Schezwan Fried Fish

Ingredients
Fish fillet ½ kg
Egg 1
Flour 2 tbsp
Corn flour 2 tbsp
Garlic paste 2 tbsp
Lemon juice 2 tbsp
Fresh red chilies chopped 3
Capsicum chopped 1
Chili powder 1 tsp
Chinese salt ½ tsp
Worchester sauce 2 tbsp
Salt to taste
Oil for fry
Method
Cut ½ kg fish fillets into small cubes, marinate with salt to taste, 1 tsp chili powder, 2 tbsp lemon juice and 2 tbsp garlic paste.
Also add in finely chopped capsicum and chopped fresh red chilies.
Then add 1 egg and mix well.
Also add in 2 tbsp corn flour, 2 tbsp flour, 2 tbsp Worchester sauce and mix well.
Now deep fry in medium hot oil till golden brown and crisp.
Remove from oil, serve hot.

Chicken Dim Sim

Ingredients

Chicken mince 250 gm

Capsicum 1

Onion 1

Carrot 1

Egg boiled 2

Egg 1

Flour 250 gm

Cinnamon powder a pinch

Black pepper powder ½ tsp

White pepper powder ½ tsp

Salt to taste

Oil for fry

Method

In a bowl mix together 250 gm flour, 1 egg and a little salt, mix well and knead to dough with water as required.

In chopper put together 250 gm chicken mince, 1 capsicum, 1 onion, 2 boiled eggs, a pinch of cinnamon powder, salt to taste, ½ tsp black pepper powder and ½ tsp white pepper powder, chopperize well and remove mixture in a bowl.

Now make small balls with the dough, roll each ball and top with a little mince mixture.

Wet edges with a little water, fold and make into dim sim shape.

Fry half of the dim sim in oil till golden brown and crisp.

Cook the remaining in steamer for 8 – 10 minutes.

Serve hot with chili garlic sauce.

Beef with Red Pepper

Ingredients
Beef undercut 300 gm
Spring onion 1
Onion 1
Garlic 4 cloves
Corn flour 1 tbsp
Whole red chilies 5 – 6
Oyster sauce 2 tbsp
Black pepper ¼ tsp
Salt to taste
Oil 3 – 4 tbsp
Red Bell pepper 1

Method
Cut 300 gm beef undercut into slices, heat 3 – 4 tbsp oil in a wok, ad in 4 cloves of garlic and 5 – 6 whole red chilies. Sauté for a few minutes.
Then add sliced beef and fry well till its water dries.
Then add 1 chopped onion, 1 chopped spring onion and 1 red capsicum cut into juliennes. Cook for 1 – 2 minutes.
Then add 2 tbsp oyster sauce, ¼ tsp black pepper and salt to taste, cook for 1 – 2 minutes.
Then add ¼ cup of water, lastly thicken sauce with 1 tbsp corn flour paste.
Dish it out and serve with steamed rice.

Garlic Chicken Balls

Ingredients

Chicken ½ kg

Egg 1

Ginger garlic paste 1 tbsp

Capsicum 1

Onion 2

Carrot 1

Tomato 1

Garlic 6 – 7 cloves

Corn flour 3 tbsp

Tomato ketchup 2 tbsp

Chili garlic sauce 2 tbsp

Worchester sauce 2 tbsp

Oyster sauce 1 tbsp

Black pepper powder ¼ tsp

White pepper powder ¼ tsp

Salt to taste

Oil as required

Method

• Cut ½ kg chicken into small cubes, grind together chicken, 1 tbsp ginger garlic paste, salt to taste, ¼ tsp black pepper powder, ¼ tsp white pepper powder and 1 egg in a grinder.

• Remove mixture in a bowl, make small balls with the mixture.

• Cut 1 capsicum, 2 onion, 1 carrot and 1 tomato into small cubes. 

• Heat oil in a wok, add in ginger garlic paste and fry well. 

• Then add all the vegetables cut into cubes and prepared chicken balls, fry well.

• Add 2 tbsp tomato ketchup, 2 tbsp Worchester sauce, 2 tbsp chili garlic sauce, salt to taste, 1 tbsp oyster sauce and a little water. Cook for a few minutes.

• Dissolve 3 tbsp corn flour into a little water. Add corn flour paste to paste, cook till sauce thickens.

• Now dish it out and serve hot.

