"Chow Mein" is that street food which you can find almost every where in the lanes of Kolkata. Just like the potato in the biryani, no matter how much it has deviated from the original cuisine, we love our own version of "Chow Mein". It is most probably first originated from Kolkata Chinatown and "The City of Joy" has adopted this Chinese delicacy like her own child and modified it accordingly over the time. You can rarely find the similarity between the authentic Chinese version of the dish and the Kolkatan style. In Kolkatan style "Chow Mein", various Indian spices are added with hand full of vegetables and serve with a gallop of tomato sauce.
I can remember, in my childhood during Durga Puja when we used to go out in the evening for pandal hopping, we noticed there were so many temporary food stalls on the side of the road. They all would preparing "Chow Mein", "Moghlai", "Egg roll" and a crowd in front of the shops would be eating in a steel plate with spoons or eagerly waiting for their order and a person from the shop would be shouting loudly "Chow Mein", "Moghlai", "Egg roll" continuously to attract the pandal hoppers. The shouting of the vendor, the " thungggg thungggg" sound of a big flat spoon on the big hot iron skillet and the amazing smell coming from the food would fill our mind with joy. Surprisingly I never have seen any of the stalls be empty.
Today I am presenting you my version of Kolkatan style "Chow Mein". I added egg and chicken both. If you want you can skip one or both.
Tips:
The noodles shouldn't be overcooked otherwise it will turn into a mushy "Chow Mein". Check with a spoon while boiling the noodles. When it is easily cut with the spoon, immediately stop cooking, strain the hot water and wash with cold water to prevent cooking. Shake off well the excess water and mix a little bit of oil to it. Oil will prevent the noodles to turn sticky.
Before cooking, keep all the ingredients handy. The cooking will happen in high heat. Fry the vegetables for just a couple of minutes. The vegetables should be crunchy but all the raw smell will gone by frying it in high heat.
Add the salt wisely, as we add soya sauce in the noodles and soya sauce already contains salt. Check the sauce mix first then add salt accordingly.
Chicken Chow Mein
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
Medium thick Noodles for 2 people (120 gm)
1 cup Chicken diced thinly (150 gm)
1 Egg
1/2 cup Onions sliced thick (50 gm)
1/2 cup Green Capsicums Sliced thick (40 gm)
1/2 cup Carrots cut in stick (40 gm)
1 cup Cabbage shredded thick (50 gm)
1/2 cup Cucumbers cut in stick (25 gm)
1 pod Garlic crushed
1 Green Chilli chopped
1/4th tsp Black Pepper powder
1/4th tsp Red Chilli powder
1/4th tsp Garam Masala powder
1 tsp Vinegar
1 tsp Soya Sauce
1/2 tsp Red Chilli Sauce
1/2 tsp Green Chilli Sauce
1/2 tsp Tomato Sauce
1/2 tsp Sugar
Salt as per taste
2 1/2 tbsp Refined oil
Water for boiling
Recipe:
Take enough water to a deep pan for noodles and put it on high flame. When the water comes into rolling boil add a pinch of salt and noodles. Boil it for 3-4 minutes until the noodles are just cooked but not mushy and over boiled.
Strain the noodles in a colander, wash it with cold water. Shake off the excess water and sprinkle 1/2 tbsp oil and gently toss with oil. Keep it aside.
In a bowl add black pepper powder, red chilli powder, garam masala powder, vinegar, soya sauce, red chilli sauce, green chilli sauce, tomato sauce, sugar and a pinch of salt. Stir it well. Keep it aside. The sauce for the "Chow Mein" is ready.
Now take 1 tsp of the sauce and marinate the chicken with it. Keep the chicken aside for 5 minutes.
Cut all the vegetables, keep it aside.
Now heat 1 tbsp of oil over medium heat. Fry the egg, scramble the egg lightly. Keep it aside.
In the same oil, add the chicken in the pan. Fry it for 5-6 minutes until the chicken are fully cooked. Keep aside.
Add the rest of the oil in the pan. Change the temperature to high. When the oil becomes hot, add half of the sliced onions. Fry it for 2 to 3 minutes until the edges of the onions become lightly golden.
Add the crushed garlic and chopped green chillies, fry it for couple of seconds.
Next add the capsicums and carrots, fry it for 2-3 minutes.
Add the shredded cabbage and fry it next for 1-2 minutes.
Now add the noodles, toss it well with the fried vegetables.
Next add the sauce, mix it well with the noodles. Fry it for couple of seconds until all the sauce coats the noodles.
Add the fried egg and chicken. Mix it well.
Check for seasoning. Add salt if needed.
Now add cucumbers and rest of the sliced onions. Mix it too. turn off the flame.
Serve hot.
