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
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.
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.
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.
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.
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!
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.
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.