Special soup

Ingredients
Prawns ½ cup coarsely chopped
Chicken boneless 1 cup thin strips
Salt 1 tsp + ½ tsp
White pepper ½ + ½ tsp
Corn flour 1 tsp + 3 tbsp heaped
Cabbage coarsely chopped ¼ cup
Carrots thinly sliced 2 tbsp
Spring onion leaves chopped ¼ cup
Coriander leaves chopped 2 tbsp
Lettuce leaves chopped ½ cup
Mushrooms sliced 4
Chicken stock 6 cups
Method
Marinate chicken and prawns with salt, white pepper and corn flour 1 tbsp heaped, heat stock add salt and white pepper, with marinated chicken and prawns, add mushrooms, cabbage, carrots, cook for a while add corn flour paste, when soup thickens, remove, lastly add chopped lettuce, coriander leaves, sprig onion leaves and serve hot.

Sweet ‘n’ sour chicken

Ingredients
Chicken 250 gm fine cubes
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Flour 3 tbsp heaped
Corn flour 1 + 2 tbsp
Baking powder ½ tsp
Egg 1
Orange food color pinch
Vinegar 3 tbsp
Sugar 1 tbsp
Stock 2 cups
Soya sauce 1 tbsp
Oil ¼ cup
Ketchup ½ cup
Carrot 1 cut into round slices
Capsicum 1 cut into square cubes
Tomato 1 seeds removed cut into cubes
Onion 1 cut into cubes
Pineapple cubes ½ cup
Method
Marinate chicken with salt, white pepper, flour, corn flour, baking powder and egg mix all together make into balls, deep fry till light golden, remove and keep aside.
Method for sauce
Heat stock in a wok add salt, white pepper, vinegar, sugar, soya sauce, ketchup, orange color all the vegetables and oil when mixture boiling thickens with corn flour paste, lastly add in fried chicken, mix well and serve.

American chop suey

Ingredients
Chicken breast 2 thinly sliced
Prawns ½ cup
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Corn flour 1 tbsp + 1 tbsp
Carrot 1 cut into Julian
Capsicum 1 cut into Julian
Cabbage 1 cup Julian
Onion 1 cut into Julian
Green onion leaves cut into 1 inch pieces ½ cup
Oil ¼ cup
Ketchup ¼ cup
Stock ½ cup
Crushed garlic 1 tbsp
Vinegar 2 tbsp
Chili garlic sauce 3 tbsp
Sugar 2 tbsp
Egg noodles 1 packet boil for 5 minutes strain and deep fry in batches till crisp
Method
Marinate chicken and prawns with salt and white pepper ½ tsp each, corn flour and keep aside, deep fry boil noodles in batches till crisp, keep aside. Heat ¼ cup oil fry crushed garlic till light golden, add marinated chicken and prawns with salt, white pepper, ketchup, vinegar, chili garlic sauce, sugar and stock, also add in the vegetables, cook for 2 minutes, when boiling thicken gravy with corn flour paste.
To serve
Spread noodles on a platter, top with gravy and 1 fried egg and serve.

Hot ‘n’ sour soup

Ingredients
Chicken breast 1 thinly sliced
Prawns 8 to 10 (marinate chicken and prawns with salt and white pepper ½ tsp and ¼ cup water).
Chicken stock 8 cups
Sugar 1 tbsp
Salt 1 tsp heaped
White pepper ½ tsp
Vinegar ¼ cup
Cabbage 1 cup thinly sliced
Carrot 1 fine Julian
Beans sprouts ½ cup
Bean curd 2 pieces cut into tiny cubes
Coriander leaves chopped 2 tbsp heaped
Corn flour ¾ cup mixed with ½ cup water
Egg 1 beaten
Method
Cook stock add chicken and prawns, cook for 10 minutes, add in all the vegetables with seasonings, when soup boiling thicken with corn flour paste, lastly add beaten egg, coriander leaves and remove.

Sizzling chicken

Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp
White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp
Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.

Fried drum sticks

Ingredients
Chicken wings ½ kg make into loly pop shape
Salt ½ tsp
White pepper ½ tsp
Sugar ½ tsp
Chopped garlic 1 tsp
Egg 1
Corn flour 2 tsp heaped
Flour 2 tsp heaped
Method
Marinate your drum sticks with all above, mix very well, deep fry for 10 minutes, then remove and re fry once again for 10 minutes till crisp and golden brown.

