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Diwali Offers

Masterclass with GurgaonMoms!

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This year KitchenAid celebrated Mother’s Day with the gorgeous moms of the group ‘GurgaonMoms’! We all met up for a culinary morning to learn some Oriental Cuisines by Chef Wong Kwai Wah (Sam).

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Chef Wong Kwai Wah (Sam).

 

 

Recipe: Chengdu Jiaozi

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INGREDIENTS: (list a)

- Lotus brand, all-purpose flour: 200 gm

- Warm water: 100 ml

VEGETABLES:

- Cauliflower: 100 gm

- Carrot: 100 gm

- Baby corn: 100 gm

- Pakchoy: 100 gm

- Salt & pepper

- Chutney powder

- Potato starch

INGREDIENTS: For Sauce

- Kikkoman soya: 250 ml

- Water: 250 ml

- Brown sugar: 150 gm

- Bay leaf: 2 nos.

- Star anise: 2 nos.

- Ginger: 1 piece

METHOD:

- Place all ingredients from list a in the KitchenAid Stand Mixer bowl and make a dough using the dough hook between speed 4-6

- Chop all the vegetable in the KitchenAid 14 cup Food Processor

- Now cook the vegetables and let it cool.

- Boil the sauce and let it simmer for 15 mins, Now let it cool and keep it in a squeeze bottle.

- When the dough is ready, roll it long enough, cut it into small pieces around 12 gm each.

- Flatten the dough and roll into a round shape, add 1 tablespoon of vegetables on the centre of the flatten dough, wrap it well and chill it for half an hour.

- In a boiling pot, add the dumpling onto it and boil for five to ten mins.

- Remove and place two pieces in a small bowl, squeeze the sauce on the top,

- Sprinkle with chili oil, and raw garlic.

- Serve hot

Recipe: Guabao Chicken 

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INGREDIENTS (A)

- Lotus brand all-purpose flour: 500 gms.

- Yeast: 1/2 tablespoon

- Baking powder: 1/2 tablespoon

- Sugars: 100 gm

- Salt: to taste

- Water: 240 ml

MARINATION OF CHICKEN

- Chicken breast meat slice: 40 gm

- Salt & pepper: to taste

- Butter milk: 100 ml

- Whole eggs: 1 no.

DIPPING FLOUR RECIPE

- Maida flour: 200 gm

- Salt & pepper: to taste

- Chili powder: 1 tablespoon

- Five spice powder: 1/2 tablespoon

Wrapping

- Lettuce: 1 no.

- Carrot (chopped): a pinch

- Coriander (chopped): a pinch

SAUCE

- Mayonnaise: 200 gm

- Sriracha Thai chili sauce: 100 gm

METHOD:

- Place all ingredients of list A in KitchenAid Stand Mixer bowl. Use the dough hook to make the dough between speed 4-6

- Let it rest for 1 ½ hours covered with a cloth.

- Remove and roll into a long roll. Cut it into 50 gm per piece.

- Flatten it with the palm and roll it into a oval shape.

- Brush the inner side with some olive oil and flip it into a ‘U’ shape.

- Rest for another half an hour and steamed for ten minutes

FRYING CHICKEN

- Slice a piece of chicken breast meat

- Marinate with salt & pepper

- Dip into buttermilk milk and whole eggs.

- Coat with dipping flour and fried for few minutes.

ASSEMBLE:

- Open up the bread, add crispy chicken onto it, squeeze mayonnaise on the top of the chicken, sprinkle chopped carrots and coriander .

- Wrap it well and skew tight with a satay stick.

- Serve hot

Chef getting ready for the class!

Chef getting ready for the class!

Our beautiful moms :)

Our beautiful moms :)

And CLICK!

And CLICK!

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The Kitchenaidindia ™ is all about possibilities, passion, prowess, inspiration and a shared love for all things food. Explore recipes, take on challenges, find tips, learn about events and so much more. Because when you have the culinary world at your fingertips, there's so much more to make.