It was a Friday; a bit cold and damp evening with a clear sky. My mind was already dancing with
“jab bhee milte hain hum aur tum
aankho aankho mein hotay hain gum
Dil bole boom boom
haaan boom boom”
aankho aankho mein hotay hain gum
Dil bole boom boom
haaan boom boom”
And how could I miss my ‘Fry-Day’ on such a perfect evening. As usual my mind was craving for jhal jhal (super spicy) something. But my lazy bum was not ready to make any move or efforts. What to do? Afterall yeh pet ka mamla hai so I had to make something simple hazard free yet spicy and equally salivating. I don’t know what you people think when you face this situation but I couldn’t think about anything other than jhal jhal (spicy) Indo-Chinese chili chicken, paired with some simple stir fried noodles.
“mere sine kee dhadkan ko sun
meree sanso ko teree hee dhun
dil bole boom boom”
For Chicken:
Ingredients:
Boneless chicken breast: 500 gms
Onions (medium): 2, cut into quarters
Capsicum: 1, chopped into cubical pieces
Fresh green chilies: 10-12 (check the hotness before you use them all)
Crushed ginger: 1 tsp
Grated fresh garlic: 2 tsp (remember, I’m a garlic freak 😉 )
Dark soy sauce: 2 tbsp + 2 tbsp
Green chili sauce: 2 tbsp + 2 tbsp
Dark vinegar: 1 tsp (optional; if you can’t find dark vinegar use regular vinegar)
Raw egg: 1
Cornflour: 1 tbsp
Salt to taste (I dint use any as sauces already contain enough salt for me)
Sugar to balance (I also skipped this one)
Vegetable oil: 1 tbsp
Preparation:
Wash and clean the chicken and make them bite size pieces.
Take a large bowl. Add chicken pieces, 2 types to sauces, egg and cornflour.
Mix all together and keep aside for 1 hr. at least.
Heat oil in a wok and add chicken pieces. Fry until chicken is done.
Remove the chicken pieces from oil and keep them on paper towel.
Now take another wok and add 2 tbsp of oil. Heat it on high flame. Add onions and fry on high flame until onions are slightly caramelized.
Add ginger and garlic. Continue frying on high flame. Stir continuously to avoid burning.
Add capsicum and sauté for few more mins or until the raw smell of capsicum is gone.
In a small bowl mix two sauces and vinegar with 2 tbsp of water.
Add the mixture to the wok and turn the flame to medium.
Add ½ cup warm water and wait until you can see bubbles near edges.
Now add chicken pieces along with the chilies and give it a good stir. Continue cooking on high flame.
Once the liquid is dried up completely turn off the flame and transfer it to your serving plate.
For Noodles:
Ingredients:
Noodles: 1 packet (2 servings)
Onions: 2 medium, cut into thin strips
Fresh chilies: handful
Carrot (small): 1, cut into thin strips
Peas: handful
Raw eggs: 2
Oil: 2 tbsp
Salt to taste
Pepper powder: 1 tsp
Preparation:
Take a shallow pan and fill with water and 1 tsp of salt. Add few drops of oil. Let it boil on high flame.
Soak the noodles in the water until noodles are soft. Drain and soak in ice cold water.
Heat oil in a nonstick pan. Add onion and fry on high flame until onions change their color.
Add roughly chopped fresh chilies.
Add chopped carrot and continue frying.
Drain the noodles and add to the pan. Add the peas also.
Adjust seasoning with salt and pepper; toss well. and remove from the pan immediately.
Beat the raw egg in a small bowl. Add salt. Heat 1 tsp oil in the same pan and add the beaten egg. Make it crumble and mix with the noodles.
Serve with the chili chicken.
I loved these Indo-Chinese items. I'll be doing this one this week. Just the right amount of heat for a fall evening.(Frank in Minnesota)
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Chinese Chilli Chicken
Very descriptive