Hunan cuisine is rated to be one of the really popular cuisines of Chinese cuisine. The history of this cuisine dates back to many centuries and eras. Hot spicy flavours, fragrant aroma and deep colours are the trademark nuances of the cuisine. One very interesting concept of Hunan cuisine is that the menu changes with the season. Winter months will find a hot pot on the table so as to help tackle the body chill. Yet again in summer a typical menu would be a platter with a selection of cold meats with chillies.
In India, we often find a Hunan chicken on a Chinese menu. I don't much care much for Indianised Chinese gravies but I do make an exception for this one. I guess I enjoy using Sherry, fresh ginger root and fragrant fresh peppercorns to toss up the chicken.
At first grind 4/5 tbsp peppercorns. Then in a large bowl mix a tsp honey, 2-3 tbsp soy sauce, salt to season, 2 tbsp dry sherry and 1 tsp pepper powder. This will be good for about 3/4 kilo of boneless cubed chicken pieces. Gently coat the chicken with the whole sauce.
Now chop really finely to get a tbsp each of fresh ginger and garlic. Take about 5 stalks of spring onions and chop finely. Next take a tsp full of red chilly flakes. In 2 tbsp warm vegetable oil add all of the above and stir for about a minute. Then add the chicken with its whole marinade and allow the chicken to cook for about 10 minutes at medium heat.
On the side blend in 1 tbsp black bean sauce, 2 tbsp rice vinegar and 1 tbsp sesame oil. Pour this in to the chicken. At high flame stir. Add half a cup of warm water for gravy and allow it to simmer for only a minute.
You are done.
Did you know that Manchuria is a region in now North East China. And the people who live there are called Tungusic people. The Tungusic people inhabit Eastern Siberia. They are not the Mongols. The Manchu people are the largest clan of the Tungusic people. The red tasseled hats belong to the Manchus.
Interesting read, all of the above. But I could not establish if the Manchurian gravy could be dated back to the Manchu culture of food though the namesake is too much of a coincidence. I am finding it rather romantic to imply a connection. -)
For the recipe, I used one green cabbage, two plump red carrots and about one and a half green peppers. All of the vegetables have to be chopped really finely. Honestly, I used a chopper. To this mix, add one and a half tbsp corn flour and 4 tbsp flour. Wheat flour should do. Now add one finely chopped green chilly, salt and pepper to season and heartily mix it all. Make balls your palm. Here is where I am sharing my trick. When I make the balls, I squeeze out the extra juice in a bowl so that the balls hold out. Save the juice. Lets call it the magic juice just for a lark.
In a deep wok, warm vegetable oil. Fry each ball till they turn golden on all sides. Gently place them on a kitchen towel for the extra oil to drain out.
Now to the gravy. You will need to finely chop one or two green chillies (for kids add the green chillies whole), one and a half handful of spring onions, two inches of ginger root with skin and about ten cloves of garlic. In about three tbsp of sesame oil which has been warmed, add the above. Separately and before hand mix three tbsp tomato ketchup, 3 tbsp soy sauce and one and a half green chilly sauce in a bowl. Once you have sauted the ginger-garlic-spring onion-chillies, add the sauce blend. Now add a cup of water and the rest of the strained magic juice. It is time to slowly put in the balls, one by one. Allow to simmer for atleast two minutes. If you need further thickness, mix a tbsp corn flour in a cup of room temperature water and add to the above.
Allow a bubble or two. Enjoy with fried rice.
PS: Wonder if the Gobi Manchurian perfected by Black Cadillac and Pub World and Konaark even existed in Manuchria! I am sure NOT. But I am also sure that all good Bangaloreans, gourmet food proponents or not swear by beer and yummilicious Gobi Manchurian coloured with orange tandoori colouring....Aha, those days!
In most Kolkata homes winter day refrigerators are stocked with a steel box filled with this rich green pasty peas mix. I reckon some of the steel has been replaced by Tupperware but the heritage of the peas puree continues. Another heritage that continues in Kolkata which I find rather refreshing is that people still drop in unannounced adding to the everlasting romance of the city. And they are not disappointed because with a cup of tea there is a magical serving conjured up of "motorshutir kochuri" aka "matar ke puri" aka "fried bread stuffed with peas puree"....
So, Bengalis, I know you do not need this recipe. All others, please do stock up with this stuffing and enjoy your winter breakfasts and make the kiddy lunchboxes healthy and interesting. Peas are loaded with good vitamins and remember to inform your kids that peas are botanically regarded as fruits because they have seeds. I just love this little trivia.
For the recipe, I used 2 kilos of peas and shelled them. Then I blended them with 2 green chillies and 1 inch of grated ginger in the mixer with only half a cup of water. Allow the puree to be a bit coarse and not too pasty. In a warm wok, add 2-3 tbsp oil. In the warmed oil add 11/2 tsp asafoetida and 2 tsp cumin powder. In a bit add the peas puree. Keep stirring at medium heat. In 5 minutes or so, add salt and red chilly powder to taste. I also add a smallish dash of sugar. Now the trick and the hard work is to keep stirring until the puree is cooked and takes on a dark olive colour. If you taste it you will not feel a raw taste. This means you are ready. I would advice about 15 minutes of stirring time. If you are mad at someone put that person on the job. Allow the puree to cool.
In little wheat dough balls, make a well. Spoon in a chunk of the puree. Close the opening with the help of the dough sides. Roll them out into rounds. You can either deep fry them or pan roast them. While pan roasting them you may add just a dash of oil to lend a tasty glaze. Okay honesty blaze...we cheeky Bengalis make our dough with white flour but then they say Digene sells the most in Kolkata!!! Enjoy!
