Category Archives: Chinese Cuisine


  • Boiled noodles – 500gm
  • Sliced Onion – 1 small
  • Chopped Garlic – 1 tbsp
  • Lengthwise cut ginger – 1 tbsp
  • Boiled chicken – 100gm
  • Vegetables cut in lengthwise ( Cabbage, carrot, capsicum, tomato, green chilly)
  • Egg – 2
  • Chicken stock – 1 cup
  • Cornflour – 2-3 tbsp
  • Vinegar – 2 tbsp
  • Butter – 1 tbsp
  • Milk – 1/2 cup
  • Sugar to taste
  • Salt to taste


Take a saucepan, heat some butter. Add onion, fry it till it becomes transparent. Now add ginger, garlic, green chillies and all vegetables in it and cook it till half cooked. Now pour the chicken stock into it. Stir well and cook it for 10 minutes. Take a bowl and mix cornflour in 1/2 cup of milk and pour it into the soup and cook it for 5 minutes and keep aside.
Take a wok and heat up enough oil for deep fry. Deep fry the noodles in two parts till it becomes golden brown and crispy.
Now take one egg and make a poach of it and scramble another one.
Now take a serving plate, place fried noodles, pour the soup over it. Spread some scrambled egg and pepper powder. Now place the poached egg on top of it and serve hot.

*Poached egg is optional.


  • Boiled Rice – 4cup
  • Chopped Onion – 1medium
  • Chopped Garlic – 6-7 cloves
  • Chopped Green Chillies – 2-3
  • Chopped Capsicum – 1large
  • Chopped Carrot – 2
  • Scrambled Egg – 2
  • Chopped Chicken – 1/2 cup
  • Small Prawns -1/2 cup
  • Dark Soya Sauce – 3 tbsp
  • Chilli Sauce – 3 tbsp
  • Tomato Sauce – 3 tbsp
  • Vinegar – 3 tbsp
  • Refined oil 
  • Sugar to taste
  • Salt to taste

Take a wok heat some oil.Add chicken fry it then add prawn sprinkle some salt let it cook.Add Chopped onion, Garlic,green chillies cook it till onion becomes transparent.

Add all vegetables give it a mix.Now add the rice stir it well.
Then add all sauces and vinegar,salt and sugar.and Scrambled egg.fry it for 5-10 mins on high flame.pour 1-2 tbsp oil upon it and give it a mix.Serve hot.

Chicken In Black Pepper Sauce



  • Boneless Chicken(1inch pc) -250gm
  • Spring Onion(cut in big pcs)-1-2
  • Egg – 1
  • Whole Black Pepper – 1tsp
  • Crushed Black Pepper -1tbsp
  • Chopped Garlic – 1tsp
  • Ginger Paste -1/2tsp
  • Chicken Stock -1cup
  • Vinegar – 1tbsp
  • Soya Sauce – 1tbsp
  • Refined oil
  • Cornflour
  • Sugar to taste
  • Salt to taste


Marinate the chicken with Egg,Salt,1tbsp Cornflour and keep aside for at least 1hr.
Take a wok heat 3tbsp oil.Stir fry the chicken for on medium heat till cooked and golden.Keep aside.
For the sauce heat 1-2tbsp of oil in the same wok.Add Ginger,Garlic and Whole Black Pepper and cook for 5min.Now add Crushed black pepper,Soya sauce,Vinegar,Chicken and Spring onions.cook it for 5min.

Add Chicken stock cook till chicken turns tender.Add 2tbsp of cornflour in 1/2 cup of water.pour it and stir till it turn a thick sauce.Add Salt and sugar.mix it well give it a standing time for 5min.

Serve hot

Cabbage Salad(Chinese style)


  • Cabbage – 250 gms
  • Finely chopped Ginger- 1pinch
  • Finely chopped Garlic- 1/3 tsp
  • Chilly flakes – 1 tsp
  • Vinegar-1 tsp
  • Soya Sauce – 1/2 tsp
  • Chilly oil – 1 tsp
  • Mayonnaise - 2tsp
  • salt to taste
  • Sugar to taste
In a large bowl add shredded cabbage,Ginger,Garlic,Chilly flakes,Vinegar,Soya sauce,salt,Chilly oil,Mayonnaise and give it a good mix.Add more mayonnaise and salt, if needed, to taste. Refrigerate until serving time.

Chinese Veg Stir Fry



  • 4 tablespoon- vegetable oil
  • 1 tablespoon -minced fresh ginger
  • 1 tablespoon -minced garlic
  • 1/4 teaspoon -crushed red chili flakes
  • 1/2 red onion -trimmed and cut into 4    wedges, layers separated
  • 2 heads baby bok choy-trimmed, cut lengthwise in quarters
  • 1 broccoli-without stems and leaves, each cut into 1-inch pieces
  • 1 Big Onion- trimmed, 5 cut diagonally into 1-inch pieces,
  • 1Big Onion- thinly sliced and reserved separately
  • 1/4 head cabbage- leaves cut lengthwise into 1-inch-wide strips
  • 2 Carrot- lengthwise into 1-inch-wide strips
  • 2/3 cup good-quality chicken stock or broth, vegetable stock,or water,heated
  • 1 tablespoon- soy sauce
  • 1 tablespoon- vinegar
  • Salt to taste
  • 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds


Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
Add the bok choy and the broccoli stem pieces. Stir-fry 1 to 2 minutes more.
Add the 1-inch scallion pieces.Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
Add the cabbage, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce and vinegar, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.

Serve Hot