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We hope you got insight from reading it, now let’s go back to pide with a chinese twist recipe. You can have pide with a chinese twist using 28 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pide with a Chinese Twist:
- Provide Chicken:
- You need 500 g Chicken Thigh Skinless Boneless,
- Prepare 8 oz Water Chestnuts Canned or Fresh Finely Minced,
- Provide 5 Shiitake Mushrooms Finely Minced,
- You need 1 TBSP Dark Soy Sauce,
- You need 1 TBSP Light Soy Sauce,
- Take 1 TBSP Granulated Sugar,
- Get 1 TBSP Ginger Grated,
- Take Basting Sauce:
- Get 1/4 Cup Chicken Stock,
- Prepare 1/2 TSP Mustard Powder,
- Take 2 TSP Sesame Oil,
- Prepare 1/4 Cup Mirin,
- Use 1 TBSP Dark Muscovado Sugar,
- Provide 1 TSP Tomato Ketchup,
- Get 1 TSP Dark Soy Sauce,
- Use 1 TSP Light Soy Sauce,
- Use Roasted Chili Flakes, 1/2 TSP Adjust To Preference
- Use 3 Cloves Garlic Grated,
- Use 2 TBSP Shao Xing / Hua Tiao Wine,
- You need Pide:
- Prepare 2 TBSP Canola / Peanut / Vegetable Oil,
- Take Pinch Sea Salt,
- Prepare 1 Red Onion Finely Minced,
- Take Pinch White Pepper,
- Prepare Sesame Oil, For Brushing
- Get Green Onion Coarsely Chopped, For Garnishing
- Get Coriander Coarsely Chopped, For Garnishing
Instructions to make Pide with a Chinese Twist:
- Pls visit: https://www.fatdough.sg/post/lahmacun-pide for the pide dough.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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