Directions
- 1For the chilli paste, deseed and soak 20-25 red chillies in hot water for 1/2 an hour.
- 2Add the soaked chillies to a mixer grinding jar with some water and prepare a smooth fine paste.
- 3Heat a pan on high flame and add 1/3rd cup of oil.
- 4Once the oil is hot, add the chilli paste and a pinch of salt.
- 5Stir and cook on medium-high flame for 8-9 minutes until the color deepens, darkens, and the texture becomes more granular and crumbly.
- 6Add 1 tbsp of vinegar to the cooked paste and mix well.
- 7For the fried chicken, cut 350 grams of chicken breast into pieces.
- 8Add salt to taste, a pinch of black pepper powder, 2 tsp ginger-garlic paste, 1 tsp light soy sauce, and 1 tsp homemade red chilli paste to the chicken.
- 9Mix everything well with your hands.
- 10Add the white of 1 egg to the chicken.
- 11Add 3 tbsp of corn starch and coat the chicken with a thin layer.
- 12Heat oil in a pan to 170 degrees Celsius (hot oil).
- 13Slowly add the marinated chicken to the hot oil and fry on high heat for 3-4 minutes until cooked and crispy.
- 14Remove the fried chicken from the oil and place it in a sieve to drain excess oil.
- 15Take out some pieces of the fried chicken, roughly chop them, and set aside for the fried rice.
- 16To make the gravy, heat a wok on high flame and add 2 tbsp of oil.
- 17Add 3 tbsp chopped garlic, 1 tbsp chopped ginger, a handful of spring onion bulbs, and 1 chopped green chilli.
- 18Sauté the ginger-garlic on high flame for 1 minute.
- 19Add 1 tsp light soy sauce, 3 tbsp ketchup, 2 tbsp red chilli sauce, 1 tsp vinegar, paste of 1-2 green chillies, 2 tbsp coriander stems, 1 pinch white pepper powder, and salt to taste; stir well.
- 20Add 2 tbsp homemade red chilli paste and stir well.
- 21Add about 0.5 lt hot water or chicken stock and bring it to a boil.
- 22In a bowl, mix 1 tbsp corn starch with 2 tbsp water to create a slurry.
- 23Slowly add the cornstarch slurry to the boiling gravy, stirring continuously until it thickens.
- 24Add half a small cabbage (julienned), 1 carrot (julienned), 1 capsicum (julienned), a handful of chopped spring onion, and the fried chicken to the gravy.
- 25Cook everything for 2-3 minutes on high flame while stirring.
- 26Garnish with some spring onion greens.
- 27To make Schezwan style rice and noodles, heat a wok and add 2 tbsp of oil.
- 28Add 2 tbsp chopped garlic, 1 tsp chopped ginger, and a small handful of spring onions; cook for 1 minute.
- 29Add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, and 1/3rd cup chopped French beans; toss for 1 minute on high flame.
- 30Push the vegetables to the side, add 1 whisked egg to the center, let it set a bit, then break it into small pieces and mix with the vegetables.
- 31Add 4 cups of cooked Seal Basmati rice and 100 grams of boiled noodles.
- 32Add 1 tsp light soy sauce, 1 tsp vinegar, 1 tsp ketchup, green chilli paste (of 1 green chilli), 2 tbsp homemade red chilli paste, a pinch of sugar, a pinch of white pepper, and salt to taste.
- 33Stir everything well and cook on high flame for 2-3 minutes.
- 34In the end, add spring onion greens and the chopped fried chicken.
- 35Mix everything well.
- 36Assemble and serve the Triple Chicken Schezwan Rice YFL style.
Ingredients
- 20 nos. Kashmiri red chillies, deseeded & soaked
- as required Water
- 0.33 cup Oil
- 1 pinch Salt
- 1 tbsp Vinegar
- 350 grams Chicken breast
- to taste Salt
- 1 pinch Black pepper powder
- 2 tsp Ginger-garlic paste
- 1 tsp Light soy sauce
- 1 tsp Homemade red chilli paste
- 1 no. Egg white
- 3 tbsp Corn starch
- 2 tbsp Oil
- 3 tbsp Chopped garlic
- 1 tbsp Chopped ginger
- 1 handful Spring onion bulbs
- 1 no. Chopped green chilli
- 1 tsp Light soy sauce
- 3 tbsp Ketchup
- 2 tbsp Red chilli sauce
- 1 tsp Vinegar
- of 1-2 green chillies Green chilli paste
- 2 tbsp Chopped coriander stems
- 1 pinch White pepper powder
- to taste Salt
- 2 tbsp Homemade red chilli paste
- as required Hot water / chicken stock
- 1 tbsp Corn starch
- 2 tbsp Water
- 0.5 small sized Shredded small cabbage
- 1 no. Carrot juliennes
- 1 no. Capsicum juliennes
- 1 handful Chopped spring onion
- 1 handful Spring onion greens
- 2 tbsp Oil
- 2 tbsp Chopped garlic
- 1 tsp Chopped ginger
- 1 small handful Chopped spring onion
- 0.33 cup Chopped cabbage
- 0.33 cup Chopped carrots
- 0.33 cup Chopped French beans
- 1 no. Egg
- 4 cups Cooked Seal Basmati rice
- 100 grams Boiled noodles
- 1 tsp Light soy sauce
- 1 tsp Vinegar
- 1 tsp Ketchup
- of 1 green chilli Green chillies paste
- 2 tbsp Homemade red chilli paste
- 1 pinch Sugar
- 1 pinch White pepper powder
- to taste Salt
- 1 handful Spring onion greens
Equipment
Mixer grinding jarPanSieveWokBowlChopping board
Tips
- Red chilli paste acts as a base for many Schezwan and Indo-Chinese recipes.
- The excess oil in the red chilli paste helps preserve it, allowing it to be stored in an airtight container in the refrigerator for 1-2 months.
- The chilli oil floating on top of the paste can be used in Hakka noodles or fried rice for flavor and color.
- When frying chicken breast, it cooks quickly (3-4 minutes) on high heat; chicken thigh may take longer and should be fried on medium flame.
- For a Schezwan style chicken, use capsicum and onion petals instead of julienned vegetables in the gravy.
- Perfectly cooked rice and noodles are crucial for the recipe; links for their preparation are in the description.
- Fried noodles are an important component for Triple Schezwan Rice.
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