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
If you’re going to eat carbs, it may as well be the delicious stick to your ribs kinda noodles such as these luscious Udon Noodles. One of my favorite dishes at Spring Rolls is their Beef Udon. Every time I visited their restaurant, I could only order the Beef Udon for the fear of being disappointed by another choice.
Sadly, the Spring Rolls establishment by my work closed down and moved and I was left craving this. This recipe comes damn close!
Blanch the florets first in some boiling water and allow this to drain completely
Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
Leave this aside for about 30 minutes
Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
Grill the veg - just add a tiny bit of oil and saute the spring onions, diced green pepper carrots. You can add any veg of your choice
Do the exact thing with the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
Add the dark soya & shaoxing wine
Mix this well and taste for salt
Add some cornstarch slurry here to thicken the gravy
Add the beef first, followed by the broccoli, spring onions, green peppers and carrots, remove from pan and keep aside
The noodles are semi cooked so you can either boil them or fry them
Add some oil to a saute pan and add the noodles
Finally add the beef and all the veg back into the pan and allow everything to coat the udon noodles
Garnish with some spring onions and fresh cracked pepper
Manchurian recipes are popular all over India and the world for good reason. I’ve made a Chicken, Cauliflower and a Mushroom version and today I’m going to make the very popular Vegetable Manchurian! Cabbage and other veggies are formed into small balls and deep fried before being tossed in a delicious Manchurian gravy.
This is also a favorite in my household. This season of Lent, I have decided to go Vegetarian and have discovered so many interesting things that I never noticed before. King Oyster mushrooms really stand out in recipes with their meaty taste and I’ve included them in this recipe to enhance the dish. You can use another mushroom or leave it out.
Make sure to watch my video where you get an upclose and personal seat to seeing this recipe come to life!
If I’m ordering takeout or eating in, I almost always make sure to get both Fried Rice and a Chowmein. One of my sons prefers rice and the other noodles, although I can never remember which is which Chowmein noodles are widely available. The most common kind are found dry in a 454 approx gm bag. I prefer to use the fresh semi cooked steamed noodles. These come sealed in bags in the fridge section of your local Oriental store. If you can’t find these, just ½ cook the dry noodles, drain and dry them well before using.
The protein and vegetables you use is totally upto you. I used Shrimp, Chicken, Cauliflower, Mushrooms, Green Pepper & Tofu in this recipe but you can use Broccoli, Carrots, Bok Choy, Celery … the world is your oyster!
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.
To say Chinese food is popular in India is an understatement. Indo Chinese food has made its way into every nook and cranny of the country. I’m not sure how long Chinese Bhel has been around, but it’s a remarkable idea. A traditional Bhel is a street snack made by combining puffed rice with sev or crispy lentil strands together with potato, nuts and coriander and tossed together in a combination of chutneys. The Chinese counterpart is choc full of fresh veggies and is tossed together with sauce and crispy noodles.
The noodles you choose are actually going to play a big part in the overall flavor. If you can find steam fried noodles they come ready packaged and save you a lot of time. If you can find the Thai brand noodles Mama, they can actually be eaten raw and have a ramen like appearance.
If all you can find is Chowmein noodles, these are available everywhere you need to cook them, dry them completely and then deep dry them. Or if you can get your hands on fresh wonton noodles, you can just deep fry these and use them.
Here’s a little tip if you have leftover Chinese Bhel and it’s gone soft, heat some oil in a walk and saute the mixture till the noodles and veggies are stir fried.
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.
For everyone that begged for this recipe … here it is! This dish has a strange name and an even stranger story. Back in the days when typesetting was done with little metal alphabets and numbers, a little canteen in south India had a chicken dish that was item no 65. At the typesetting house, some of the pieces got displaced and when it printed, it got printed as Chicken 65 and the name stuck ever since. This is really popular in South and Central India and is commonly ordered as a snack.
I was inspired to make this video a few years ago after watching Wilbur Sargunaraj’s funny rendition of this iconic dish. This has always been one of the most popular recipes on my channel. I contacted Wilbur, met the simple superstar in person and got permission to use his track in my video – check it out!
Mix the chicken with one egg with corn flour, salt and pepper. Fry in oil till slightly crispy. Keep aside.
In a saute pan fry the chopped onion, garlic, green chillies and curry leaves. Add the ginger/garlic paste and chilly paste. Add the cumin and chilli powder. Add the red food coloring with a tiny bit of water. Add the chicken and coat well.