This is my third in the series of “How to make Chinese food that not even the Chinese have ever tasted”. The first one was my healthier baked version of Gobi Manchurian, the second was my Sweet Corn and Chicken Soup. Could veg Hakka Noodles be that far behind? I think not. So I basically made up this version when I was sick, which speaks to cultural differences. In the United States when we have a cold, we get plain chicken noodle soup and we find that so soothing. In India, our mothers know we can’t taste anything when we have a cold, so what we really need is something flavorful and spicy! I’m not making this up. We get spicy soups when we are sick. Now if you have an upset stomach, that’s a whole different story. Then you get something soothing like Khichadi. So what I do is, I make the sweet corn chicken soup for the kids, and then I add Rotel or tomatoes and chiles to mine for a little kick. It’s the perfect two-in-one meal. In India the soup is usually thickened with a corn starch slurry but I tend to not do that. I’ve written the recipe so you can add in cornstarch, eggs, or both to get a thicker broth if you like. Also let me tell you a secret. I used to make this with CANNED CHICKEN when I was not feeling great. Honestly it’s the only way I can eat canned chicken, but I’d basically open a can of chicken, a can of creamed corn, a can/package of broth, a can of Rotel, and heat through, add sesame oil and corn starch, and voila! Dinner. So if you want to do that, have at it, and know that others before you have fed their children that way when they were tired.
WHAT IS INDIAN-CHINESE FOOD?
Indian-Chinese food is like nothing you’ve ever had before. Not in India and definitely not in China. I can say this from having eaten extensively in both countries. Really if Indian Food and Chinese Food had a baby who was determined to be as different from its parents as possible–while still carrying their genes–you’d have Indian-Chinese Food. It is really a selection of dishes that takes into account Chinese seasoning and cooking techniques–but adapting them to Indian tastes, and the availability of Chinese cooking ingredients in India. It is said to have been developed by a small Hakka community that migrated to India over a century ago. What this means is that there are several vegetarian dishes, and a lot of use of cumin, coriander, turmeric, hot chilis, and sometimes even yogurt. So Chicken Chili, Chicken Manchurian, Chicken Szechuan, Sweet and Sour Chicken–when made in the Indian Chinese fashion, won’t taste like anything else you’ve ever had before. This soup is very popular in Indian Chinese restaurants and I’ve been making it for 30+ years so I thought I’d share it with you.
IMPORTANT EQUIPMENT TIP
You don’t need anything but an Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart and some measuring spoons for this recipe–but also a good can opener. So if you know someone who has limited mobility or strength in their hands, do try this can opener which is the best can opener for someone with arthritis that I have found.
THE RECIPE STEPS FOR THIS INDIAN CHINESE PRESSURE COOKER SPICY CORN CHICKEN SOUP ARE:
Cook together chicken, broth, creamed corn, Rotel for 10 mins HP, 10mins NPR Mash chicken to shred, add corn starch or eggs if using Add sesame oil and green onions for a fresh flavor, and go
