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Pide with a Chinese Twist
Pide with a Chinese Twist

Before you jump to Pide with a Chinese Twist recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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As you can see, it’s easy to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to pide with a chinese twist recipe. To cook pide with a chinese twist you need 28 ingredients and 9 steps. Here is how you achieve that.

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