Cooking

catagory

1.Chinese Noodle Soup

Chinese noodle soup is a Chinese-style soup made with noodles served in a flavorful broth, often with vegetables, chicken, beef, pork, tofu, or seafood.Typical ingredients include noodles, broth/stock, soy sauce, ginger, garlic, spring onions, and vegetables.

In simple terms: noodles + savory broth + vegetables/protein.

Chinese Noodle Soup 🍜

Serves: 2–3 | Prep & cook time: 25 minutes

Ingredients

  • 200 g noodles
  • 200 g chicken breast, thinly sliced
  • 4 cups chicken stock
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 cup sliced carrots
  • 1 cup cabbage or bok choy
  • ½ cup spring onions, chopped
  • ½ tsp black or white pepper
  • 1 tbsp cooking oil
  • Salt, to taste
  • 1–2 fresh chilies or ½ tsp chili flakes (optional)

Method

  1. Cook the noodles according to the package instructions. Drain and set aside.
  2. Heat oil in a pot and stir-fry the chicken for 3–4 minutes until lightly browned.
  3. Add garlic and ginger and stir for about 30 seconds.
  4. Pour in the chicken stock. Add soy sauce, sesame oil, and pepper.
  5. Bring to a gentle boil, then add carrots and cabbage. Simmer for 4–5 minutes.
  6. Add the cooked noodles and simmer for another 1–2 minutes.
  7. Taste and adjust salt and soy sauce.
  8. Serve hot and garnish generously with spring onions and fresh chili.

🌶️ For a spicy Chinese-style version

Add 1 tsp chili oil + ½ tsp chili flakes to each bowl. You can also add a little vinegar for a tangy kick.

Tip: Don’t overcook the noodles in the soup—they can become soft quickly.

2.chicken-chilli-dry-with-fried-rice

chicken-chilli-dry-with-fried-rice
Chicken Chilli Dry with Fried Rice is a popular Indo-Chinese dish consisting of crispy, stir-fried chicken tossed with green chilies, capsicum, onions, garlic, and a spicy savory sauce, served alongside Chinese-style fried rice.

In simple terms: spicy crispy chicken + chilies & vegetables + fried rice. 

chicken-chilli-dry-with-fried-rice receipie
 

🌶️ Chicken Chilli Dry with Fried Rice

Serves: 3–4 | Time: 40 minutes

🍗 Chicken Chilli Dry

Ingredients

  • 500 g boneless chicken, cut into small pieces
  • 3 tbsp cornflour
  • 2 tbsp all-purpose flour (maida)
  • 1 egg
  • 1 tsp ginger-garlic paste
  • ½ tsp black pepper
  • ½ tsp salt
  • Oil, for frying
  • 1 medium onion, cut into cubes
  • 1 green capsicum, cut into cubes
  • 4–5 green chilies, sliced
  • 2 cloves garlic, chopped
  • 2 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp ketchup
  • 1 tsp vinegar
  • ½ tsp sugar
  • 2–3 tbsp water

Method

  1. Marinate the chicken: Mix chicken with cornflour, flour, egg, ginger-garlic paste, salt, and black pepper.
  2. Fry: Heat oil and fry the chicken pieces until golden and crispy. Remove and drain.
  3. Make the sauce: Heat 1–2 tbsp oil in a wok. Add garlic and stir-fry for 30 seconds.
  4. Add onion, capsicum, and green chilies. Stir-fry on high heat for 2 minutes so the vegetables remain slightly crunchy.
  5. Add soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Mix well.
  6. Add the fried chicken and toss everything together for 1–2 minutes until the sauce coats the chicken.
  7. Serve immediately.

🍚 Chinese Fried Rice

Ingredients

  • 3 cups cooked, chilled rice
  • 2 eggs
  • 2 tbsp cooking oil
  • ½ cup carrots, finely diced
  • ½ cup peas
  • ½ cup spring onions
  • 2 cloves garlic, chopped
  • 1½ tbsp soy sauce
  • ½ tsp black pepper
  • Salt, to taste
  • ½ tsp sesame oil (optional)

Method

  1. Heat 1 tbsp oil in a wok and scramble the eggs. Remove and set aside.
  2. Add the remaining oil and stir-fry garlic for 20–30 seconds.
  3. Add carrots and peas. Cook for 2 minutes.
  4. Add the cold cooked rice and toss on high heat.
  5. Add soy sauce, black pepper, and a little salt.
  6. Return the scrambled egg to the wok and add spring onions.
  7. Finish with sesame oil and stir-fry for another 1–2 minutes.

🔥 Restaurant-style tips

  • Use cold, day-old rice for the best fried rice texture.
  • Cook the vegetables on high heat and don’t overcook them.
  • Don’t add too much sauce to the chicken—the dish should be dry, glossy, and spicy, not gravy-like.
  • For extra heat, add 1 tsp chili flakes or chili oil.

3.Creamy Tomato Chicken Pasta

Creamy Tomato Chicken Pasta is a rich pasta dish made with tender chicken, pasta, and a creamy tomato sauce, usually flavored with garlic, onion, herbs, black pepper, and Parmesan or cream.

