The month end is usually the day of posting for the Shhh Cooking Challenge whenever I decide to participate. As I had mentioned in the past few posts for the challenge, the group is doing an Indian state every month and this month, it is one of the lesser known North Eastern states called Nagaland. I don’t know what was my mental status when I confirmed a “yes” for participation, only to realize that it was really difficult to find authentic sources of this state’s cuisine!
The state’s food is an amalgamation of its influences of its surrounding territories, and the food uses limited ingredients, yet high on flavor. One of the main ingredient is the Bhut Jalokia or ghost chilli, as it is called, and has the reputation of being the spiciest chilli in the world! Their food is high on the use of meat and fish and is mostly boiled. You can see the use of bamboo shoots a lot in their cuisine.
I was paired with Sujataji for this challenge and she gave me two very easy ingredients, chilli and ginger. By the way, we were partners when we did the Goa challenge some time ago. 🙂 She was even sweet to share a few recipe shots from two books that she owned. This recipe was taken from the shot she gave from the book “The Seven Sisters“, which is a cookbook amalgamating the cuisine of the lesser known North Easter states of India.
I was initially wanting to try the Naga chicken stew, but thinking of whether my folks would eat, I decide to make this super easy ginger chicken, which is devoid of any oil! The recipe is so easy to make that it hardly takes any time and is high on the flavors of ginger and chilli, since there is no other spice to overcome its taste. I had it sandwiched in between two slices of bread with some cheese and it was a delicious filling meal. Off to this simple recipe… Meanwhile, do check out what my partner made with the ingredients I gave her… 🙂
- 175 gm boneless chicken
- 1 inch ginger, minced
- 1 green chilli, minced
- Salt to taste
- Coriander leaves for garnish
- Grind the chicken into mince. Heat a pan and add the chicken.
- Cook on low flame, allowing the chicken to cook in its own stock. Add salt in between. Break the chicken in between to avoid clumping.
- When the chicken is almost done, add the minced ginger and chilli and cook till done. Dry the stock and saute continuously.
- Serve with any bread of choice. I put into two slices of bread with cheese and had it like a sandwich.