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 products which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at numerous public occasions perhaps. 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 course of action this pide with a chinese twist menu with 28 elements which are undoubtedly easy to obtain, and we have to process them at the very least through 9 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition of Pide with a Chinese Twist:
  1. Need of Chicken:
  2. Make ready 500 g Chicken Thigh Skinless Boneless,
  3. Prepare 8 oz - Water Chestnuts Canned or Fresh Finely Minced,
  4. Provide 5 Shiitake Mushrooms Finely Minced,
  5. Take 1 TBSP - Dark Soy Sauce,
  6. Get 1 TBSP of Light Soy Sauce,
  7. Get 1 TBSP for Granulated Sugar,
  8. Get 1 TBSP Ginger Grated,
  9. Make ready - Basting Sauce:
  10. Make ready 1/4 Cup - Chicken Stock,
  11. Give 1/2 TSP for Mustard Powder,
  12. Make ready 2 TSP - Sesame Oil,
  13. Give 1/4 Cup of Mirin,
  14. Give 1 TBSP for Dark Muscovado Sugar,
  15. You need 1 TSP for Tomato Ketchup,
  16. Require 1 TSP - Dark Soy Sauce,
  17. Require 1 TSP for Light Soy Sauce,
  18. Give - Roasted Chili Flakes, 1/2 TSP Adjust To Preference
  19. Provide 3 Cloves Garlic Grated,
  20. Require 2 TBSP Shao Xing / Hua Tiao Wine,
  21. Provide for Pide:
  22. Prepare 2 TBSP of Canola / Peanut / Vegetable Oil,
  23. Make ready Pinch - Sea Salt,
  24. Need 1 Red Onion Finely Minced,
  25. Require Pinch of White Pepper,
  26. Need Sesame Oil, For Brushing
  27. Make ready Green Onion Coarsely Chopped, For Garnishing
  28. Give Coriander Coarsely Chopped, For Garnishing
Pide with a Chinese Twist making process:
  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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