CHINESE CHICKEN ROLL

Ingredients:

1. Garlic chopped - 1 Tsp
2. Onions - 2
3. Cooked & shredded Chicken - 2 cups
4. Shredded Cabbage - 1 cup
5. Shredded Carrot - 1/2 cup
6. Spring Onion - 1/4 cup
7. Maggy's Chicken Cubes - 2
8. Soya Sauce - 1 Tablespoon
9. Tomato Sauce - 2 Tablespoons
10. Maida - 1 1/2 cups
11. Egg - 3
12. Bread Crumbs - as required
13. Oil - as required
14. Salt - as required 

Method:

Fry chopped garlic in some oil for a minute and add sliced onions. Saute until onion become tender, add cooked shredded chicken and saute for a few minutes. Now add shredded cabbage, shredded carrot, chopped spring onion and saute until raw taste of vegetables disappears. Add Maggies chicken cubes, soya sauce, tomato sauce & mix well. Please take care while adding chicken cubes and soya sauce as both having high amount of salt. Make a batter with maida, 1 egg, salt and water. Make moderately thin pancakes with this batter. Place chicken filling on one side of the pancake and roll, folding other two sides. Seal the end with the same batter. Dip each roll in beaten egg, coat in bread crumbs. Heat oil and deep fry till turns golden brown. Serve hot with tomato ketchup.

Tip: Chinese dishes are always prepared on high flame. Hence please place all the ingredients handy before starting cooking. The reason for this is- mostly all the vegetables are half cooked by Chinese. So it's proteins are not lost and tastes crunchy too.

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MAYONNAISE

Ingredients:

1. Egg - 1
2. Skinned Mustard seeds - 1/2 tsp
3. Garlic - finely chopped 1 tsp
4. Vinegar - 1 Tablespoons
5. Lime Juice - 2 Tablespoons
6. Sugar - 1 Tablespoon
7. Vegetable oil - 1 cup

Method:

Beat egg, skinned mustard seeds, finely chopped garlic, vinegar, lime juice, salt and sugar [can increase amount of sugar as per your taste] with an electric beater in minimum speed. When colour of egg mixture turns to light yellow, dribble in 1 cup vegetable oil while keep on beating. Beat till egg mixture thickens to the consistency of mayonnaise. Chill before serving. Apt as dressing for salads and as accompaniment with burgers, snacks etc.

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HOME-MADE EFC

Ingredients:

1. Boneless Chicken Pieces - 1/2 kg
2. Peppercorns - 1 Tablespoon
3. Garlic - 6-7 cloves
4. Maida - 1 cup
5. Egg -1
6. Cornflakes - as required
7. Oil - as required
8. Salt - as required

Method:

Cut boneless chicken pieces into stripes. Crush pepper & garlic and mix in chicken pieces with salt. Keep aside for marination. Make a smooth batter with maida, egg, salt & water. Dip each chicken pieces in the batter and roll in well-crushed cornflakes and deep fry in hot oil. Serve with mayonnaise and tomato sauce.

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CHILLY FISH DRY

Ingredients:

1. King Fish - 1/2 kg
2. Pepper Powder - 1 tsp
3. Corn Flour - 2 Tablespoons
4. Maida - 2 Tablespoons
5. Egg - 1
6. Red food colour - a pinch
7. Chopped Garlic - 1 Tablespoon
8. Onions - 2 big
9. Green chillies - 6
10. Tomato Sauce - 4 Tablespoons
11. Soya Sauce - 2 Tsp.
12. Chilly Sauce - 1 Tablespoon
13. Capsicum - 1
14. Spring Onion - chopped 1 cup
15. Chicken Soup Cubes - 2
16. Salt - as required

Method:

Clean fish, remove skin and cut into cubes. Mix salt and pepper powder and keep aside. Mix corn flour, maida, egg, a pinch red food color & salt and make a thick batter adding enough water. Dip each fish cube in this batter and deep fry firstly at smoking point and then on medium flame. Take 3 tablespoons of the same oil in a kadai and saute chopped garlic. Add cubed big onions and spirally cut green chillies to it. Saute well and before changing color add tomato sauce, soya sauce and hilly sauce to it. Stir well. Add diamond cut capsicum and a handful of chopped spring onion. Add crushed

chicken cubes. Mix in and add fried fish pieces. Mix well and remove from fire. Garnish with chopped spring onion.

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