The Indian Chinese, or even more specifically, the Bengali Chinese style cuisine has been a gift from the Kolkata China Town to the rest of the world, all Thanks to the early Chinese settlers of Kolkata and the innovative minds of Bengali chefs and gourmets. Indian Chinese style cooking has evolved over the years and holds a universal appeal for every foodie; hence it’s high time we talk about such a recipe.
Indian Chinese Chili Chicken:
- Cut 1 lb. of skinless boneless chicken breast/ thigh meat into small pieces.
- Grind 2 inch of a fresh ginger root into a paste and squeeze the juice out of this paste (about half a cup) to add to the chicken.
- Add salt to taste, a little sugar and 1 tablespoonful of soy sauce to the chicken and let it sit in the marinade for 15 minutes.
- Dice 3-4 large green peppers, sautee them in warm oil and remove after 3 minutes.
- Add finely chopped spring onions (1 small bunch) to the warm pepper flavored oil and sautee until the onions soften down.
- Add the chicken to the skillet and fry until golden brown.
- Heat water in a large cup and add 3 teaspoonfuls of gluten-free corn starch to it and stir well.
- Add the corn starch, 2 teaspoonfuls of each of soy sauce and vinegar to the chicken and cover the skillet to allow the chicken to get cooked.
- Garnish with the fried green peppers.
- Finely dice 2 peeled carrots and 1 bunch of fresh green beans in the food processor.
- Slice 1 red and 1 green bell pepper and sautee them in olive oil warmed up in a skillet.
- Add the beans and carrots to the skillet and stir fry with salt to taste and a pinch of sugar and fresh black pepper.
- Boil the rice noodles in water and post boiling wash in cold running water.
- Heat oil in a skillet and add half a teaspoonful of red chili flakes and sliced garlic (2-3 cloves) to it.
- Add the noodles and the veggies and mix well.
- Drizzle with chili garlic oil for an enhanced taste.