Twice-spiced Chinese chicken (dry or stewed)

Serves 4-6


Spicy snack: Twice-spiced Chinese chicken.

• 2 tbsp black pepper, crushed

• 1 tbsp chilli flakes

• 2 tbsp ginger-garlic paste

• 250g boneless chicken, diced small

• 1 cup baby onions, or 3-4 small onions, quartered

• 1 cup baby potatoes or whole potatoes boiled and diced

• 1/2tsp salt, or to taste

For the stew

• 3 cups chicken stock

• 1 tbsp cornflour dissolved in cold water

• Spring onion greens to garnish


Heat the oil in a large deep pan or heavy pot and add the pepper, garlic-ginger paste and chilli flakes. Sauté for a minute, then add the chicken pieces and stir-fry till golden-brown. Make sure they do not burn. Add the vegetables, salt and a little water or 1/2 cup chicken stock, cover and simmer till the vegetables and chicken are cooked. Take the lid off, and cook till dried out for a dry version of the dish. To make a stew, add the remaining chicken stock and bring to a boil, add cornflour paste, stir well and simmer till slightly thick. Garnish either version with spring onions.

—Rushina Munshaw Ghildyal, author and food writer

Rice paper-wrapped vegetable rolls in lemon and coriander sauce, with minted mango salsa

Serves 4


For the stuffing

Triple tango: Rice paper rolls in lemon coriander sauce and mango salsa.

• 50g carrot, finely chopped

• 50g cauliflower, finely chopped

• 60g spinach, blanched and chopped

• 50g sprouts

• 50g mushrooms, sliced

• 5g garlic, chopped

• 5ml sesame oil

• 5g ginger, finely chopped

• 4 sheets of rice paper

For the sauce

• 20g spring onion, chopped

• 5g garlic, chopped

• 20g coriander leaves, finely chopped

• 20ml lemon juice

• 200ml vegetable stock

• 1 tbsp cornflour dissolved in cold water

• Salt and pepper to taste

For the salsa

• 80g mango, peeled and finely chopped

• 5g mint leaves, finely chopped

• 5ml lemon juice

• Salt and pepper to taste


For the rice rolls: Heat oil in a wok, add the ginger and garlic and sauté for a minute. Now add the vegetables, with spinach at the end, and cook until the vegetables are done according to your taste. Season with salt and pepper and keep aside to cool.

Soak the rice sheets in water and then pat dry using a towelling cloth. Place the vegetable mixture in the centre of each sheet and roll the sides of the rice sheet away from you (ensure you roll tightly). In a steamer allow the parcels to cook for 6-7 minutes.

For the sauce: Heat a wok and sauté garlic in a tablespoon of oil. Then add the vegetable stock and bring to boil. Add the diluted cornflour paste to thicken the sauce. Remove the wok from the heat and add spring onions, coriander and lemon juice and season with pepper and salt.

For the salsa: Add lemon juice and mint to the chopped mango pieces and season to taste. Place the rice paper rolls in the serving dish, one above the other. Pour the sauce and top it up with some mango salsa.

—Executive chef Ashish Rout, Ananda in the Himalayas