Lucknow here I come
Mumbai to Lucknow is the next destination. A friend from my UK university is coming around to India. He asked me to join him, I thought -> why not!.
I’m gonna try and get hands on the different types of kebabs being offered. For some reason I’m getting the biryani word but i thought it was hyderabad which was famous for it. Anyways, the plan is to meet up, eat up, drink up, and explore the city. While at it, try and get a few culinary tips for the locals if there is anything to learn.
Other than that, enjoying my overpriced bad coffee at the airport. On a positive note – I recall the Indian airports being much more Shabbir than this -definitely good job handling airports, the way forward!
Chinese chicken comes in many forms and varieties, I called it Chinese because it uses vinegar and soy sauce for the main flavors. I was bored with the regular Indian tastes and asked my cook to show me something new, this dish is her sons favorite one.
Ingredients list –
Garlic chopped – Whole flower
Red Onion chopped x 3
Green Bell Pepper Chopped x 1
Rice Vinegar (or white) x 2 1/2 Tsp
Tabasco Sauce x 1 Tsp
Soy Sauce x 1 Tsp
Salt x 1 Tsp
Black Pepper Powder x 1 Tsp
Maggi Chicken Stock Cube x 1
In a pre-heated pan with 1 tablespoon of oil, add the chopped garlic and onion and keep stirring until the onion softens and becomes brown.
Once its brown, add the seeds from within the bell pepper and stir well.
Mix in the vinegar, Tabasco, soy sauce, the diced bell pepper, salt and black pepper and stir well until the bell peppers soften a bit.
Drop in the chicken stock cube and keep stirring util the cube has properly dissolved in the mixture.
Let it cook for until the spices and cube stock have mixed into the protein and vegetables. – DONE