Chinese with a touch of Pakistan!
I actually took classes in Lahore, Pakistan to emulate the dishes served in the Chinese restaurants in Lahore. I have travelled the world over, tried many Chinese connotations but nothing comes close to the dishes served in Lahore. I even took to the kitchen of one Chinese Pakistani restaurant and spent a few hours with the Chefs. The thing that amazed me was that it took them hours to cut and prepare the vegetables, chicken, beef, prawns, and yet the assimilation and serving was very quick with delicious results.
I would very much like to share some of those recipes with you, these have been cooked by my families for over 20 years with no change to the original learnings in Lahore in 1987!
As always the starters are different and yet result in cravings for more. Chicken corn soup is probably the most popular soup in many restaurants, it is fairly simple to make and can be changed/modified as per your individual taste. The soup itself is not very spicy, but adding chillie sauce and green chillies/onion mix really brings it into its own. Slurp!
There are two sauces that will enhance the flavours of the soup.
Chicken Corn Soup (Chinese)Print Recipe
- Chicken cracass
- 1 tsp crushed garlic
- 2 tsp salt
- 1 tsp crushed black pepper
- 2 pints of cold water
- 2 cups sweet corn kernels (tinned or frozen)
- 1 egg beaten
- 1 dsrtspoon soya sauce
- 2 dstspoons corn flour, mixed with half a cup of water
Two finly sliced green chillies, an ounce of finely sliced onion, half a cup of vinegar, one tsp of soya sauce, mix them altogether and keep aside.
To a small saucepan, add 2 tsps chillie flakes, 2 dstspoons vinegar and 4 dstspoons water, half tsp salt, half tsp sugar, half tsp cornflour, mix, switch on heat, bring to the boil for one minute. Switch off, cool and serve with the soup or other dishes. (Or use a good chillie sauce e.g Encona, Sambal olek)
For the soup
Take a whole small chicken (you will need to remove as meat as possible from this to produce the carcass, the best way to do this is to cut the chicken at joints, then roughly remove most of the meat. If you have a butcher who values your custom, he will do this for you).
or use readymade chicken stock
Wash the nearly de-boned chicken with cold water, add to a pan, add the garlic, salt and black pepper. Add approx. 2 pints of cold water, bring to a rolling boil, then simmer until about half the water evaporates ( 30 mins).
Pulverize the corn kernels in a liquidiser and add to soup mixture, boil on full heat for 5 minutes.
or use tinned creamed sweetcorn
Add 2 tablespoons of cornflour and water mixture at a time, until soup thickens to desired consistency.
Serve piping hot as a starter for a Chinese meal.