Pakistani Chinese Omutako

Ingredients

In the original Namibian Omutako, the meat is traditionally marinated with local spices and cooked over an open fire. However, in the Pakistani Chinese adaptation, the meat is marinated with a combination of Pakistani and Chinese spices, and stir-fried with vegetables in a spicy sauce. This fusion dish combines the bold flavors of Pakistani cuisine with the stir-frying technique and umami flavors of Chinese cuisine. We alse have the original recipe for Omutako, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken, soy sauce, chili sauce, ginger-garlic paste, red chili powder, Chinese five-spice powder, cornstarch, and salt. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat vegetable oil in a wok or a large skillet over high heat.
3. 3.
   Add the marinated chicken and stir-fry until it is cooked through and slightly browned. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the sliced onion, bell pepper, carrot, and cabbage. Stir-fry for a few minutes until the vegetables are crisp-tender.
5. 5.
   Return the cooked chicken to the wok and toss with the vegetables.
6. 6.
   Adjust the seasoning according to taste and cook for an additional 2-3 minutes.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add chopped green chilies or a dash of hot sauce.
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or baby corn for additional variety.
• To make it more saucy, add a tablespoon of oyster sauce or tomato ketchup to the stir-fry sauce.
• If you prefer a milder flavor, reduce the amount of red chili powder and chili sauce.
• Serve with a side of spicy chili garlic sauce for an extra burst of flavor.

Serving advice

Serve Pakistani Chinese Omutako hot with steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the stir-fried chicken and vegetables on a platter, with the vibrant colors of the dish on display. Garnish with a sprinkle of sesame seeds for an added touch of elegance.