Beef BBQ sauce

Ingredients
Undercut ½ kg thinly sliced
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Sugar 1 + 1 tsp
Soya sauce 1 tbsp
Oil 2 tbsp + ¼ cup
Corn flour 1 + 1 tbsp
Egg ½ beaten
Chopped garlic 1 tbsp
Stock 2 cups
BBQ sauce 4 tbsp
Ketchup 2 tbsp
Finely chopped spring onion leaves for garnish 1 tbsp
Method
Marinate thinly sliced undercut with salt, white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, oil 2 tbsp, corn flour 1 tbsp, ½ beaten egg for 15 minutes, then deep fry for 10 minutes and remove, heat ¼ cup oil in a wok, add 1 tbsp chopped garlic, slightly brown, add in your fried beef with stock, salt and white pepper ½ tsp each, sugar 1 tsp, BBQ sauce 4 tbsp, ketchup, when mixture boiling, thicken gravy with corn flour paste, serve on a sizzler garnish with chopped green onion leaves.

Fried prawns balls

Ingredients
Prawns cleaned 250 gm
White pepper ½ tsp
Salt ½ tsp
Soya sauce 1 tbsp
Ginger garlic paste ½ tsp
Corn flour 3 tsp heaped
Flour 3 tbsp heaped
Egg 1 beaten
Baking powder ½ tsp heaped
Method
Coarsely chop prawns and mix White pepper ½ tsp, Salt ½ tsp, Soya sauce 1 tbsp, Ginger garlic paste ½ tsp, Corn flour 3 tsp heaped, Flour 3 tbsp heaped, Egg 1 beaten, Baking powder ½ tsp heaped and leave to marinate for 30 minutes, make into balls, deep fry for 5 minutes, remove, refry once again before serving till crisp and golden.

Young tong schezwan fish

Ingredients
Beckti fish ½ kg boneless cut in fingers
Corn flour ¾ cup mixed in ½ cup water
Ingredients for sauce
Chili oil ½ cup
Sugar 4 tbsp
Vinegar 2 tbsp
Ketchup 1 cup
Ginger chopped 1 tbsp
Garlic chopped 1 tbsp
Method
Marinate fish In corn flour paste for 15 minutes,, deep fry till light golden, remove and re fry again till crisp and golden, keep aside, heat chili oil in a wok, add chopped ginger garlic, fry till light golden, add in ketchup, sugar, vinegar, cook for 5 minutes, stir in the fried fish, mix for 2 minutes, serve garnish with spring onion leaves.

Spicy schezwan soup

Ingredients
Chicken boneless sliced 1 cup
Green chilies 2 chopped
Cabbage tiny cubes 1 cup
Coriander leaves chopped ½ cup
Soya sauce 4 tbsp
Sugar 1 tsp
Vinegar ¼ cup
Carrot 1 cut in tiny cubes
Chicken stock 8 cups
Chili sauce 2 tbsp
Salt 1 ½ tsp
Corn flour 6 tbsp heaped dissolved in ½ cup water
Egg 1 beaten
Method
Heat chicken stock in a pan, add sliced chicken, cook for 5 minutes, add cabbage and carrots with salt, sugar, soya sauce, chili sauce, vinegar, green chilies, thickens soup with corn flour paste, lastly add beaten egg, stir well, before removing add coriander leaves.

Schezwan chowmein

Ingredients
Chicken boneless 1 cup thinly sliced
Salt 1 tsp + ½ tsp
Sugar ½ tsp + ½ tsp
Corn flour 1 tbsp
Beaten egg Half
White pepper ¼ tsp
Cabbage thinly sliced 2 cups
Capsicum 1 sliced
Egg noodles 1 packet boil for just 3 minutes
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Crushed garlic 1 tsp
Onion 1 sliced
Carrot 1 thinly sliced
Spring onion leaves 2 inch long strips 1 cup
Oil ¼ cup
Ketchup ¼ cup
Method
Marinate chicken sliced with salt, white pepper, sugar, soya sauce, corn flour 1 tbsp, half beaten egg for 15 minutes, heat ¼ cup oil fry crushed garlic till light golden add sliced onion, add marinate chicken cook for 1 minute add in cabbage, carrot, capsicum with chili sauce, soya sauce, ketchup, salt and sugar add boiled noodles, toss well, lastly add spring onion leaves and remove.

