Chicken Hakka Noodles - Salma (Kolkata) Recipe

Chicken Hakka Noodles Recipe - Kolkata Restaurant Style

Time: Preparation 20 minutes, Marination: 10 mins, Cooking 15-20 minutes.

WATCH VIDEO RECIPE

Ingredients

• Hakka Special Noodles - 180 gm
• Chicken (boneless) - 150 gm
• Vegetable Oil - 3 tablespoon
• Ginger-Garlic paste - 2 teaspoon
• Onion(medium size) - 1
• Garlic - 10 gm
• Scallions / Green onion - 20 gm
• Beans - 30 gm
• Carrot - 50 gm
• Capsicum - 50 gm
• Green chili - 3
• Red chili powder - 1/2 teaspoon
• Vinegar - 1.50 tablespoon
• Black pepper powder - 1/2 teaspoon
• Soy sauce - 3 tablespoon
• Chili sauce (optional) - 1 teaspoon
• Tomato sauce (optional) - 1 tablespoon
• Salt as per taste

Method

- Wash chicken and drain-off water completely. Make small cubes.

- Chop the carrots and capsicum in tall shape

- Chop the garlic cloves finely

- Finely chop the green onions and beans.

- Slice the onion finely.

- Slit 3 green chilies

Marination

Add the following to the chicken - 1/2 tsp salt
- 1/2 tsp red chili powder
- 2 tsp ginger-garlic paste
- Little vinegar [rest will be used later]
- 1/2 tsp Soy sauce

Mix all the added ingredients with chicken

Keep the chicken on marination for 10 minutes. [No need to refrigerate]
[While the chicken is marinating, boil the noodles in between]

Cooking

- Heat 2 liters water in a container on high flame.

- Add some salt and 2 tsp oil to the water
[The oil will prevent the noodles from sticking together]

- Once the water is boiling, add the noodles to it.
[Separate the noodles with a fork head]

- Boil the noodles for about 3 minutes
[Do not boil the noodles completely, stop little before full boil and drain the hot water]

- Wash the noodles in plain running water
[This stops the boiling process and prevent the noodles from turning soft & sticking together]

- Heat a pan / wok on medium high flame
- Add 3 tbsp oil in it
- Once the oil is hot, add the chopped garlic and slitted green chilies. [No. of green chilies depends on your taste and hot factor of it]
- Fry for 25-30 seconds
- Add the sliced onions and fry till the onions are transparent
[Be careful not to over cook any of the vegetables when cooking Hakka noodles, keep them little hard]

- Once the onions are transparent add the marinated chickens
- Fry the chickens only for a minute
[Frying the chicken initially will make it hard. Keep stiring the ingredient while frying]

- Add the chopped carrots & beans to the pan and fry for 1 minute.
[Carrot and beans take little more time to cook, so add them first]

- After frying for a minute, add the chopped capsicum and fry for another 30 seconds.
- Add 1/2 tsp salt.
- Add the chopped scallions and stir everything for 10 seconds.
- Turn the flame from medium-high to low.
- Add chili sauce.
- Then add the tomato sauce.
- Add 1 tsp vinegar.
- Add half of the Soy sauce.
- Mix everything well and saute for few seconds.
- Add 1/2 tsp black pepper powder.
- Stir for 5 seconds and add the boiled noodles.
- Mix the noodles and other ingredients very well.
- Increase the flame back to medium-high.
- Take a spoon and a fork to toss the noodles. If you are confident, you can toss them by the wok/pan handle.

[Hakka noodles are always toss fried]

- Toss fry for 1 minute.
- Add the remaining soy sauce and again toss fry for 2 minutes.

[The boiled noodles are fried for 3-4 minutes in total]

Your cooking is complete. Chicken Hakka noodles makes a great evening snacks. It also makes a very good tiffin for the children

Checkout the Kitchen appliances, kitchenware & gadgets