A chronicle of my kitchen experiments, a little healthy a little indulgent
Its February already. One full month of 2015 is gone so that I have still not wrapped my head around my plan of 2015. But one good thing and something that is making me stick to some kind of blog schedule is “The Kitchen Divas”, this is the 6th post of the year mostly thanks to it and the friends who keeping pushing me. Yes I am looking at you Hina and Archana, I know I freak you often with my last minute thingie but hey I do post on time. *wink wink*
So January went by and with the month changing the theme for the kitchen divas changed along. This month we will bring to you recipes for “Indian Chinese”. Now most of us have nostalgic memories of this cuisine (if we can even call it that). The street chowmein full of soya, the momo’s. I still remember the pork bao I ate in my Kolkatta trip on the roadside, the hot and sour soup. None of this is so called “authentic” items or “gourmet” items but yet most of them things very familiar to us.
I start my Indian chinese journey with something I loved all my life, American Chopsuey. Frankly I don’t even know if it’s Chinese or where does the word American come from in it’s name but I always ate this in the roadside vans selling “chinese” food so for me, that’s what it is.
Recipe – Chicken American Chopsuey
What I used
For the sauce
How I made it
Note : If you want to make vegetarian version of this, skip the chicken and increase the amount of vegetables. Also replace chicken stock with vegetable stock or water
The “Recipe Name” is part of the endeavor to create a collection of recipes of Indian Chinese Recipes in collaboration with a few bloggers who share the same passion of cooking. Find more Indian Chinese Recipes by #TheKichenDivas. Follow the Pinterest board containing all recipes here