Fatt Pundit’s Vegetable Hakka noodles and fried chicken lollipops recipe
Indian snacks inspired by Chinese street food are quite famous.
Here is Fatt Pundit’s Indo-Chinese street food favourites recipe of vegetable Hakka noodles and fried chicken lollipops:
Vegetable Hakka noodles
The Hakka community who settled in Tangra, Kolkata’s Chinatown, inspired the name of this humble egg noodle dish.
15 minutes of preparation
Cook for 10 minutes.
As a side dish, this recipe serves 2-3 people.
400 g egg noodles
5-6 tablespoons sunflower or vegetable oil
100g white onion, sliced
100g trimmed and julienned carrots 100g julienned cabbage
50g green beans, cut into 212cm lengths
100 grammes beansprouts
12 tablespoons dark soy sauce
12 tablespoons light soy sauce
Season with salt to taste.
2 spring onions, trimmed, green parts only thinly sliced (save the whites for another use)
Bring a large pot of water to a boil, then add the noodles and cook for two minutes less than the package directions, until al dente, then drain and refresh under running cold water.
In a wok, heat the oil and stir-fry the white onion for two minutes, or until light brown.
Stir in the carrots, cabbage, beans, and beansprouts for one to two minutes, tossing constantly.
If the vegetables are overcooked, they will lose their crunch.
Loosen the noodles if necessary (just rinse them in warm water), then add to the wok with both soy sauces and stir-fry on high heat until the noodles are evenly coloured and coated in sauce and everything is well combined.
Taste for salt and adjust as needed, then transfer to a platter and top with the sliced spring onions.
A lollipop chicken is simply a winglet that has been “frenched,” which means the meat has been pulled to the end of the bone to resemble a lollipop. It’s probably the most well-known and widely available appetiser in Indian-Chinese restaurants in India, with each region using its own preferred marinade spices.
Preparation time: 10 minutes
Marinate for 30 minutes.
Cook for 15 minutes.
12 lollipops of chicken (ie, French-trimmed winglets)
2 tablespoons ginger-garlic paste
Season with salt to taste.
2 lightly beaten eggs
1 teaspoon black peppercorns, crushed
1 tablespoon dark soy sauce
Deep-frying oil made from vegetable or sunflower seeds
1 tablespoon finely minced ginger
1 tablespoon minced garlic
1 tablespoon kashmiri chilli powder
12 teaspoon garam masala powder
65g plain flour
3 tablespoons cornflour
2 spring onions, trimmed, green parts thinly sliced (whites saved for another use), to garnish
Toss the chicken lollipops, ginger-garlic paste, salt, eggs, half of the crushed peppercorns, and soy sauce in a bowl to coat, then set aside for 30 minutes to marinate.
In the meantime, heat enough oil in a deep-sided wok or pan over medium heat.
Mix the chopped ginger and garlic with the chilli powder, garam masala, green chilli, plain flour, cornflour, salt, and remaining crushed peppercorns in a separate bowl.
Stir in 100ml water, then gradually add more water until you have a thick batter.
Once the oil is medium hot, dip the marinated lollipops in the batter to coat, then deep-fry in batches for eight to ten minutes, or until golden (they should float to the top when done).
Drain on kitchen paper before transferring to a platter and garnishing with spring onion greens. Serve piping hot.