1For the chilli paste, deseed and soak 20-25 red chillies in hot water for 1/2 an hour.
2For the chilli paste, deseed and soak 20-25 red chillies in hot water for 1/2 an hour.
3For the chilli paste, deseed and soak 20-25 red chillies in hot water for 1/2 an hour.
4Add the soaked chillies to a mixer grinding jar with some water and prepare a smooth fine paste.
5Add the soaked chillies to a mixer grinding jar with some water and prepare a smooth fine paste.
6Add the soaked chillies to a mixer grinding jar with some water and prepare a smooth fine paste.
7Heat a pan on high flame and add 1/3rd cup of oil.
8Heat a pan on high flame and add 1/3rd cup of oil.
9Heat a pan on high flame and add 1/3rd cup of oil.
10Once the oil is hot, add the chilli paste and a pinch of salt.
11Once the oil is hot, add the chilli paste and a pinch of salt.
12Once the oil is hot, add the chilli paste and a pinch of salt.
13Stir and cook on medium-high flame for 8-9 minutes until the color deepens, darkens, and the texture becomes more granular and crumbly.
14Stir and cook on medium-high flame for 8-9 minutes until the color deepens, darkens, and the texture becomes more granular and crumbly.
15Stir and cook on medium-high flame for 8-9 minutes until the color deepens, darkens, and the texture becomes more granular and crumbly.
16Add 1 tbsp of vinegar to the cooked paste and mix well.
17Add 1 tbsp of vinegar to the cooked paste and mix well.
18Add 1 tbsp of vinegar to the cooked paste and mix well.
19For the fried chicken, cut 350 grams of chicken breast into pieces.
20For the fried chicken, cut 350 grams of chicken breast into pieces.
21For the fried chicken, cut 350 grams of chicken breast into pieces.
22Add 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.
23Add 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.
24Add 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.
25Mix everything well with your hands.
26Mix everything well with your hands.
27Mix everything well with your hands.
28Add the white of 1 egg to the chicken.
29Add the white of 1 egg to the chicken.
30Add the white of 1 egg to the chicken.
31Add 3 tbsp of corn starch and coat the chicken with a thin layer.
32Add 3 tbsp of corn starch and coat the chicken with a thin layer.
33Add 3 tbsp of corn starch and coat the chicken with a thin layer.
34Heat oil in a pan to 170 degrees Celsius (hot oil).
35Heat oil in a pan to 170 degrees Celsius (hot oil).
36Heat oil in a pan to 170 degrees Celsius (hot oil).
37Slowly add the marinated chicken to the hot oil and fry on high heat for 3-4 minutes until cooked and crispy.
38Slowly add the marinated chicken to the hot oil and fry on high heat for 3-4 minutes until cooked and crispy.
39Slowly add the marinated chicken to the hot oil and fry on high heat for 3-4 minutes until cooked and crispy.
40Remove the fried chicken from the oil and place it in a sieve to drain excess oil.
41Remove the fried chicken from the oil and place it in a sieve to drain excess oil.
42Remove the fried chicken from the oil and place it in a sieve to drain excess oil.
43Take out some pieces of the fried chicken, roughly chop them, and set aside for the fried rice.
44Take out some pieces of the fried chicken, roughly chop them, and set aside for the fried rice.
45Take out some pieces of the fried chicken, roughly chop them, and set aside for the fried rice.
46To make the gravy, heat a wok on high flame and add 2 tbsp of oil.
47To make the gravy, heat a wok on high flame and add 2 tbsp of oil.
48To make the gravy, heat a wok on high flame and add 2 tbsp of oil.
49Add 3 tbsp chopped garlic, 1 tbsp chopped ginger, a handful of spring onion bulbs, and 1 chopped green chilli.
50Add 3 tbsp chopped garlic, 1 tbsp chopped ginger, a handful of spring onion bulbs, and 1 chopped green chilli.
51Add 3 tbsp chopped garlic, 1 tbsp chopped ginger, a handful of spring onion bulbs, and 1 chopped green chilli.
52Sauté the ginger-garlic on high flame for 1 minute.
53Sauté the ginger-garlic on high flame for 1 minute.
54Sauté the ginger-garlic on high flame for 1 minute.
55Add 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.
56Add 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.
57Add 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.
58Add 2 tbsp homemade red chilli paste and stir well.
59Add 2 tbsp homemade red chilli paste and stir well.