Dry chili chicken

Ingredients
Chicken boneless sliced ½ kg
Salt ½ + 1 tsp
Soya sauce 1 + 2 tbsp
Sugar 1 + 1 tsp
Corn flour 2 tbsp heaped
Beaten egg half
Onion 2 cut in big square cubes
Crushed garlic 1 tbsp
Green chilies 6 to 8 sliced diagonally
Capsicum 1 sliced in Julian
Chopped ginger 1 tbsp
Oil ¼ cup
Method
Marinate boneless chicken slice with salt 1 tsp, soya sauce 1 tbsp, sugar 1 tsp, corn flour 2 tbsp and half beaten egg for 15 minutes, then deep fry for 5 minutes and remove, heat ¼ cup oil in a wok, add chopped ginger garlic, slightly brown add fried chicken with onion, green chilies, salt, sugar, soya sauce, capsicum, cook for 2 minutes, mix well and remove.

Mandarin fish

Ingredients
Fish boneless 250 gm
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Egg 1
Flour 2 tbsp
Corn flour 1 tbsp + 1 tbsp
Water ¼ cup
Stock 1 cup
Oil ¼ cup
Garlic crushed 1 tbsp
Ketchup ½ cup
Hp sauce 1 tbsp
Wooster sauce 1 tbsp
Chili sauce 1 tbsp
Sugar 1 tbsp
Method
Marinate fish cubes with salt, white pepper ½ tsp each, egg, flour, corn flour, mix well deep fry fish for 5 minutes and remove.
Method for sauce
Heat oil fry crushed garlic till golden add in ketchup, hp sauce, chili sauce, Wooster sauce, salt, white pepper, chicken stock, cook till boiling, thickens with corn flour paste, add fried fish, toss and remove.

Chengdu chicken

Ingredients
Chicken boneless ½ kg cubes
Salt ½ + ½ tsp
White pepper ½ tsp
Corn flour 2 tsp
Egg ½ beaten
Whole red button chilies 10
Kashmiri red chilies 2 (soaked both for 1 hour grind finely into a paste)
Oil ¼ cup
Garlic crushed 1 tsp
Vinegar 2 tsp
Wooster sauce 1 tbsp
Hp sauce 1 tbsp
Ketchup ¼ cup
Chili garlic sauce 1 tbsp
Method
Marinate chicken cubes with salt and white pepper ½ tsp each, corn flour, beaten egg for 15 minute, in a bowl mix together the grinded chili paste with white vinegar, Wooster sauce, hp sauce, ketchup, chili garlic sauce and mix all well, keep aside. Heat ¼ cup oil in a wok add 1 tbsp crushed garlic, slightly brown, add marinated chicken cubes, fry for 5 minutes till tender, add in the prepared sauces kept in a bowl, cook for 5 minutes and remove.

8 treasure soup

Ingredients
Chicken stock 8 cups
Carrots cut into fine cubes 2 tbsp
Cabbage cut into fine cubes 2 tbsp
Mushrooms chopped 4
Peas boiled ¼ cup
Spring onion leaves finely chopped 2 tbsp
Bean curd 1 piece cut into fine cube
Prawns 6
Chicken breast 1 thinly sliced
Salt 1 + ½ tsp
White pepper ½ tsp + ½ tsp
Corn flour 5 tbsp heaped dissolves in ½ cup water
Egg 1
Coriander leaves chopped 2 tbsp
Method
Marinate chicken and prawns with salt, pepper, heat stock add in marinate chicken and prawns with salt 1 tsp, white pepper ½ tsp, add all the chopped vegetables, cook for 10 minutes, thickens soup with corn flour paste, lastly add beaten egg and coriander leaves.

Stir fired shrimps in chili garlic sauce

Ingredients
Prawns with tail ½ kg devein
Salt ½ + ½ tsp
White pepper ½ + ½ tsp
Corn flour 2 + 2 tbsp
Spring onions 2 cut into 1 inch pieces
Crushed garlic 1 tbsp
Green chilies 4 cut in diagonal slices
Oyster sauce 2 tbsp
Soya sauce 2 tbsp
Oil 2 tbsp
Chili garlic sauce 3 tbsp
Stock 1 ½ cup
Method
Marinate prawns with salt, white pepper ½ tsp each, 2 tbsp corn flour mix well, deep fry for 5 minutes and remove, heat oil in a wok, fry crushed garlic till light golden, add in salt, white pepper, soya sauce oyster sauce, chili garlic sauce and stock, when mixture boiling add prawns, thickens with corn flour paste, lastly add spring onion leaves and remove.