Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian and non- veg dishes.
The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.
Today, Chinese food is an integral part of the Indian culinary scene.
Boiled Rice 3cups
Capsicum chopped 3
Carrots chopped and boiled 2
Spring Onions 2 bunches
Onion sliced 1 large
Chicken boiled and chopped in pieces ¼ kg
Garlic chopped 1/4cup
Ginger chopped 2 inches
Green chillies 2 slit lengthwise
Ajinomoto ¾ tsp (optional)
Cooking oil ¼ cup
Soya sauce 2tblsp
White pepper 1tsp
Salt as taste
In a kadhai add oil.When hot add boiled and chopped carrots(chopped & boiled French beans or shredded cabbage can also be added). Stir for 2 mins.
Add chopped garlic, ginger, capsicum, white of the chopped spring onions and a sliced onion. Stir for 2 mins.
Add chopped chicken, slit green chillies, soya sauce, salt, white pepper and ajinomoto. Stir well.
Add in the boiled rice.(Pass the hot rice in cool water and drain to use it so that the grain separates.)
Stir well on high flame till all well combined. Add ½ tsp salt if needed.
Garnish with remaining green of the spring onions and stir well.