Indo-Chinese Chili Chicken with Fried Rice

Indo-Chinese food is a cuisine that isn't well known in the US, but is an incredible fusion of Chinese and Indian ingredients and techniques. Many Indo-Chinese dishes are somewhere between a stir-fry and a dry curry, and tend to be spicy and fried. This chili chicken is a simple, delicious one-pan dish.

Achar Chicken Wings

This is an amazing wing preparation that is a combination of two earlier posts: nimbu aachar (lemon pickle) and crispy roasted chicken wings.The pickle is used as a sauce for wings, and is perfectly hot, sweet, and sour 

Meat Pies

After having some success with corn rotis, I decided to try something else with the corn flour. What I ended up with, I can only call a "meat pie". I used a similar dough as for the rotis, and it was hard to get it thin. The result was on the dry side, so I need to figure out how to work better with the dough.

Black Vinegar

Until recently, I didn't know black vinegar existed, and I can't even remember where I heard about it. In addition to the vinegar itself, there's some extra flavors. It tastes a little like Worcestershire sauce, and a little like balsamic vinegar. In it's own words "western seasoning theories ... meet with Chinese flavors."

Bourbon Chicken

This is a bourbon chicken along the lines of what you get in mall and airport food courts. It actually a pretty simple dish, as it comes down to basically chicken and sauce.