Korean Hot Chicken & Extra Spicy Ramen Soup 2021
Recipe. Sumaira Kanwal Naqvi
Chicken shredded. 1cup
Sauceges. 4
Spinch. Boil. 1cup
Mutton leg yakhni stock. 4to 5 cup
Chicken Stock Cubes. 2 4 Cubes
Korean noodles 1cup. 2 Packets
Eggs. 2 - 4
Mashrooms. 2 Tbsp
Peas. 2 Tbsp
Jelopino Pepper. 2 Tbsp
Sweet Corn. 2 Tbsp
Soya sauce. As required
Hot Chilli Sauce. As required
Hot chilli sauce. As required
Black pepper. 1 tsp
Salt. 1cup
Method Prepare all Ingredients Cook Separatly
Noodles boil and set aside.
In a fry pan add Sauceges cook till Golden then add peas, c, Mushrooms and add Packet Test makers. And cook. Add soya Sauce , hot sauce and cook and setaside.
Heat the pan add 4 Cups of Water add 2 Chicken Stock cubes bring it to Boil.
Bring the chicken stock to a simmer over medium low heat in a pot that is large enough to hold the stock, chicken and ultimately noodles.
Eggs 4 boil kar dain hard boil karne hain.
Ab aik bowl lain is main pehle noodles daalain phir chicken aur mutton daalain phir stock daal dain San se opper eggs eye ki tarha kaat kat rakhain aur palak shaamil karain aur serve karain .
Korean ramen
- 2 large eggs
- green onions, mushrooms, Peas ,Sweet Corn - whatever you like really
- the reserved chicken
- the Korean ramen broth
- 2 Packets Korean ramen noodles -
Instructions
The broth
Combine the Stock, Noodles, Sauceges, Peas ,sweet Corn in a bowl add
Chilli Oil on top spring onions In a medium saucepan, bring water to a boil. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
Bring the Korean ramen broth to a boil. Add the noodles and cook until done. Follow the instructions on the noodle package. Return the chicken to the broth to warm through. Slice the eggs lengthwise.
- Ladle the broth, noodles and chicken into a bowl. Top with the eggs, green onions, mushrooms and Peas .Sweet Corn. Serve a bit of extra Chilli oil , crush red flakes alongside for the serious chili oil
Recipe Sumaira kanwal Naqvi
Ingredients
Chicken Stock. 2 cups
Eggs. 3
Cornflour. 2 tbsp
Water. 2 tbsp
Soya sauce. 2 tbsp
Chilli sauce. 2 tbsp
Method
Heated pan add chicken stock simmer for 2 minutes add black pepper powder, salt and Cook then add cornflour and Cook then add
Eggs and off the heat and serve hot add
Soya sauce and chilli sauce.
Servings 4
Ingredients
1 lb boneless skinless chicken
onion. 1 chop
garlic. 4 clove
chicken shredded. 1 cup
ted & yellow. half , half
potato. 3 little cubes
Asparagus. 4 to5
Salt and black pepper powder. 1, 1 tsp
Peri peri seasoning. 2'tsp
1/4 cup butter , diced into 1 Tbsp pieces
1 large red& yellow bell pepper , diced (1 1/2 cups)
1 medium onion , 1 chop
Peri peri seasonings. 2 tsp
seeded for less heat if desired, finely chopped
4 cloves garlic , minced
2 tbsp. all-purpose flour
Milk. 1- 1/2 cup
Cream. Half cup
6 cups low-sodium chicken stock or 1 Sachet
3 medium potatoes , peeled and diced slightly less than 1/2-inch thick (3 cups)
Salt and freshly ground black pepper , to taste
2 1/2 cups fresh or 1 tin
1 1/2 cups half and half
Green onions and seeded , finely chopped
Parchle 2 tsp , for serving
Method
In a large pot, melt butter over medium heat. Add shredded chicken and red & yellow bell pepper, onions, Asparagus and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken stock and whisk until well blended.Add potatoes, and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.Add milk and cream and
Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped parchlye, green onions, and optional green chillies
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Ingredients:
Red Lentil 1 Cup
Rice 3 tbsp
Chicken yakhni 4 Cups
Tomato paste 1 tbsp
Black pepper 1 tsp
Red pepper flakes 1 tsp
Salt half tsp
Dry mint leaves 3 tbsp
Onion chop 1 medium
Garlic chop 2 -3 garlic cloves
Olive oil 3 tbsp
Method :
Soak red lentil and rice for half hour and set aside.
