Recipe

Indo Chinese recipes: Chilli Chicken and Hakka Noodles

February 11, 2010

I’ve done some stupid things in my time. But this last month has taken the biscuit. I’ve:

Left my makeup bag and spectacles in the back of a black cab

Burnt mini Basu’s creative casserole and other gourmet offerings to crisp

Conducted a branding workshop for 22 senior corporate executives with my fly undone

Now, there’s Chinese food on an Indian cooking blog.

Bear with me. We eat Dim Sum every weekend. And I’m a big fan of Indo Chinese recipes.  And Chindian is my special name for Indian Chinese. Originally from the Hakka Chinese community in India, with a bit of masala thrown in for good measure.

It’s all in honour of a dear friend and fellow blogger Ann Mah, whose literary debut Kitchen Chinese launched this week. The Hakka Noodle and Chilli Chicken combo fed my video guru, man and me last night. I can’t wait to get some brain cells back to read about the real thing!

Chilli chicken and hakka noodles 1 550
 

Ingredients

Feeds 4:

Chilli chicken    

  • 600gm boneless chicken thighs
  • 2 tbsp cornflour
  • Half tsp black pepper
  • Half tsp salt
  • 3 tbsp oil
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tsp ketchup
  • 1 large green pepper
  • 2 green finger chillies
  • Spring onion, lettuce and medium green chilli to serve

Hakka noodles

  • 300gm medium egg noodles
  • 1 large tea mug shredded cabbage
  • 1 large tea mug shredded carrot
  • 1 green pepper
  • 5 spring onions
  • 1.5 tbsp chilli garlic sauce (any Chinese one will do nicely)
  • 1.5 tbsp dark soy sauce
  • 1 tbsp white vinegar
  • 1 garlic clove
  • Salt and pepper
  • 2 tbsp flavourless white oil

Method

Chilli Chicken

First place the cornflour in a medium mixing bowl and stir through the salt and black pepper. Next, chop the chicken thighs into large bite-sized chunks and toss in the cornflour.

Leave this to sit, while you slice the onions finely, chop the green chilli and garlic, and dice the green peppers into little pieces. Now, bring a wok to heat on high with two tablespoons of the oil. When it’s hot, dust excess flour off the chicken and sauté them for 10-15 minutes until cooked. You need to stir vigorously to scrape off any cornstarch that gets stuck to the wok: it’s delicious later on in the recipe.

When the chicken is cooked, remove it with a slotted spoon into a bowl. Then add the additional oil and sauté the onions and garlic for five minutes until golden. Drop in the peppers and stir for another couple of minutes.

Then tip the chicken back in, along with its juices, add the sauces and stir through until the chilli chicken is evenly coated and oil starts oozing out of the edges of the ingredients.

Serve hot on a bed of lettuce with sliced medium hot chillies and spring onions sprinkled on top.

 

Hakka Noodles

First slice/shred the cabbage, carrots and pepper finely. Cook the noodles according to pack instructions, drain and leave to sit covered.

Now, mix the sauces together in a small bowl. Bring the oil to heat on high in a wok, and when hot, add the garlic and then quickly the vegetables. Toss for a minute, then add the sauce mixture. Stir well once to mix through.

Then stir through the cooked noodles to evenly coat them, add salt and pepper to taste, and serve hot with the sliced spring onions.

If you develop a taste for Indo Chinese recipes, try also Nags’ Gobi Manchurian or Meenal’s Egg-vegetable Fried Rice.

 

Comments

18 Responses to “Indo Chinese recipes: Chilli Chicken and Hakka Noodles”

  1. nags Says:

    February 10th, 2016 at 11:35 am

    I love Chindian too (cute name, I am stealing it!). I end up eating out most of the time but an occasional manchurian at home is truly a treat.

  2. Praise Says:

    July 12th, 2011 at 4:22 pm

    Mallika,

    I made this dish for my family last night and they loved it!! Especially the noodles :)
    Thank you so much for some super easy and delicious recipes that the whole family can enjoy.

    Praise

  3. Allison Pogose Says:

    January 5th, 2011 at 10:20 pm

    I left India 22years ago and have not had chilli chicken in all that time. I am going to enjoy trying out this recipe and the hakka noodles. Thank you so much for putting in on here – I now know why chinese food here is so different to what I used to eat in India!

  4. Abha Says:

    June 13th, 2010 at 6:26 am

    Hi, I am a big fan of Indian Chinese & love the word Chindian! In my own recipe for Chili chicken, I use all parts of the chicken (cut into bite sized pieces), brown with ginger-garlic paste and after frying, give it a quick pressure cook with lots and lots of green chillies.

  5. March Says:

    May 28th, 2010 at 8:39 am

    The chilly chicken turned out great..Thanks for the recepie. It was soo simple and delicious – a winning combination!!

  6. Cheryl Says:

    March 25th, 2010 at 9:39 am

    Ive been told I need to eat healthier and to introduce Indian food and spices to my diet.

    So after coming across this site and finding this wonderful looking dish I am going to be brave and give it a go. I hope its easy for beginners :P

    Wish me luck
    x

  7. Margaret Says:

    February 23rd, 2010 at 10:57 am

    I learn from food blogs all the time and ‘Chindean’ is something I have never come across before. I need to broaden my outlook now and try this delicious recipe.

  8. notyet100 Says:

    February 18th, 2010 at 9:53 pm

    yummy combo,simple yet delicious,..

  9. ritika Says:

    February 16th, 2010 at 7:07 am

    and you are back :D
    and if it’s any solace.. a friend of mine walked 3 km to work with a lacy bra attached to her linen pants as her tail. :D

  10. Asha Says:

    February 16th, 2010 at 5:40 am

    Never heard of this name but familiar with chilli chicken, my fave, great combo.

    You have been busy too, so many mishaps! :D

    Me too, been busy organizing 4 birthdays in 2 months, pretty hectic, it will be over shortly! :)

  11. Jenn AKA The Leftover Queen Says:

    February 15th, 2010 at 12:19 pm

    It looks great, as usual! :)

  12. Ann Mah Says:

    February 15th, 2010 at 11:47 am

    This sounds fantastic and I love the combination of dishes. Chinese food has also been influenced by Indian cuisine — have you ever had a Chinese curry? Thank you for mentioning my novel, Kitchen Chinese, Mallika!

    Happy Chinese New Year to you and your lovely family!

  13. sheba Says:

    February 15th, 2010 at 12:14 am

    We are huge fans of Indian Chinese or chindian as u so beautifully put it… this looks wonderful…

  14. Fig and Cherry Says:

    February 13th, 2010 at 5:01 pm

    Chindian – that’s a new one, love it! Great photo.

  15. Maninas Says:

    February 12th, 2010 at 3:16 am

    What a week!!! I’m sorry but I did laugh…

  16. Naomi Says:

    February 12th, 2010 at 1:04 am

    Love this!! Adding it to our list of recipes for next week!!!

  17. jules Says:

    February 11th, 2010 at 7:15 pm

    love the idea of chindian mallika

    sounds like you’ve had a tough month.

    hope the weekend is lovely for you

  18. indosungod Says:

    February 11th, 2010 at 3:59 pm

    I dig Chindian almost always and this one looks perfectly fantastic.

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