate for 30 mins
  4. Add add the sauce ingredients to a bowl
  5. Make a cornstarch slurry by mixing cornstarch and water together
  6. Heat oil in a walk and shallow fry the chicken till cooked and crispy in batches and keep aside
  7. Toast 1 tsp of Sichaun peppers and grind to a powder
  8. Toast some peanuts
  9. Heat up some oil and saute the ginger and garlic
  10. Add the red dried chillies and the Sichaun Peppers
  11. Add the peanuts and the sauce
  12. Add a tsp or so of the slurry to thicken the sauce
  13. Add the Chicken, toss in the sauce and serve!
https://kravingsfoodadventures.com/kung-pao-chicken/

 

Chicken Manchurian

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If you’re a big fan of Indo Chinese Hakka style Chinese food, and who isn’t?, you’ve probably seen, heard or tasted Chicken Manchurian. Manchurian in all it’s avatars Chicken, Paneer, Cauliflower or Baby corn did not come from China at all. It was invented by Chef Nelson Wang from Mumbai, India in his restaurant China Garden in 1975.

 

Many Chinese immigrated to Calcutta in Bengal in the East many generations ago. They brought their wonderful cuisine and adapted it to the Indian palate. Indian are food lovers and they embraced this noveau cuisine with a passion. From the east this spread all over India and is especially popular in the large cities, Mumbai formerly known as Bombay being one of them. I’m from Bombay and lived there during my college days eating up all these amazing inventions.

 

The original restaurant China Garden still stands today. The dish named Chicken Manchurian was so popular that chefs and homecooks alike tried to replicate it. The recipe below is my version and I also make a dryer version with Cauliflower.

Chicken Manchurian

Ingredients

  • Marinade
  • 2 lbs (1 kg approx.) Chicken boneless cubes
  • 1 egg
  • 2 tbsps corn starch
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • 2 tbsps light Soya sauce
  • Pepper
  • Gravy
  • 5 sliced Spring onions bulbs
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • ½ minced red Chilli(optional)
  • 1 cup ketchup
  • 1 cup Chilli Garlic paste or Sambal Oelek
  • 2 tbsps soya or to taste
  • 2.5 cups Chicken stock
  • Salt if needed & pepper
  • 1 tsp Cornstarch slurry
  • ¼ cup sliced Onion or Shallots
  • ¼ cup green peppers
  • Add 1 – 2 tsps Coriander or Cilantro stems

Instructions

  1. Prepare all your ingredients
  2. Marinate the chicken with the ginger & garlic, green chillies, egg, soya, cornstarch and pepper
  3. Deepfry in hot oil
  4. Add some oil to a wok and saute the spring onions, followed by the ginger and garlic, green and red chillies
  5. Add the ketchup and chilli garlic sauce and mix
  6. Add soya sauce
  7. Add the stock and cornstarch to thicken
  8. Add the Chicken
  9. Garnish with raw onion and green peppers
https://kravingsfoodadventures.com/chicken-manchurian/

 

CAULIFLOWER Chicken FRIED RICE

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The trend for everything Cauliflower has been around for a while and you know what they say, if you can’t beat them, join them. And why not, it’s not just so versatile, it’s also low in calories and really good for you. Cauliflower rice resembles rice because of it’s color but the texture is nothing like rice. My version of Cauliflower rice is packed full of flavor, protein and nutritious ingredients.

 

This recipe is far from bland and I like to pack it with lots of colour in the form of peppers and other ingredients. I’ve also added Chicken, you can use other protein or omit it altogether to make it vegtarian. You can use a food grater to prepare your Cauliflower rice, but I prefer to just add the florets to my food processor to save time, Like any Chinese prep your ingredients should all be ready to go!

CAULIFLOWER Chicken FRIED RICE

Ingredients

  • 4 cups Cauliflower rice
  • 6 sliced Spring Onion bulbs
  • 4 cloves of crushed Garlic
  • 4 oz Chicken breast diced small
  • 1 cup sliced mushrooms
  • 1 cup of mixed peppers
  • 2 tbsps each of dark Soya sauce and Sriracha
  • 1 beaten egg
  • Spring Onion leaves for garnish

Instructions

  1. To a wok, add 6 sliced Spring Onion bulbs and 4 cloves of crushed Garlic
  2. Add a few ounces of Chicken breast, you can add Shrimp if you prefer or leave this protein out altogether
  3. Add 1 cup sliced mushrooms and one cup of mixed peppers
  4. Give everything a quick sauté and remove it
  5. Add a bit more oil and add the Cauliflower and let it just sit for a few minutes to get some colour
  6. Add the Chicken and Veggies back in and season with 2 tbsps each of dark Soya sauce and Sriracha
  7. Add one beaten egg, move the rice to one side and scramble the egg right into the wok and mix it (of course if you’re making a veggie version, just leave this out)
  8. Garnish with some spring onion leaves.
https://kravingsfoodadventures.com/cauliflower-chicken-fried-rice/

 

CHILLI GARLIC Sauce

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Simple ingredients are ground together to make a delicious Chilli Garlic sauce.

