Pide with a Chinese Twist
Pide with a Chinese Twist

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Pide with a Chinese Twist cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could be shown at many established functions actually. I am certain you will see lots of people who just like the Pide with a Chinese Twist dishes which you make.

Alright, don’t linger, let’s approach this pide with a chinese twist menu with 28 substances which are undoubtedly easy to obtain, and we have to process them at the very least through 9 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements Pide with a Chinese Twist:
  1. Require for Chicken:
  2. Take 500 g Chicken Thigh Skinless Boneless,
  3. Make ready 8 oz Water Chestnuts Canned or Fresh Finely Minced,
  4. Provide 5 - Shiitake Mushrooms Finely Minced,
  5. Get 1 TBSP Dark Soy Sauce,
  6. Make ready 1 TBSP Light Soy Sauce,
  7. Provide 1 TBSP - Granulated Sugar,
  8. Get 1 TBSP for Ginger Grated,
  9. Provide Basting Sauce:
  10. Make ready 1/4 Cup of Chicken Stock,
  11. Give 1/2 TSP for Mustard Powder,
  12. Make ready 2 TSP - Sesame Oil,
  13. Provide 1/4 Cup of Mirin,
  14. Make ready 1 TBSP - Dark Muscovado Sugar,
  15. Need 1 TSP - Tomato Ketchup,
  16. Give 1 TSP Dark Soy Sauce,
  17. Give 1 TSP Light Soy Sauce,
  18. Require Roasted Chili Flakes, 1/2 TSP Adjust To Preference
  19. Get 3 Cloves Garlic Grated,
  20. Give 2 TBSP for Shao Xing / Hua Tiao Wine,
  21. Prepare of Pide:
  22. Take 2 TBSP - Canola / Peanut / Vegetable Oil,
  23. Make ready Pinch - Sea Salt,
  24. Give 1 for Red Onion Finely Minced,
  25. Provide Pinch of White Pepper,
  26. Need - Sesame Oil, For Brushing
  27. You need - Green Onion Coarsely Chopped, For Garnishing
  28. Require for Coriander Coarsely Chopped, For Garnishing
Pide with a Chinese Twist how to cook:
  1. Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the pide dough.
  2. Prepare the chicken. - - Using a cleaver to coarsely chop the chicken into fine pieces. - - Transfer into a shallow bowl. - - Add in chestnuts, mushrooms, soy, sugar and ginger. - - If you are using fresh water chestnuts, peel and clean the chestnuts before mincing them.
  3. Mix until well combined. - - Cover with cling film and set aside in the fridge for at least an hour. - - While the chicken is marinating, prepare the basting sauce. - - Add all the ingredients into a bowl.
  4. Stir to combine well or until the sugar has dissolved. - - Set aside until ready to use. - - Cook the chicken. - - In a skillet over medium heat, add oil.
  5. Once the oil is heated up, add in the onion. - - Saute until translucent. - - Add in the marinated chicken and half of the basting sauce. - - Saute until well combined. - - Once the the mushrooms and chestnuts starts to brown, add in the remaining sauce.
  6. Saute until the liquid has almost evaporated. - - Taste and adjust for seasonings with salt and pepper. - - Give it a final stir, remove from heat and set aside. - - Assemble the pide.
  7. Roll the dough ball into an oblong shape with about 1/4 inch of thickness. - - Spoon the chicken in a line onto the center of the dough. - - Prick the border with holes using a fork. - - Bring the border to cover the chicken. - - Pinching both ends tightly to resemble a boat.
  8. Brush the sides of the pide with sesame oil. - - Transfer the pide onto a heated skillet. - - Toast until the bottom is lightly charred. - - Remove and transfer onto a parchment paper.
  9. And onto a preheated pizza stone or an inverted baking tray. - - Back into the oven and bake until the sides are crisp brown. - - Remove from oven and garnish with green onion and coriander. - - Slice and serve immediately. - - Repeat the steps for the remaining pide.

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