60Add 2 tbsp homemade red chilli paste and stir well.
61Add about 0.5 lt hot water or chicken stock and bring it to a boil.
62Add about 0.5 lt hot water or chicken stock and bring it to a boil.
63Add about 0.5 lt hot water or chicken stock and bring it to a boil.
64In a bowl, mix 1 tbsp corn starch with 2 tbsp water to create a slurry.
65In a bowl, mix 1 tbsp corn starch with 2 tbsp water to create a slurry.
66In a bowl, mix 1 tbsp corn starch with 2 tbsp water to create a slurry.
67Slowly add the cornstarch slurry to the boiling gravy, stirring continuously until it thickens.
68Slowly add the cornstarch slurry to the boiling gravy, stirring continuously until it thickens.
69Slowly add the cornstarch slurry to the boiling gravy, stirring continuously until it thickens.
70Add half a small cabbage (julienned), 1 carrot (julienned), 1 capsicum (julienned), a handful of chopped spring onion, and the fried chicken to the gravy.
71Add half a small cabbage (julienned), 1 carrot (julienned), 1 capsicum (julienned), a handful of chopped spring onion, and the fried chicken to the gravy.
72Add half a small cabbage (julienned), 1 carrot (julienned), 1 capsicum (julienned), a handful of chopped spring onion, and the fried chicken to the gravy.
73Cook everything for 2-3 minutes on high flame while stirring.
74Cook everything for 2-3 minutes on high flame while stirring.
75Cook everything for 2-3 minutes on high flame while stirring.
76Garnish with some spring onion greens.
77Garnish with some spring onion greens.
78Garnish with some spring onion greens.
79To make Schezwan style rice and noodles, heat a wok and add 2 tbsp of oil.
80To make Schezwan style rice and noodles, heat a wok and add 2 tbsp of oil.
81To make Schezwan style rice and noodles, heat a wok and add 2 tbsp of oil.
82Add 2 tbsp chopped garlic, 1 tsp chopped ginger, and a small handful of spring onions; cook for 1 minute.
83Add 2 tbsp chopped garlic, 1 tsp chopped ginger, and a small handful of spring onions; cook for 1 minute.
84Add 2 tbsp chopped garlic, 1 tsp chopped ginger, and a small handful of spring onions; cook for 1 minute.
85Add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, and 1/3rd cup chopped French beans; toss for 1 minute on high flame.
86Add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, and 1/3rd cup chopped French beans; toss for 1 minute on high flame.
87Add 1/3rd cup chopped cabbage, 1/3rd cup chopped carrots, and 1/3rd cup chopped French beans; toss for 1 minute on high flame.
88Push 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.
89Push 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.
90Push 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.
91Add 4 cups of cooked Seal Basmati rice and 100 grams of boiled noodles.
92Add 4 cups of cooked Seal Basmati rice and 100 grams of boiled noodles.
93Add 4 cups of cooked Seal Basmati rice and 100 grams of boiled noodles.
94Add 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.
95Add 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.
96Add 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.
97Stir everything well and cook on high flame for 2-3 minutes.
98Stir everything well and cook on high flame for 2-3 minutes.
99Stir everything well and cook on high flame for 2-3 minutes.
100In the end, add spring onion greens and the chopped fried chicken.
101In the end, add spring onion greens and the chopped fried chicken.
102In the end, add spring onion greens and the chopped fried chicken.
103Mix everything well.
104Mix everything well.
105Mix everything well.
106Assemble and serve the Triple Chicken Schezwan Rice YFL style.
107Assemble and serve the Triple Chicken Schezwan Rice YFL style.
108Assemble and serve the Triple Chicken Schezwan Rice YFL style.