CHILLI GARLIC Sauce

Ingredients

  • 10 Kashmiri Chillies
  • 4 cloves of Garlic
  • Juice of 1 Lime
  • Salt

Instructions

  1. Trim and deseed the chillies
  2. Soak the red Chillies in hot water for 4 hrs to overnight
  3. Grind them together with the Garlic, Lime juice and salt
https://kravingsfoodadventures.com/chilli-garlic-sauce/

Hot & Sour Soup – An Indo Chinese Special

I love Chinese food and this Indo Chinese recipe for Hot & Sour soup is my favourite! Indo Chinese food is the cuisine made by Chinese immigrants that have lived in India for generations and have adapted their cuisine to the Indian palate.  A ledge population of India are Vegetarians, so the Veggie version of this soup is almost as popular as it’s non veg counterpart.  You can so easily make this a Vegetarian version of this by just omitting the Chicken and using a veggie stock. The most important thing is to get all your ingredients organized. Chinese cooking is done quite quickly, so it’s really important to have everything ready and prepared. I have all my ingredients prepped and ready from the sliced shallots, minced garlic & ginger to all the julienne cuts of carrots & bamboo shoots and Tofu to the sliced mushrooms and finely chopped coriander stem. Together with some condiments like chilli paste and soya and fresh Chicken stock, this is going to warm your soul.
If it’s not homemade, my favourite restaurant to eat this at is Golden China in Markham on Markham Road & 14th Avenue. Their soup is delicious as are their Shrimp pakoras. This restaurant is run by a wonderful Indian Chinese family from Bombay, India. Over the years we have gotten to know them since our children attended the same school.
This soup because of all it’s delicate ingredients does not freeze well, so it’s good to enjoy it fresh.
Hot & Sour Soup – An Indo Chinese Special

Ingredients

  • 2 tbsps oil
  • 12 spring onions - chopped bulbs only
  • 4 tbsps finely minced fresh ginger
  • 4 tbsps finely minced garlic
  • 1/2 pound ground chicken
  • 5 tbsps Sambal Oelek or chilli paste
  • 1/2 tsp ground black pepper
  • 1/2 cup chopped while or brown fresh mushrooms
  • Sliced Shitake mushrooms - 300 ml can OR handful of dried mushrooms soaked in a cup of hot water
  • 2 tbsps finely chopped coriander stems only
  • 3 tbsps rice wine vinegar
  • 3 tbsps dark soya sauce
  • 4 tbsps canned bamboo shoots cut in julienne strips
  • 1 carrot cut in thin julienne strips
  • 2 tbsps firm tofu cut in julienne slices
  • 2 tbsps cornstarch dissolved in a 1/2 cup of water
  • 1/2 a beaten egg
  • 1/4 cup chopped coriander leaves
  • 1/2 cup chopped spring onion leaves

Instructions

  1. Heat a few tbsps of oil and saute the chopped spring onion bulbs
  2. Add the chopped ginger and garlic and saute for a minute
  3. Add the Chicken pieces and sauté
  4. Add the chilli paste, black pepper and the fresh mushrooms
  5. Add the hot stock and bring to the boil
  6. Add the coriander stems, shitake mushrooms, vinegar, soya, bamboo shoots, carrots and tofu. You must add everything really quickly so the carrots maintain their crunch
  7. Add the cornstarch, stir in the beaten egg and stir with a fork to get ribbons of egg and finally add the coriander and spring onion leaves
  8. Taste for salt - if making fresh stock you will need to add more than if using a cube or commercial stock
https://kravingsfoodadventures.com/hot-sour-soup-indo-chinese-special/

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Gobi Manchurian

Watch my step-by-step video (coming soon)

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GobiManchurian_H2

Gobi is Cauliflower in Hindi in India where a large majority of the people are vegetarian and this Indo Chinese dish is insanely popular. I knew I struck gold with this recipe when one of my carnivore sons told me it tasted like just like Chicken! My kids aren’t fond of vegetables at all, the only time I know they are eating enough is during Lent when we are Vegetarian for 40 days so I was really surprised when they love this preparation of Cauliflower. This one’s a keeper!

The ingredients are simple and the prep is quick and with any Chinese recipe you need to get your mise en place ready and this is a fancy french saying for getting your ingredients together. II’m using small florets of Cauliflower in this recipe, the smaller your florets, the crispier the Manchurian and it’s also got more of that delicious Manchurian coating! This is going to be dipped in a simple batter, and deep fried till golden. Don’t overcrowd your oil or you will drop the temperature and it will take longer to turn golden. The batter does need to be a bit sturdy which is why I’m using all purpose flour, if you’re gluten free, you can add extra cornstarch or even use a gluten free flour instead.

All the magic happens in the wok where the Manchurian sauce come to life and it coats the Cauliflower with it’s rich taste. Follow the recipe below to make this delicious recipe and also click on the video link to see how I prepared it in my kitchen. If you want your Gobi Manchurian with more gravy, increase the quantities of all the ingredients, leaving the Cauliflower and the batter the same. Also add a little water or stock to the gravy as desired.

Gobi Manchurian

Ingredients

  • 6 cups Cauliflower florets
  • 1/2 cup Corn starch
  • 5 tbsps regular flour
  • 1 tsp each Ginger and Garlic paste
  • Salt
  • 1 Spring Onion
  • 1 Regular small onion
  • 1/2 green pepper julienne
  • 2 tbsps Chilli paste
  • 2 tbsps Ketchup
  • 3-4 tbsps light Soya sauce
  • 1 tbsp chopped coriander stalks

Instructions

  1. Make a batter by adding a little water to the Corn Starch, flour, Ginger and Garlic paste and salt
  2. Heat some oil and deep fry till golden brown
  3. In a wok heat some Chilli oil and sauté the Spring onion and Green Peppers
  4. Add the Chilli paste, Ketchup, light Soya sauce and mix
  5. Add the Cauliflower and stir to coat
  6. Allow to rest in the hot wok for 30 seconds at a time without stirring so to caramelizes to bring out the flavour
  7. Garnish with chopped Coriander stems
https://kravingsfoodadventures.com/gobi-manchurian/