• 2 1/2 cups All purpose flour 
• 3/4 cup Milk
• 1 tbsp Yeast
• 1 tbsp Sugar
• 1 tbsp Butter / 2 tbsp Vegetable oil
• 1 tsp Baking powder
• Salt 

• 200 gms Bonless Chicken
• Salt
• 1/2 tsp Pepper powder
• 3/4 cup all purpose Flour
• 2 tbsp Gochujang Korean Chilli paste *
• 1 tsp honey
• 1/2 tsp soy sauce
• 1 tsp Vinegar
• 2-3 Garlic cloves, finely chopped
• 1 tsp Ketchup
• Cucumber and Purple Cabbage Julienned 
• Sesame seeds

1. In a beaker, combine slightly warm milk add sugar and yeast, to which add the butter and give it a mix and set aside. 
2. Next, in another bowl all the dry ingredients like the flour, baking powder and salt. Now pour the wet mix to the dry ingredients and combine well to form a smooth dough. Cover and set aside to rest the dough for 60-90 minutes or until doubled in size. 
   
   
   
3. Scrape the dough onto your clean work surface and knead well. Make equal sized balls and flatten them into a 4 inch oval shape. Alternatively, you may flatten the whole dough and cut into equal shapes bun using a cookie cutter.
4. Slightly brush half of the inside of the bun and fold into half. (Brushing with oil help to open the bun easily once steamed)
5. Transfer the bun onto a square piece of baking paper and to make sure you have a smooth surface on your bun, slightly roll over the bun using a roller. And place them onto a tray and do the rest of it similarly.
   
   
   
6. Place the Bao buns into your steamer and allow to steam for 12 minutes and after the 12 minutes switch off the flame and allow the bun to stay in the steamer for 5 minutes before you open the lid.
   
   
   
7. Cut your boneless chicken into tiny cubes and and marinate them in salt and pepper.
8. Next coat them in flour and then dip in cold water and again dip in flour and then place them onto your air fryer and spray oil all over. Allow to air fry at 200 for 20 minutes (flipping or shaking your airfryer in between).
9. In a small saucepan combine the gochujang, soy sayce, honey, vinegar, garlic, and ketchup and a dash of water and bring it to an oil and set aside. 
10. Combine the sauce with the crispy air fried chicken. 
11. Once your Bao buns have cooled slightly, open the bun gently and spread the sauce inside the bun and place your veggies and the Korean fried chicken. 
    
    
    
12. Sprinkle sesame seeds and enjoy warm! 

• 3-4 Mushrooms*, sliced
• 1 egg
• 3 1/2 tsp Corn Flour (mixed with 3 tbsp water)
• 1/2 cup Carrot, chopped finely 
• 1/4 cup Spring onion, chopped finely 
• 150 gms Boneless Chicken, chopped finely 
• 8-10 pcs Prawns, peeled and deveined (chop few of them)
• 2 Garlic, freshly minced 
• Small piece Ginger, freshly minced 
• 2-3 tbsp Vegetable Oil
• 1 Chicken Cube / 1 cup Chicken broth
• 1-2 tbsp Soy Sauce 
• 1-2 tbsp Red Chilli Sauce
• 1 tsp White Pepper Powder
• 1 tsp Black Pepper, crushed 
• 1 tbsp Oyster Sauce, optional
• 3 1/2 - 4 cups Water 
• Salt, as required 
• Spring onion, chopped (to garnish)

1. In a heavy bottom pot, pour in the vegetable oil and add in the chicken pieces and the minced ginger and garlic and toss well until almost cooked. 
2. Next, add in the chopped prawns and whole prawns.
3. Add in your veggies like sliced mushrooms, finely chopped carrots.
4. After a couple of minutes of sautéing, add in the chicken cube and add in the sauces like soy sauce, red Chilli sauce and oyster sauce and spices like white pepper, black pepper. 
   
