Chicken Chow Mein Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Cook the noodles for 3 minutes in a pan of boiling water until al dente. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. Season the chicken with a splash of soya sauce, five-spice powder and chili sauce. Coat the chicken breasts lightly with the corn flour.
Heat a wok over a high heat, add the oil and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. Add the capsicum and stir-fry for 1 minute, then add the green onions and stir-fry for less than 1 minute. Add the cooked noodles, and season with soya sauce, 1 teaspoon toasted sesame oil and black pepper. Stir well and serve immediately.

Method:
Combine the lotus seeds along with the salt and ghee and toss it well, ensuring all the lotus seeds are evenly coated. Preheat an oven to 180 degree C. Transfer the ghee coated lotus seeds onto a baking tray and allow them to roast for a good 15-18 minutes, until they turn crisp. Remove from the oven and transfer to a mixing bowl. In the same tray place the almonds and allow them to roast for 10-12 minutes, remove from the oven and transfer it into the same the bowl as the lotus seeds. Add in the sunflower seeds, jaggery and give it a good mix. Transfer this entire mixture back into the tray and bake for 5-7 minutes, at 200 degrees C. This process will allow the jaggery to melt. Once done, remove from the oven and allow it to cool. The Makhana Mixture will be a little sticky till it dries up. Once it dries up and cools down, transfer the Mix into an airtight container and store.

Method:
Heat oil in a pan; add garlic, ginger and onions, sauté till onions turn light brown. Add curry powder, turmeric powder and red chili powder. Add tomatoes, carrots and chickpeas, salt and tomato puree along with some water mix well and allow cooking for few minutes on low flame. Add coriander and green chili. Take a bun or hard bread and scoop out from the middle Stuff the bun with the prepared mixture. Add onions, cucumbers, lemon juice and salt and mix well. Top the bun or hard bread with the prepared onion cucumber mixture. Garnish with coriander sprig and serve hot.