In India, there are two kinds of Chinese - The Indian Chinese and the Kylie Kwong Chinese. While I absolutely love watching her whip up the authentic delicacies with fresh ingredients often picked up from a boat, I suspect many Indians like their own version a bit more. Well we need not be shamed of that. It is just our thing - Indian Chinese. After long trips in the West, I have often heard home-coming is complete with "Dal Rice/Khichdi"(a light lentil and rice) or Indian Chinese.....
So here is an Indian Chinese recipe. Easy and quick with not much to it. But immodest if I may sound, it is rather fun to eat.
So take boneless chicken. Cut them in strips but please do not make it too thin. Marinate with sweet chilly sauce, white pepper and salt. Keep aside for as long as you can in the refrigerator. I kept it for 24 hours.
Take a bunch of spring onions and cut them in slanting lengths of an inch each. Use both the white bulbs and the green stalks.
Next after marination in any white oil, fry the strips in batches till they turn white golden. Set aside. In the same oil, add a bit more if needed, so for about half kilo you need about 2 tbsp, add 2 broken by half red chillies and about 2 star anise. Toss then for a minute or so, add 2/3 tbsp Schezuan sauce. You can buy any brand. You can instead also add Ching's secret Schezuan powder. Stir fry for 1 minute. It is time to throw in the spring onions and nicely stir everything. In another minute and a half, the chicken goes in. So does 11/2 tbsp sweet chilly sauce and 1 tsp chilly flakes. Once tossed, cover with a lid for 3/4 minutes in low heat. Then spike up the heat and toss like a pro.
Enjoy! My kid loved it. So did my client.
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