Stir-fried cumin chicken from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • Delys77 on January 23, 2015

    Pg. 183 This is more what I think of in terms of the Hakka food of India. The dish is somewhat spicy with a good hit of cumin, soy, and the lovely wok hay effect. Overall I would say this was a good dish, with interesting flavours, easy prep, and a fair visual appeal. Went with a 1.5 times recipe for 4 along with some rice and sautéed greens.

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