Honey and soy are a great combination – the umaminess balances the sweetness and to me, is a signature flavour from Chinese cuisine. I used that as a base to make this baked chicken dish, inspired by several such chicken dishes I’ve had over the years.
How many of you have grown up eating Chow Mein from little hawker stalls? I most certainly have. A lot! Growing up in Delhi, we were introduced to a new kind of ‘street food’- Chindian Chowmein. I say Chindian (Chinese+Indian) because this is most definitely not chowmein in its original form. It is heavily inspired by India, the flavours we like and what is available here.
What we got was this greasy, veggie loaded, spiced plate of noodles that was deeleeeshus! Unhealthy AF. But delicious! We used to eat this from the school canteen, after tuition classes, while shopping in the market…you name it. Obviously it wasn’t massively encouraged by the parents (you know health and all that) plus some places weren’t hygienic and people have been known to fall sick. So we started making it at home! YAY! It will never be the same since we use less oil and skip the MSG/Ajinomoto, but it still tastes pretty darn good. And is super nostalgic!
My Tuck Box 