Hey guys, as my first come back recipe I am posting Chicken noodles my style. This is a favourite of everyone who has eaten it and I have heard nothing but recipe please for this. Not giving a lamba bhashan but here goes.
Chicken Breast – 500 grams
Kashmiri Chilly powder – 1 tblsp
Garlic powder – 1 tsp
Egg – 1
Corn Flour – to slightly coat the chicken
Salt – as required
Noodles – 1 packet (I use Japanese style noodles)
Chicken Stock cube -1
Water and salt – As Required
Rest of the Ingredients
Onion – 1 sliced
Spring onion whites – 2-3 stalks
Ginger – 1 tsp chopped
Garlic – 1 tsp chopped
Red chilly – 3-4 chopped
Celery – 1 stalk chopped
Chicken Stock cube – 1 (more)
Carrot – 1 whole julienned
Beans – 1 cup sliced
Cabbage – 2 cups thinly shredded
Capsicum – 1/2 from each colour julienned
Egg – 2 beaten with salt and pepper
Soya Sauce – 2 tsp
Vinegar – 1 tsp
Pepper – a sprinkling all around the surface area
Sesame OIi – As required
Spring onion greens
Akrandam ..a.k.a greed
Marinate the chicken in the spices mentioned and keep aside for 5-10 minutes. We are looking for a thick coating of the chicken so adjust corn flour accordingly.
While the chicken is marinating cut all the veggies and keep it ready.
Take a broad kadai/pan/wok and heat sesame oil in it. Be generous as you are going to fry the chicken (shallow not deep fry). Take the chicken in batches and fry. It should be crispy. Resist the temptation to eat it all up. Once the chicken is fried using a strainer remove the sediments in it as the sediments will burn and is thought to be responsible for various health issues.
Meanwhile take a large pan and fill it with water enough to comfortable immerse the noodles. Add salt, and stock cube and bring it to a boil. When adding salt it should be a bit saltier than the sea water as we will be washing the noodles after cooking. Once the water starts boiling add the noodles and cook until 90% done. Remove from heat source and strain the water. Immediately wash it in cold /room temperature water and keep it in said water until needed further. It’s important that it is immersed in a wide pan so that the noodles wont clump up. I feel it’s an important part of maintaining the texture of the noodles.
Back to our kadai which is having the residual oil from frying chicken. Top with a little bit more oil if required. Keep the vegetables and condiments close to you (within arms reach) and the temperature high. Add the vegetables in the order I have mentioned.
First the onions, then ginger and garlic with the celery, spring onion whites, and chillies. Add stock cube and saute it well. The sautéing is understood as this entire duration you need to keep sautéing. Once you get the beautiful smell of the garlic and ginger in sesame oil start adding the vegetables. Carrot goes first, a good toss later in comes the beans. Couple of tosses and saute’s later add the cabbage, capsicum. The important thing is to cook the vegetables without losing the crunch and constant sautéing is the way to go for that.
Once you re convinced the vegetables are good to go make some space in the middle of the pan and add the eggs in it. Cover it for a minute and just as it is about to set start scrambling it. Once it has scrambled mix in the rest of the vegetables and give it a good toss. Add the chicken and saute vigorously. Add the soya sauce and vinegar and give it a good mix.
Before adding noodles
Add the noodles and toss well. I would suggest using two forked ladles to make the tossing easier.
above mentioned forked ladles
Garnish with spring onion whites and coriander leaves.
And we are good to go.
I hope you guys will try this out and let me know your feedback.