Indo-Chinese – Food Blog by Richard Harris Soans

Green Chicken Lollipop

Richard Harris Soans — Sat, 24 Apr 2021 07:12:22 +0000

Main Description.

Chicken lollipops falls under the Indo-Chinese cuisine. Chicken lollipop is, essentially a French chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. It is usually served hot with Szechuan sauce.

Changing the specifications of this dish was very challenging for me, although I really love the original recipe, while it’s piping hot, but once cooled down can be really hard and bland.

So wanted to recreate a fresher version of Green Chicken lollipops made out of fresh greens which you can continue to enjoy throughout even if it cools down.

Ingredients

Marination
500 gms Chicken Lollipops
Add First salt to taste.... Always
1 Teaspoon freshly crushed peppers
1 Tablespoon soy sauce if light
½ Teaspoon Minced Ginger
½ Teaspoon Minced Garlic
1 Teaspoon White vinegar
Mix well & Marinate it for 15mins to 30mins
Grinding Ingredients
1 Cup Coriander
1/2 Cup mint leaves
1/2 Lime juice
5 to 6 Green chillies
Grind the above ingredients for green color
For Batter fry
½ Cup all purpose Flour
½ Cup Corn Flour
1 Teaspoon Ginger / Garlic paste
Add salt to taste
1 Teaspoon full of green chili paste
½ Tablespoon of dry Roasted Kastoori Methi crushed
Add little water for consistency

Serves

People

Print Recipe

Instructions

01
Mix well and make sure the coating gets the green color or you could add more homemade or ready made chili paste.
02
Deep fry the chicken for 5 mins and remove it out for a min and double deep fry the batch of chicken for a minute or two for the second time.

Tips

When you deep fry the chicken in oil, do not move the pieces for at least 3 to 4 mins, or the batter will leave the chicken.
Do not use any color here the green color will be achieved after frying.

Drunken Pork Chilli

Richard Harris Soans — Mon, 19 Apr 2021 12:37:41 +0000

Main Description

If you talk about Indo-Chinese the first thing that comes in my mind is Chili chicken, specially in Mumbai every corner on the streets we have these small stalls or Carts they make the most delicious chicken chili for a affordable price.

I really love the way they toss around the ingredients in those huge woks and in Minutes your chicken chili is ready to eat….

Today Made my version of Drunken Chili Pork, as my first attempt was with chicken and it turned out great & few of my friends appreciated the recipe, so I wanted to try it in Pork.

Ingredients

250 GMs boneless Pork Belly
Salt to taste
1/4 spoon black crushed pepper
1/2 Teaspoon spoon white Vinegar
1 Tablespoon of dark soy sauce
1/2 Medium Onion Diced
1 Tablespoon of Garlic chopped
1 Teaspoon Ginger chopped (or paste)
1 Teaspoon of Oyster sauce (optional) I it
1 Tablespoon of corn flour mixed in 4 tablespoons of water.
1 Cup of Red wine Preferably sweet

Serves

People

Print Recipe

Instructions

01
Add the raw pork pieces in a wok on high heat with no oil, add salt to taste and vinegar, and keep frying upto 10 mins, remove & discard the oil released from the fat.
02
Keep the pork pieces in the same wok on medium flame and the diced onions sauté for 2 mins, add the garlic and ginger and mix well for another 2 mins.
03
Add the soy sauce, oyster sauce and vinegar and all the crushed pepper.
04
As soon as the sauces sizzle add the sweet wine and allow it to cook for 20 mins or till it’s fully cooked.
05
Add the cornstarch slurry and mix well.

Tips

No marination required for this particular dish
If you do not prefer alcohol, a cup of water will do the job for you.

Drunken Chilli Chicken

Richard Harris Soans — Sun, 04 Apr 2021 12:20:05 +0000

Main Description

Chili chicken is a popular Indo-Chinese dish of chicken of Hakka Chinese heritage in India, this may include a variety of dry chicken preparations.

Though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.

If you talk about Indo-Chinese the first thing that comes in my mind is Chili chicken, specially in Mumbai every corner on the streets we have these small stalls or Carts they make the most delicious chicken chili for a affordable price. I really love the way they toss around the ingredients in those huge woks and in Minutes your chicken chili is ready to eat….
Missing Mumbai now

So made my version of Drunken Chili chicken

Ingredients

Marination
500 GMs boneless chicken thighs
Salt to taste
1/4th spoon black crushed pepper
Add 1 teaspoon spoon white Vinegar
Add 1 tablespoon of dark soy sauce
Add 1 tablespoon of Garlic chopped
Add 1 teaspoon Ginger chopped (or paste)
1 Teaspoon of Oyster sauce(optional) I it
1 Tablespoon of Corn Flour
Mix well & Keep aside for at least 20 mins
Frying Ingredients
1 Tablespoon Oil
1 Tablespoon Garlic Chopped
1 Tablespoon Spring Onions
1 Small Whole Diced Capsicums
2 Green Chili slit
1 Tablespoon Soy Sauce
1 Cup White wine or Red

Serves

People

Print Recipe

Instructions

01
In a frying pan, add oil, as soon as the Wok is very Hot, add chopped garlic and sauté it for a minute
02
Add the chicken pieces, and stir fry the chicken pieces in high heat up to five mins, the chicken will be fried by then, add Capsicum or one large long Capsicum, and slit green chilies, and continue to sauté it for another two mins
03
Add dark soy sauce, in a few seconds add white wine (if u prefer) or chicken stock is just fine and if you further don’t use chicken stock in that case, a cup of water will do the job for you, cook max 7 mins

Notes

Always remember the first step of marination, don’t forget to add first salt to the chicken.
If you do not prefer alcohol, chicken stock can be an alternative and if you don’t prefer chicken stock, in that case, a cup of water will do the job for you.

It’s up to you to call it a

Short-cut Chicken Chilli or

Drunken Chicken Chilli