Indo Chinese recipes: Chilli Chicken and Hakka Noodles

Mallika Basu - Indo Chinese recipes: Chilli Chicken and Hakka Noodles

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!

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.

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