In simple terms: chicken + pasta + creamy tomato sauce

Creamy Tomato Chicken Pasta

Serves: 3–4
Prep & cooking time: 35 minutes

Ingredients

For the chicken

  • 300 g boneless chicken, cut into bite-sized pieces
  • 1 tbsp olive oil or cooking oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder

For the pasta

  • 300 g pasta (penne, fusilli, or spaghetti)
  • 1 tbsp salt for pasta water

For the creamy tomato sauce

  • 2 tbsp butter or olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1½ cups tomato puree
  • ½ tsp oregano
  • ½ tsp chili flakes (optional)
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup reserved pasta water

Method

  1. Cook the pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

  2. Cook the chicken: Season chicken with salt, pepper, paprika, and garlic powder. Heat oil in a large pan and cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.

  3. Prepare the sauce: In the same pan, melt butter. Add onion and cook for 2–3 minutes. Add garlic and cook for 30 seconds.

  4. Add tomato paste and cook for 1 minute. Pour in tomato puree and add oregano, black pepper, chili flakes, and salt.

  5. Simmer the tomato sauce for 7–10 minutes until it thickens slightly.

  6. Make it creamy: Lower the heat and stir in the cream. Add Parmesan and mix until smooth.

  7. Combine: Return the chicken to the pan. Add the cooked pasta and toss everything together. Add pasta water gradually until the sauce reaches a smooth, creamy consistency.

  8. Serve: Garnish with extra Parmesan, black pepper, and fresh parsley or basil.

🔥 Extra creamy & flavorful

For a richer restaurant-style version, add 1 tbsp butter at the very end and stir until melted. Don’t boil the sauce after adding the cream, as this helps keep it smooth.

4.Asian Mushroom Chicken Soup

Asian Mushroom Chicken Soup is a flavorful Asian-style soup made with tender chicken, mushrooms, vegetables, and a savory ginger-garlic broth, usually seasoned with soy sauce and sesame oil.

In simple terms: chicken + mushrooms + vegetables + aromatic Asian broth.

Asian Mushroom Chicken Soup

Serves: 3–4
Preparation & cooking: 30 minutes

Ingredients

  • 300 g boneless chicken, thinly sliced
  • 200 g mushrooms, sliced
  • 4 cups chicken stock
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1½ tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cooking oil
  • 1 cup carrots, thinly sliced
  • ½ cup cabbage or bok choy
  • 2 spring onions, chopped
  • ½ tsp black or white pepper
  • ½ tsp chili flakes (optional)
  • Salt, to taste
  • 1 tbsp cornflour + 2 tbsp water (optional, for a slightly thicker soup)

Method

  1. Cook the chicken: Heat cooking oil in a large pot. Add the chicken and stir-fry for 3–4 minutes until lightly cooked.
  2. Add aromatics: Add garlic and ginger. Stir-fry for about 30 seconds.
  3. Add mushrooms: Add sliced mushrooms and cook for 2–3 minutes until they begin to soften.
  4. Add broth: Pour in the chicken stock. Add soy sauce, pepper, and chili flakes. Bring to a gentle boil.
  5. Add vegetables: Add carrots and cabbage/bok choy. Simmer for 5–7 minutes, until the chicken is fully cooked and vegetables are tender but still slightly crisp.
  6. Thicken if desired: Mix cornflour with water and slowly stir it into the soup. Simmer for 1–2 minutes.
  7. Finish: Turn off the heat and stir in sesame oil.
  8. Serve: Garnish with chopped spring onions and serve hot.

🌶️ Restaurant-style version

For a stronger Asian flavor, add 1 tsp chili oil, a splash of rice vinegar, and a few drops of extra sesame oil just before serving.

Tip: Shiitake mushrooms give the soup a deeper, more authentic Asian flavor, while button mushrooms work perfectly well too.

5.Tomato pasta with chicken

Tomato pasta with chicken is a pasta dish made with cooked pasta, chicken, and a tomato-based sauce. The sauce is typically prepared with tomatoes or tomato puree, garlic, onion, herbs, and seasonings.

In simple terms: pasta + chicken + flavorful tomato sauce.

Tomato Pasta with Chicken 🍝

Serves: 2–3
Time: ~30 minutes

Ingredients

  • 250 g pasta
  • 250–300 g boneless chicken, bite-sized
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup tomato puree/passata
  • 1 tbsp tomato paste
  • ½ tsp red chili flakes
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • Salt, to taste
  • ½ cup pasta water
  • 2 tbsp grated Parmesan (optional)
  • Fresh basil or coriander (optional)

Method

  1. Cook the pasta in salted water until al dente. Reserve about ½ cup pasta water, then drain.
  2. Cook the chicken: Heat oil in a large pan. Season chicken with salt and pepper, then cook for 5–7 minutes until browned and cooked through. Remove and set aside.
  3. Make the sauce: In the same pan, sauté onion for 2–3 minutes. Add garlic and chili flakes and cook for 30 seconds.
  4. Add tomato paste, tomato puree, oregano, salt, and black pepper. Simmer for 7–10 minutes.
  5. Return the chicken to the pan. Add the cooked pasta and toss well.
  6. Add pasta water a little at a time until the sauce becomes glossy and coats the pasta nicely.
  7. Finish with Parmesan and fresh basil/coriander if desired.

 

 
 

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