Heated oil add onion and garlic cloves and saute for 2 minutes add chicken yakhni or add chicken 4 cubes or 4 cups of water and cook for 2 minutes than add red lentil and rice , add all sizzlings black pepper, red pepper flakes, tomato puri or paste and mint leaves and cook for 2 hours simmer for 2 hours and cover a lid in a pan.
Pour in a serving soup dish garnish with dry mint and chilli oil or heat in a and add butter 1 tbsp and half tsp red pepper powder and and fry few seconds and pour on lentil soup.
For Making Chicken Wontons
Sechewan Chilli Oil Chicken Wontons
Recipe Sumaira Kanwal Naqvi
Ingredients
Chicken mince. Half kg
Garlic cloves. 2 to5
Soya Sauce. 2 tbsp
Salt. 1/4 tsp
White pepper powder 1 tsp
Black pepper powder. 1 tsp
Sugar. 1 tsp
Seseme oil. 1 tbsp
Red chilli sauce. 1 tbsp
Cornflour. 1 tbsp
Water. 2 tbsp
Egg. 1
Cilantro stems. Few
Carrots. 1 or 2
Chinese 5 spices 1 tbsp
Merinate chicken and all ingredients in a bowl and set aside.
Samosa square patti 10
Chicken Stock yakhni. 4 to 5 cups
Black pepper. 1 tsp
Ingredients:For Stock
Boung Meat 5 to 6 bonless & With bones
Noodles half packet
Chicken yakhni 4 cubes
Water 4 cups
Ginger 1 piece
Garlic 4 garlic cloves
Soya sauce& Dark 4 tbsp
Whostershire sauce 2 tbsp
Red chilli sauce 2 tbsp
Sugar 1 tsp
Chinese 5 spice powder 1 tsp
Spinch half bunch
Sweet Corn half tin
Boiled eggs 4
Spring onion few leaves
Method :
Add veil meat with bones add ginger,garlic salt and simmer for 4 hour to make a stock.
Boil boung meat add ginger ,garlic, salt , soya sauce , dark soya sauce , Whostershire sauce , black pepper and simmer till meat is tender than leaves bones and set aside.
Boiled noodles. Use ramen noodles or simple noodles your choice. And set aside.
Boiled eggs and set aside.
Boiled spinch with black pepper. And set aside.
Meat marinate with soya sauce , chilli sauce , Whostershire sauce and cut squre pieces.
Make chicken stock or use chicken cubes to make a stock add 4 cups water and add cubes and make stock.
Add veil meat stock in chicken stock. And cook add black pepper or 5 spice powder.
If stock ready than take a bowl. Pour stock in it than add noodles than add sweet corn than spinch than meat 2 or 3 slices than 2 eggs spinkle black pepper garnish with spring onion and serve.
Turkish Lentil Soup 2021
Recipe Sumaira Nadeem
Ingredients:
Red Lentil 1 Cup
Rice 3 tbsp
Chicken yakhni 4 Cups
Tomato paste 1 tbsp
Black pepper 1 tsp
Red pepper flakes 1 tsp
Salt half tsp
Dry mint leaves 3 tbsp
Onion chop 1 medium
Garlic chop 2 -3 garlic cloves
Olive oil 3 tbsp
Method :
Soak red lentil for half hour and set aside.
Heated oil add onion and garlic cloves and saute for 2 minutes add chicken yakhni or add chicken 4 cubes or 4 cups of water and cook for 2 minutes than add red lentil and , add all sizzlings black pepper, red pepper flakes,or paste and mint leaves and cook for 2 hours simmer for 2 hours and cover a lid in a pan.
Pour in a serving soup dish garnish with dry mint and chilli oil , Sumac spice or heat in a and add butter 1 tbsp and half tsp red pepper powder and and fry few seconds and pour on lentil soup.
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