   
   
5. Pour in the water, close lid and allow to boil, once boiled, if froth is visible, skim it using a ladle.
6. Pour in the corn flour slurry, while stirring continuously. 
7. Add salt, if required, and sauces if necessary.
8. Finally pour in the beaten egg like a thin string and swirl while doing it, mix gently.
9. Garnish with the chopped spring onion and your 19B soup is ready to enjoy!

• 3 Garlic cloves, chopped finely 
• Bunch of Scallions, chopped 
• 150 gms chicken, chopped (preferably boneless)
• 1 tbsp Soy sauce
• 1 tsp Garlic powder
• 1/2 tsp Freshly cracked Black Pepper 
• Salt, as required 
• 2 tbsp Olive oil
• 1/2 cup Frozen Vegetables 
• A pinch each of Cinnamon powder, Fennel powder, Black Pepper powder
• Sesame seeds, for garnish
• 1 1/2 cup day old short grain Brown rice*

1. Marinate the cleaned boneless chicken pieces with garlic powder, black pepper powder, soy sauce and salt.
2. In a pan, pour olive oil, add in the minced garlic and sauté until fragrant. 
3. Next add in the chopped scallions and add in the chicken pieces, and cook covered.
4. Then, add in the frozen veggies, (I added frozen corn too) and add in the spice powders and allow to heat well.
5. Next add in your day old brown rice, soy sauce and stir fry everything well on high heat. 
6. Serve in a bowl, garnish with sesame seeds and serve immediately.

• 250 gms/ 1 package of Chings Hakka Noodles
• 2 + 1 tbsp vegetable oil (1 tbsp for the final coat) 
• 3-4 garlic cloves, chopped finely
• 1/4th of an onion, thinly sliced
• 1/2 Capsicum, thinly sliced
• 9-10 French beans sliced thinly
• 1/4 pc of Cabbage sliced thin
• 1-2 green chillies, chopped finely (depending on the heat level) 
• 1/4 Chicken stock or 1 maggi chicken cube (optional) 
• 50- 100 gms Boiled and lightly shredded chicken (boil in water with salt + pepper) 
• 2 tbsp Soy sauce
• 1/4 tsp white vinegar 
• 1/4 tsp crushed black pepper
• 1/2 tsp white pepper powder (optional)
• Salt (if required)

1. In a large pot, boil water required to boil noodles. Add salt and allow to cook 80% and drain off the water and run through cold water. Finally coat with a tbsp of vegetable oil. 
2. In a deep wok, add 1 tbsp oil and Sautee the garlic for around 15 seconds and quickly add the onion and stir well. 
3. Next add in your veggies in the order - French beans, carrot, Cabbage and Capsicum and finally add your green chillies and stir well. 
4. Next add your boiled and lightly shredded chicken. 
5. Next add your soy sauce, white vinegar, and some crushed black pepper powder and add in your noodles, toss and stir fry really well. 
6. Now you may see the moisture has all dried out and the noodle might look dry, if so use my secret trick, add a tbsp of vegetable oil and stir fry well for a minute and voila your chicken Hakka noodles is ready! 
7. You may garnish with greens of spring onion. (I didn't here coz let's be honest here, I ran out of groceries🙈) 

Roasted Garlic Fried Rice 

Ingredients :

• 1 Garlic bulb
• Foil paper
• Olive oil

• 1 glass Jasmine rice/ Basmati/ Jeerakashala rice
• 200 gm Chicken breast, boiled with salt and pepper
• 1 carrot, chopped finely
• 1 cup French beans, chopped finely
• 2 tbsp Soy Sauce
• 1 tsp Black Pepper
• 1 tsp white pepper (optional)
• 1/4 tsp red chilli flakes (optional)
• 1 spring onion, chopped
• 1/2 cup Corn niblets
• 1/2 Maggi Chicken Cube
• 2 tsp green chili sauce (optional)
• Salt, as required

Instructions:

• Note: I have used Jeerakashala rice here, as I did not have Jasmine rice with me. You may use whichever you have in hand and cook the rice according to its nature beforehand. 
• I haven't used a wok here as I made for a large quantity and added more roasted garlic. I highly recommend cooking this in a wok on high heat.