One thing you need to have with any Chinese takeaway is the little nibbly bits. With our homemade version we thought the two necessities to have are: chicken balls and spring rolls. The chicken balls turned out a lot better than we thought they would and are definitely on our list of things to make again.
For the marinade:
- 4 tbs of soy sauce
- 3 garlic cloves
- 1 tsp of cayenne pepper
- a dash of salt and pepper
- 2 chicken breasts
For the batter:
- 100g plain flour
- Cut the chicken breasts up into bit sized cubes and set these aside in a bowl.
- Roughly dice the garlic cloves and add to the bowl.
- Add the soy sauce and the cayenne pepper to the bowl and stir thoroughly so all the chicken is coated in the marinade.
- Cover the bowl with cling film and put in the fridge for a minimum of an hour.
- While the chicken is marinating, in a bowl add the flour and add cold water until the batter is the consistency of cream.
- Put some more flour in a separate bowl, this will be used to coat the chicken.
- Once the chicken has marinated, you will either need a deep fat fryer or you can just add enough oil to a wok/saucepan, so that the chicken will be submerged. Heat this oil up.
- Test to see if the oil is hot enough by adding a bit of the batter to the oil and if it sizzles straight away, it’s ready to go.
- Roll a cube of chicken in the flour and then the batter and add this to the oil. Its best to only do 3-4 cubes of chicken at a time (depending on how big your pan is) so that the oil doesn’t cool down too much.
- Deep fry the chicken balls for 5-6 minutes, and place on a plate ready to serve.
Now that the chicken balls are all ready we can move onto the spring rolls. The spring rolls are a recipe that I introduced Aaron too. It’s a Slimming World recipe and I personally think you cannot even notice that they are made from pasta sheets.
Ingredients (to make 6 spring rolls):
- 1 carrot
- 1 large handful of mushrooms
- 1 onion
- 1 pepper
- 2 garlic cloves
- 4 tbs of Soy Sauce
- 3 dried lasagne sheets
- Grate the carrots, mushrooms, onion, pepper and garlic and add to a frying pan.
- Meanwhile add the lasagne sheets to a pan of boiling water and cook until soft enough to roll.
- When the vegetables have softened add the soy sauce and keep stiring for a few minutes until all of the vegetables are coated with the soy sauce and then take off the heat.
- When the lasagne sheets are softened, drain off the water and cut each sheet in half.
- Add some of the veg mixture into the middle of the lasagne and roll the sheet to make a spring roll shape.
- Place on a baking tray place in the oven (preheated to 180 degrees fan) and cook for 12-15 minutes
There you have it, your nibbles for your Chinese feast. Even if Chinese is not on the menu, these would be great for any kind of buffet, or as little snacks for yourself.