Rustle up dishes for a quick and tasty meal

Geng Go Kai

Serves: 4

Ingredients

• 4 pieces of chicken drumsticks
• ½ tsp chicken broth
• ½ tsp white pepper
• ½ tsp mustard powder
• 1 freshly squeezed lemon
• 1 teaspoon of light soya sauce
• 1 egg
• 20g of all-purpose flour
• 30g/ 4 tsp of cornflour
• 500ml of sunflower oil
• 5 cloves of garlic, chopped
• 5cm of ginger, chopped
• 3 pieces of green chilli, chopped
• 1/4 part each of red and yellow bell peppers, diced
• 1/4 part of 1 full capsicum, diced
• 5 fresh button mushrooms, diced
• 2 heads of broccoli, sliced
• 1 tsp of oyster sauce
• 15ml of red wine
• 6 sprigs of spring onion
• Salt to taste

Method

1. Marinate chicken drumsticks with chicken broth, white pepper, mustard powder, lemon juice, soya sauce, salt, egg, all-purpose flour and cornflour. Keep aside for five minutes.
2. Heat oil in a pan. Once oil is hot, fry the marinated chicken for 10 minutes on low flame.
3. Fry the chopped garlic, ginger and chilli till they turn light brown. Add the red and yellow bell peppers, mushroom, capsicum and broccoli and stir fry for two minutes. Add water and allow vegetables to cook enough to retain crunch.
4. Add oyster sauce, salt, chicken broth and white pepper for taste. Cook for another two minutes.
5. Add the marinated chicken to the pan and add diluted cornflour to make the gravy thick.
6. Turn the flame off.
7. Add red wine for taste and garnish with spring onion.

Chicken Stroganoff

Serves: 3

Ingredients

• 50g butter
• 1 fresh button mushroom, sliced
• 2 boneless, skinless chicken breasts, julienne
• 1 onion, julienne
• 1 capsicum, julienne
• 1 gherkin, julienne
• 2 tsp roux (butter flour)
• 2 tsp milk
• 2 tsp fresh cream
• 5ml white wine

For rice

• 150g white rice
• ½ tsp white pepper
• ½ tsp chicken broth
• Few fresh parsley leaves, finely chopped
• Salt to taste

Method

1. Add butter to a hot pan and toss mushroom and chicken to butter them well.
2. Next add the onion, capsicum and gherkin in the pan and cook for five minutes.
3. Add roux to make it thick with salt, chicken broth, white pepper, milk and fresh cream. Cook in low flame for two to three minutes.
4. Turn flame off and add white wine and stir to finish.

For preparation of rice

1. Boil the rice with salt, white pepper and chicken broth. Garnish rice with parsley.
2. Place the rice around the plate and serve the chicken in the centre.

Vegetable Stroganoff

Serves: 2

Ingredients

• 50g of butter
• 1 onion, julienned
• 1 capsicum, julienned
• 1 gherkin, julienned
• 2 pieces baby corn, julienned
• 25g fresh green beans, trimmed and julienned
• l25g carrots, peeled and julienned
• 1 head of cauliflower, julienned
• 25g fresh cottage cheese, julienned
• 2 tsp of roux (butter flour)
• ½ tsp of white pepper
• 15g Hungarian sweet paprika
• 2 tsp of milk
• 2 tsp of fresh cream
• 5ml of white wine
• Salt to taste

For rice

150g white rice
Few parsley leaves, finely chopped
Salt to taste

Method

• Add butter to a hot pan and toss in the onion, capsicum, gherkin, baby corn, beans, carrot and cauliflower. If you want a dash of colour and aroma, add sweet paprika. Add cottage cheese after five minutes.
• Add roux to make it thick with salt, white pepper, milk and fresh cream. Cook in low flame for two to three minutes.
• Turn flame off, add white wine and stir to finish.

For preparation of rice

• Boil the rice with salt and white pepper. Garnish with parsley.
• Place the rice at the centre and serve the vegetables around the plate.

Three Treasure Vegetable

Serves: 2

Ingredients

• 25ml sunflower oil
• 7 cloves of garlic, finely chopped
• 3 pieces of green chilli, finely chopped
• 8 pieces of baby corn, sliced
• 10 pieces of fresh mushroom, sliced
• 5 heads of broccoli, sliced
• 1 tsp oyster sauce
• ½ tsp white pepper
• 2 tsp cornflour
• Salt to taste

Method

1. Heat oil in a pan and fry garlic and green chillies till they turn golden brown.
2. Add baby corn, mushroom and broccoli to it and stir fry to lightly cook for two to three minutes.
3. Now add water (about 80ml) to the pan and boil for another two minutes.
4. Add oyster sauce, salt, and white pepper. Dilute cornflour with water and cook till taste and colour is ready. Serve hot.

Stir-fry Chicken with Broccoli

Serves: 4

Ingredients

• 2 boneless, deskinned chicken breasts, sliced
• 30g/ 2 tsp of cornflour
• 1 litre sunflower oil
• 5 pieces of star anise
• 5 cloves of garlic, chopped
• 2 pieces of green chilli, chopped
• 2 heads of broccoli, sliced
• ½ tsp chicken broth
• ½ tsp of white pepper
• 1 tsp of oyster sauce
• Salt to taste

Method

1. Marinate sliced chicken with cornflour and fry it for a minute. Keep chicken aside in a bowl.
2. Heat oil in a pan and add star anise, chopped garlic and chilli till the colour turns golden brown.
3. Add broccoli to the pan and fry for another one minute.
4. Add 80ml of water and the fried chicken. Add salt, chicken broth and white pepper.
5. Cook for a minute and then add oyster sauce and cornflour, and serve hot.

Spaghetti Napolitana

Serves: 3

Ingredients

• 250g spaghetti, boiled
• 50g butter
• 1 piece of capsicum, cubed
• 1 piece of onion, cubed
• 2 tomatoes, cubed
• 2 pieces of baby corn, diced
• 5 tsp of tomato puree/ketchup
• ½ tsp white pepper
• ½ tsp cumin powder
• ½ tsp mustard powder
• 1 piece black olive, cut in circles
• Tabasco sauce to taste
• Pinch of oregano
• 1 cube mozzarella cheese
• Sugar to taste
• Salt to taste

Method

1. Boil the spaghetti for 40 minutes in hot water and keep aside.
2. In a hot pan, add butter and toss all vegetables (capsicum, onion, tomato and baby corn) for two minutes.
3. Next, add the ketchup and some water, to avoid the ketchup from sticking on the pan.
4. Add all spices, including black olives, salt, sugar and Tabasco to taste. Drizzle oregano and cook for another two minutes.
5. Add the boiled spaghetti to the mixture and cook for two minutes.
6. Turn flame off. Grate cheese on top to finish and serve.