Contrary to its name Chicken Chow Chow is not a variation of noodles but a dish of julienned vegetables, tossed around in a wok with some meat or even just plain veggies. I do not know the origin of this recipe or if it even exists as one. But this is again a very common dish found in almost all Anglo Indian homes across Kolkata and is easy to make and tasty. You can make this either with mince or small meat/chicken pieces. Both taste nice but my vote would go towards the small pieces over mince.
Serves: Two
Ingredients:
- Garlic: 1 medium size- finely chopped
- Chicken- cut into very small pieces- 250 gm
- Carrots: 2 large- cut julienne
- Capsicum: 2 large- cut julienne
- Beans: a handful- maybe 250 gm- cut julienne
- Mushroom: 1 packet- cubed
- Onion: 1 large- cut into 8 large pieces
- Green Chillies: 3- slit midway
- Soya Sauce: 3-4 tbsp
- Cornflour: 1 tbsp
- Chilli Sauce: 2 tbsp- you can omit this if you do not want your dish spicy
- Vinegar: 2 tbsp
- Sugar: 1/2 tbsp
- Vegetable Oil: To cook
- Salt: to taste
- White Pepper Powder: To sprinkle on top
Method:
- In a large wok heat the oil and drop in the chopped garlic
- Fry the garlic till brown and then add the chicken pieces, salt, chillies and 2 tbsp soya sauce
- Fry the chicken well and add a bit of water to soften the chicken
- Cover and leave the chicken to soften 3/4
- Once done, add the vegetables together, the chilli sauce and the rest of the soya sauce
- You might want to check for salt at this point since the soya sauce is also very salty
- Again add a wee bit of water and leave the vegetables to soften for about 5 minutes
- During this time the chicken will also have been completely cooked and soft
- In a small bowl mix the vinegar and sugar
- In a separate bowl mix the cornflour with some water
- Add the cornflour to the gravy to thicken it
- Once the gravy slowly starts thickening, add the vinegar and sugar solution and the onion pieces and wait for one final boil
- Serve hot with plain rice
Cook, eat and feed 