Chili Chicken

Chili chicken is probably more Indian than Chinese, we have owned it. My first tryst with chili chicken was at my hometown, Agartala. Chinese was not a rage like it is now; and Abhishek  restaurant  was probably the first so called ‘modern’ restaurant of Agartala. Until then, I was exposed only to the classic Bengali Chicken Curry with potatoes. Similar to many other Indians, chili chicken was first ‘International cuisine’ for me. A plate of chili chicken and fried rice… it’s heavenly. My search for the perfect chili chicken has taken me from Abhishek to Hatari, from Mainland China to Tangra .I have had experienced cuisines from different parts of the world, but chili chicken still holds a special place in my heart… So, Let’s get started.

 

Ingredients:
1. Boneless and skinless chicken cut in to small pieces (I have used 500 grams)
2. Soy Sauce (1 tablespoon or to taste)
3. Chili Sauce (2 tablespoon or to taste)
4. Tomato ketchup (1 tablespoon or to taste)
5. White Vinegar (1 tablespoon)
6. Red, Yellow and Green Bell Pepper (1/2 cup each, seeds removed and cut into cubes)
7. Salt to taste
8. Black pepper to taste
9. Corn-starch (1.5 tablespoon)
10. Oil (3 tablespoon)
11. Ginger Paste (1 teaspoon)
12. Garlic (2 teaspoon)
13. Green Chilies (3, slit)
14. Onion (2, medium size, 1 chopped and other cut into cubes)
15. Dry red chili (Optional)

Method:
1. Take the chicken pieces in a bowl; add a pinch of salt, soy sauce and half a teaspoon of corn-starch. Mix everything well and keep aside for 10 minutes
2. In a pan heat 2 tablespoon of oil. Add the chicken pieces. Fry the chicken pieces from all sides and make sure the pieces don’t stick together.
3. Lower the flame and, let the chicken pieces cook properly. To be sure, cut a chicken piece into half and check the color of the broken pieces. If they white inside, they are properly cooked.
4. Remove the chicken pieces from the flame; place them on a tissue paper to soak the excess oil.
5. In the same pan add one tbsp of oil; let it warm up and add the dry red chili, garlic and cook them for 20 seconds
6. Add the ginger paste and chopped onions; fry them for one minute
7. Add the bell pepper and cubed onions. Give it a good mix it and let it cook for another 2 minutes
8. In a cup, mix all the sauces as per your taste and pour the sauce mix into the hot pan
9. Add the vinegar, green chilies and a bit of salt. Be careful about the salt because soy sauce already contains salt
10. Add black pepper powder
11. To make the gravy thick, mix the rest of the corn-starch with a 1/2 cup of water and add this mixture to the gravy
12. Check the salt and adjust accordingly
13. Add the fried chicken pieces
14. Mix everything and make sure the sauce coats the chicken pieces and the veggies
15. Once done turn off the flame

Enjoy this with noodles or fried rice.

Mo

Spring Roll

Hello folks. Spring Rolls are as Chinese as it gets. You find them in many countries all over the world, they may taste different but they all look same. These rolls are traditionally made and eaten during the Spring Festival, and from this it has got it’s name. It’s easy to cook and you won’t realize when you have eaten them all. A hot favorite with kids and adults alike, Spring roll is pocket rocket for your party. All you need is spring roll wrappers easily available in stores and whatever you have in your kitchen. Let’s get started.

Ingredients:
1. Boiled Noddles
2. Salt to taste
3. Cabbage (200 g, julienne)
4. Carrots (1, sliced)
5. Onions (1, sliced)
6. Ginger/Garlic/Green chili
7. Soy sauce as per your preference
8. Tomato sauce as per your preference
9. Green chili sauce as per your preference
10. Olive oil (2 tablespoon)
11. Vegetable oil for deep frying.

Method:
This is a two step recipe. First step is preparing the stuffing. Second part is making rolls and frying them.

For the stuffing: Heat two tablespoons of olive oil in a pan. Add chopped ginger,garlic, green chili ,onions and rest of the vegetables. Shallow fry the vegetables. Add all the sauces and salt as per your preference. I like the natural mild taste coming out of the vegetables more, hence I use very little sauce. While adding salt, be careful if you have added soy sauce already since it is also salty. Give the mix a good Stir. Lower the flame then add the cooked noodles, mix everything well. Do’t let the noodle or vegetables burn. Switch of the flame and let it cool down.

I have used only two types of vegetables, you can use whatever you want.

Making the roll: Take ready made spring roll wrapper. Take a bit of stuffing and roll the stuffing with the wrapper. After you have made the roll, fold the sides and seal the rolls from both ends. Repeat the process for all the rolls. Once the rolls are ready, shallow fry them and make sure that the outer cover of the rolls fried from all the sides. Instead of shallow frying, you can also deep fry them.

Serve with hot sauce.

Enjoy.

Mo