Indian-Chinese Cuisine: Of Spice And Zen - what are the most popular dishes at chinese restaurant

If I want to choose the last meal, the dishes are all from India.
Chinese: chicken Manchuria (batter-
Spicy fried chicken-and-soy sauce)
Pannier, Sichuan (
Indian cheese with Chinese spices), Indian-
A Chinese fried rice and a dried green chili chicken.
These dishes are not what I came up with, but a very popular dish in India --Chinese.
It's much more spicy than the mild Cantonese Chinese food that most Americans are familiar.
Almost all the menus in a restaurant in Delhi and Mumbai list a few IndiansChinese dishes.
On our family trip to Mumbai, the first meal we ate outside was not a traditional Indian but an Indian --Chinese.
For more than two centuries, the Chinese have been residents of India.
Historically, India's largest Chinese population lives in Kolkata, a city with a large population in eastern India.
Early immigrant Hakka from southern China brought traditional Cantonese and Hakka dishes.
They are integrated into the local culture, and their cooking has a local Indian flavor.
The result is a satisfying mix of dishes created by two very different communities and a food culture.
Interesting combinations of Indian ingredients such as garam masala (warm spice mix)
Coriander and tamarind made with Chinese soy sauce, ginger, garlic and even tomato sauce, taste high and easy to make, always making you want more.
One of the most commonly used cooking techniques in this dish is deep-frying.
Typical ingredients such as cheese (firm-
Indian cheese)
The chicken, fish or vegetables are coated with corn starch batter and then coated deepfried.
Then add ingredients such as red pepper, green pepper, soy sauce, vinegar, etc. Chef K. N.
Indique Heights restaurant Vinod in Chevy Chase, Maryland
Passionate about IndiaChinese food.
"I grew up eating it and then even got cooking training at Mandarin Hotel in Delhi," he said . ".
In addition to deep cooking, cooking uses many other techniquesFried, he said. High-heat stir-
Fried and steamed is the most popular.
"When I cook this dish in India, I remember that the most popular dish in the past was Indian --
Chinese soup with chili vinegar and sweet tasteand-
"Sauerkraut prepared with the same amount of sugar and vinegar," he said . ".
This mixed cooking method, which is neither real India nor Chinese, is becoming more and more popular in the United States. S. Indian-
Chinese restaurants are starting to sprout.
In Edison's MingJ.
Masala Wok, Virginia and Texas, Hot Wok Village, Chicago.
Is it still so popular in India?
Antoine Lewis, Indian food writer, current ownerclosed Indian-
The iron pot in Mumbai, a Chinese restaurant, said, "a beggar child on the streets of Mumbai, I used to open the container for the rest of the food and told me that he only wanted it when it was India. Chinese.
"Mint adds luster to this spicy chicken dish.
This dish is better heated in a frying pan than in a microwave.
The original recipe also included corn and bell peppers and mushrooms.
It is adapted from the best Chinese cooking of Sanjeev Kapoor (
All kinds of 2003 universally applicable).
Make 1/2 small white or red onions with 4 tablespoons of vegetable oil, peel and chop 3 garlic cloves, peel and chop 1 1/2 pound of skinless boneless chicken, cut into 1/2-inch pieces (
Meat or mixture in white or dark color)
1 tablespoon soy sauce 1 tablespoon peeled, chopped fresh ginger 10 fresh mint leaves 1/2 cups sliced white mushrooms 2 scallions, white and green parts, 2 fresh peppers, cut into thin slices (
Red or green peppers)
1 tablespoon rice vinegar 1/2 teaspoon sugar 1 tablespoon fish soup for heating vegetable oil in a large pot with high temperature.
Stir-fry with onion until translucent.
Stir-fry garlic for 1 minute.
Remove the onions and garlic from the pan and spare them.
Put the chicken nuggets in the oil in the frying pan and fry them for 2 to 3 minutes until they turn yellow slightly.
Add 5 of the soy sauce, ginger and mint leaves. Stir well.
Add mushrooms, scallions, peppers, stir-fry onions and garlic until the chicken is ripe and tender.
Add rice vinegar, sugar and fish sauce.
