Indo-Chinese Spring Onion Chicken Recipe
Indo-Chinese Spring Onion Chicken Recipe
Spring onion chicken is a delicious
combination of having chicken in a healthy way.
How to make Spring Onion Chicken
Recipe
Ingredients used in Chinese Spring Onion
Chicken
• Chicken - 800 grams.
• Coriander leaves (chopped)
- 1 tablespoon.
• Ginger garlic paste -
1 tea spoon.
• Coriander powder - 1
½ tea spoon.
• Chili powder - 1 ½
tea spoon.
• Salt - to taste.
• Turmeric powder - 1
pinch.
• Coconut power - 1 tea
spoon.
• Oil - 1 tablespoon.
• Cumin seeds - 1/2 tea
spoon.
• Garam masala powder -
1/2 tea spoon.
• Spring onion - 2
bunch.
• Lemon juice - 1
number.
Everything about Indo-Chinese Recipes
Indo Chinese
cuisine is the adaptation of Chinese seasoning and cooking according to Indian
tastes. The cuisine originated from the small Chinese community that lived in
Kolkata for over a century.
Most of these people are of Cantonese origin;
however, the dishes of modern Indian Chinese cuisine, such as Chicken
Manchurian, bear little resemblance to traditional Chinese cuisine.Indo Chinese
recipes are immensely popular with Indians and have rapidly spread in major
Indian metropolitan cities like Bangalore, Mumbai, New Delhi, Chennai and
Hyderabad.
It is also popular in Goa, where Chinese and Tibetan populations are
at large numbers.
Indian Chinese has followed the mainstream Indian expatriate
community as they have spread across the world, providing with a taste of
authentic Indian Chinese.
Most of these immigrants were Cantonese and Hakka. China
town in India still boasts a number of Chinese restaurants specializing in
Hakka cuisine and Indo Chinese variantsSoups like Manchow soup and sweet corn
soup, again available in vegetarian and meat form, are commonly available, as
are starters such as chicken lollipops, spring rolls and wontons.
Staple base
options for an Indian Chinese meal include chicken, shrimp or vegetable
variants of Hakka or Szechwan/Sichuan noodles, popularly referred to as chow
mein; and regular or Fried Noodles, Szechwan/Sichuan fried rice. Chicken
Manchurian, American chop suey and sweet and sour dishes can be found at many
restaurants.Paneer (Indian cottage cheese) turned into Sichuan paneer with
Chinese spices.
Chicken curry was substituted with chili chicken. Pepper chicken
reminded people of south Indian style fried chicken. Non-vegetarian pakoras
(batter fried dumplings) chicken or lamb or prawn Manchurian, dry or gravy. And
since there′s usually at least one vegetarian in an Indian family Manchurian
sauce was poured over gobi (cauliflower). To some, Gobi Manchurian is the outer
limit of Indian-Chinese food friendship.
But it′s the ingredients that
distinguish Indian Chinese food from real Chinese food.
Method:
First cut the spring
onion into two parts(i.e., white & green parts) and separate them.
Nowblend the white part
to a coarse paste or finely chop it and keep aside.
Then finely chop the
green part and keep aside.
Heat oil in a pan, add
cumin seeds, coconut powder and saute it for a minute.
Then add onion paste
mix well.
Season it with ginger
garlic paste, salt and cook by stirring occasionally until light golden brown
color
In it add turmeric
powder, chili powder, coriander powder, mix well.
Add chicken, chopped
spring onion leaves and cook with closed lid till the chicken is tender.
At last, garnish with
chopped coriander leaves, garam masala powder, lemon juiceand serve it.
Comments
Post a Comment