Tag Archives: Chinese

Chinese Chow

Chinese Chow

This is a favorite at home. Usually made with assorted veggies, mushroom, bean sprouts etc. But this recipe is made with the following ingredients. I have used mortadella as we don’t get pork products here, but if you use good quality bacon instead, this recipe would go to another level.

I normally serve it with baked beans in tomato sauce.

Take one can of baked beans. Fry one chopped onion in oil, add a chopped green chilli and garlic, saute till onions are translucent, then add the baked beans and cook till it begins boiling. Check seasoning and serve with Chinese chow.


  • 250 gms Spaghetti
  • 3  Carrots
  • 100 gms. French beans
  • 3 green capsicusm (or any color)
  • 1 bunch spring onions
  • 1 cup green peas
  • 250 gms. Mortadella (or ham or chicken, shrimp etc.)
  • 3 eggs
  • 2 tbsp. soya sauce
  • Salt and pepper to taste
  • Oil as required


  1. Cut the carrots, french beans and capsicums into juliennes. 
  2. Chop the spring onions and slice the mortadella. 
  3. Heat a deep vessel, add 1/4 cup oil and stir fry each of the vegetables separately starting with mortadella, spring onions, carrots, french beans, peas and capsicums.
  4. Drain and remove each vegetable and set aside, cover to keep warm.
  5. Meanwhile, when frying the vegetables, heat a pot of water and add salt, when it begins to boil add the spaghetti and cook for 10 to 12 minutes till al dente (firm and not mushy).
  6. Drain. Rinse with cold water if desired.
  7. Add the drained spaghetti to the vessel in which the veggies were fried and fry for a few minutes tossing well. 
  8. Add more oil if required. Add the vegetables, soya sauce, salt and pepper and mix well.
  9. Break the eggs in a bowl and season with salt and pepper.
  10. Beat well and pour into a hot greased skillet and fry the omlette on both sides. 
  11. Remove to a board and cut into small cubes. 
  12. Garnish the chow chow with the egg and serve with chilli sauce and soya sauce.
  13. Shredded chicken, shrimp, bacon, etc. may be added for the non-vegetarian version
  14. If using non-veg ingredients, make sure to fry them first i.e. before the spring onions. 
  15. Be creative and use as many or as little veggies as available.

Sweet Corn and Chicken Soup

Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print


  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water


  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

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