Decorate with the remaining mint leaves and heat them with rice.
It is best to use Yukon gold potatoes.
I have used this as a filler for India many times.
Sandwich.
The original recipe requires deep
Cook the potatoes before frying them.
I avoided that step here and the taste was good.
This recipe is adapted from Sanjeev Kapoor (
All kinds of 2003 universally applicable).
Make 4 small boiled potatoes, preferably 1 1/2 tbsp vegetable oil 2 garlic cloves in Yukon Gold, peel and cut 1/2 small white or red onions, 1/4 teaspoon red pepper 1 teaspoon red chili sauce or red pepper-garlic sauce (optional)
1 teaspoon soy sauce 1/2 teaspoon sugar 8 Sichuan pepper, 2 teaspoon corn kernels 1/4 cup vegetable soup 1 tablespoon lemon juice 1 scallion, white and green part, boil the light salt water in the pan.
Peel each potato and cut it into 8 to 12 wedges.
Cook the potatoes until they are cooked.
There should be a bit more resistance when you poke them with a knife.
Drain and reserve.
Heat the oil with high temperature in a pan or frying pan.
Stir-fry garlic to slightly yellow.
Stir-fry the onion until it is slightly softer.
Add chili flakes and red chili sauce if used.
Add the potato corner and stir well.
Add soy sauce, sugar and pepper and stir again.
Mix the corn starch with the vegetable juice and gently put it into the potato.
Cook until the sauce is thick.
Adjust the salt according to taste.
Add lemon juice and scallions.
Mix well and hot.
This recipe uses plain basmati rice that has been cooked before, and for this stirring it does need to be coldfry.
So, if you want to make this dish, just make the rice the day before and leave it in the fridge for the night.
You can also make this dish without chicken or replace it with cooked pork, beef or tofu.
Adapted from modern spices by Monica Bhide (
Simon & Schuster 2009).
2 cups of frozen mixed vegetables such as peas/corn/mung bean 2 tablespoons 1 egg of vegetable oil, gently beat 1-
Inch of fresh ginger, peeled and cut into exquisite matchstics2 garlic cloves, peeled and cut into 2 whole cloves 1 cinnamon stick1 black cardamom 1 4 cups soy sauce 1 tablespoon vinegar only white and light green parts 1 cup of cooked boneless chicken chopped, cut into 1 slice 2-
Inch dice3 cup cold boiled white rice, preferably basmati1 tbsp chopped fresh arantello, cook frozen vegetables in the microwave according to the instructions on the package.
Drain and reserve.
At the same time, in a large non-stick frying pan, heat the vegetable oil with medium heat.
When the oil flashes, pour the egg and rotate the pan to make it thin.
Cook on both sides, but not brown.
Transfer to the board and cut into thin strips.
Raise the heat to a high level.
Add ginger, garlic, cloves, cinnamon sticks, cardamom and mixed vegetables.
Fry for about 1 minute until fragrant.
Mix well with soy sauce, vinegar and chili flakes.
Add scallions and chicken for another 2 minutes or until the chicken is fully heated.
Add rice and mix well.
Fry for 2 to 3 minutes until the rice is fully heated.
Hot, topped with omelet and coriander.
I saw chef K. N.
Indique Heights restaurant Vinod in Chevy Chase, Maryland
He soon cooked up the delicious soup.
The simplicity of the soup is its charm.
You can see the influence of green pepper and coriander in India.
The quality of this soup depends on the use of good quality soup, as well as ripe and red tomatoes.
45 cups low
1/2 cup coriander leaves, 2 tablespoons of corn starch dissolved in 1/4 teaspoon of white pepper in 1/4 cup of cold water, or taste 2 proteins in 1 tablespoon of soy sauce, gently add 2 slices of green pepper in a deep cooker, boil the chicken.
If there is scum on it, remove it gently.
Add tomatoes and cook for 5 to 7 minutes.
Add a mixture of coriander leaves, pepper, corn starch and soy sauce.
Very slowly pour the protein into a steady stream of soup.
Gently stir the eggs in a clockwise direction until they form a fine stream or ribbon.
Remove the soup from the heat.
Taste for salt.
Decorated with green peppers and served with scalding.