Chicken Noodle Soup
For Stock
2 kg chicken bones and carcass
5 garlic cloves
3 bay leaves
15 pieces whole black peppercorn
2 pieces carrot
5 stems of celery with leaves
2 medium-sized onions
5 sprigs parsley with stems
8 litres water
Salt to taste
Method
First crush the garlic cloves, carrots, onions and celery. Pour water in a pot and include crushed ingredients, chicken bones, bay leaves, pepper corns and parsley and bring to a boil. Reduce the heat and simmer the same for four hours. Keep skimming off the foam which comes to the surface and strain the stock with a muslin cloth and keep aside.
For Noodle bowl
200 gm chicken mince
2 tsp chopped onion
2 cloves chopped garlic
A pinch of crushed black pepper
3 tsp chopped coriander
½ tsp salt
1 pack noodles
Bok Choy (quartered)
1 piece fresh red chilli
1 tsp chopped green onion
¼ tsp sesame oil
2 tsp fried chopped garlic
Method
Mix the minced chicken, chopped onion, garlic, two tsp coriander, salt and pepper together. Make small meat balls and simmer the same in the stock made earlier till it’s fully cooked. Boil the noodles in salted water, drain and keep aside. Boil quartered Bok Choy in salt water for 10 seconds and immediately put them in cold water. Put some boiled noodles in a Chinese soup bowl; add four to five chicken meatballs and a quartered boiled Bok Choy, pour the hot seasoned stock made earlier and garnish the same with green onion, coriander, red chilies, sesame oil and fried garlic as desired.
Corn Okra
Ingredients
250 gm okra
1 tsp chopped onion
1 tsp chopped garlic
150 gm American corn
Corn starch for coating
2 tsp fajita seasoning
1 tsp chopped coriander
1 piece Lemon
Crushed black pepper to taste
Salt to taste
1 tsp chopped green capsicum
1 tsp chopped yellow or red capsicum
10 pieces (sliced in half) cherry tomatoes
1 tsp olive oil
Oil for frying
Method
Slice the okra lengthwise into four pieces, coat with corn starch. Heat oil and deep fry until crispy. Let it sit on oil absorbent paper. Sprinkle some fajita seasoning on top and set aside. Heat oil in a pan and fry the corn on high heat till cooked. Sprinkle fajita seasoning. Heat olive oil in a pan and saute onion and garlic. Once light brown, add capsicum, cherry tomatoes and cook for a minute. Add corn and toss it for a minute and add fajita seasoning. Add salt, pepper, and lemon juice, chopped coriander and okra, mix ingredients and serve.
Corn Okra
— Recipe courtesy Chef Abhinav Chauhan