Ingredients
20 nos. Kashmiri red chillies, deseeded & soaked
20 nos. Kashmiri red chillies, deseeded & soaked
20 nos. Kashmiri red chillies, deseeded & soaked
as required Water
as required Water
as required Water
0.33 cup Oil
0.33 cup Oil
0.33 cup Oil
1 pinch Salt
1 pinch Salt
1 pinch Salt
1 tbsp Vinegar
1 tbsp Vinegar
1 tbsp Vinegar
350 grams Chicken breast
350 grams Chicken breast
350 grams Chicken breast
to taste Salt
to taste Salt
to taste Salt
1 pinch Black pepper powder
1 pinch Black pepper powder
1 pinch Black pepper powder
2 tsp Ginger-garlic paste
2 tsp Ginger-garlic paste
2 tsp Ginger-garlic paste
1 tsp Light soy sauce
1 tsp Light soy sauce
1 tsp Light soy sauce
1 tsp Homemade red chilli paste
1 tsp Homemade red chilli paste
1 tsp Homemade red chilli paste
1 no. Egg white
1 no. Egg white
1 no. Egg white
3 tbsp Corn starch
3 tbsp Corn starch
3 tbsp Corn starch
2 tbsp Oil
2 tbsp Oil
2 tbsp Oil
3 tbsp Chopped garlic
3 tbsp Chopped garlic
3 tbsp Chopped garlic
1 tbsp Chopped ginger
1 tbsp Chopped ginger
1 tbsp Chopped ginger
1 handful Spring onion bulbs
1 handful Spring onion bulbs
1 handful Spring onion bulbs
1 no. Chopped green chilli
1 no. Chopped green chilli
1 no. Chopped green chilli
1 tsp Light soy sauce
1 tsp Light soy sauce
1 tsp Light soy sauce
3 tbsp Ketchup
3 tbsp Ketchup
3 tbsp Ketchup
2 tbsp Red chilli sauce
2 tbsp Red chilli sauce
2 tbsp Red chilli sauce
1 tsp Vinegar
1 tsp Vinegar
1 tsp Vinegar
of 1-2 green chillies Green chilli paste
of 1-2 green chillies Green chilli paste
of 1-2 green chillies Green chilli paste
2 tbsp Chopped coriander stems
2 tbsp Chopped coriander stems
2 tbsp Chopped coriander stems
1 pinch White pepper powder
1 pinch White pepper powder
1 pinch White pepper powder
to taste Salt
to taste Salt
to taste Salt
2 tbsp Homemade red chilli paste
2 tbsp Homemade red chilli paste
2 tbsp Homemade red chilli paste
as required Hot water / chicken stock
as required Hot water / chicken stock
as required Hot water / chicken stock
1 tbsp Corn starch
1 tbsp Corn starch
1 tbsp Corn starch
2 tbsp Water
2 tbsp Water
2 tbsp Water
0.5 small sized Shredded small cabbage
0.5 small sized Shredded small cabbage
0.5 small sized Shredded small cabbage
1 no. Carrot juliennes
1 no. Carrot juliennes
1 no. Carrot juliennes
1 no. Capsicum juliennes
1 no. Capsicum juliennes
1 no. Capsicum juliennes
1 handful Chopped spring onion
1 handful Chopped spring onion
1 handful Chopped spring onion
1 handful Spring onion greens
1 handful Spring onion greens
1 handful Spring onion greens
2 tbsp Oil
2 tbsp Oil
2 tbsp Oil
2 tbsp Chopped garlic
2 tbsp Chopped garlic
2 tbsp Chopped garlic
1 tsp Chopped ginger
1 tsp Chopped ginger
1 tsp Chopped ginger
1 small handful Chopped spring onion
1 small handful Chopped spring onion
1 small handful Chopped spring onion
0.33 cup Chopped cabbage
0.33 cup Chopped cabbage
0.33 cup Chopped cabbage
0.33 cup Chopped carrots
0.33 cup Chopped carrots
0.33 cup Chopped carrots
0.33 cup Chopped French beans
0.33 cup Chopped French beans
0.33 cup Chopped French beans
1 no. Egg
1 no. Egg
1 no. Egg
4 cups Cooked Seal Basmati rice
4 cups Cooked Seal Basmati rice
4 cups Cooked Seal Basmati rice
100 grams Boiled noodles
100 grams Boiled noodles
100 grams Boiled noodles
1 tsp Light soy sauce
1 tsp Light soy sauce
1 tsp Light soy sauce
1 tsp Vinegar
1 tsp Vinegar
1 tsp Vinegar
1 tsp Ketchup
1 tsp Ketchup
1 tsp Ketchup
of 1 green chilli Green chillies paste
of 1 green chilli Green chillies paste
of 1 green chilli Green chillies paste
2 tbsp Homemade red chilli paste
2 tbsp Homemade red chilli paste
2 tbsp Homemade red chilli paste
1 pinch Sugar
1 pinch Sugar
1 pinch Sugar
1 pinch White pepper powder
1 pinch White pepper powder
1 pinch White pepper powder
to taste Salt
to taste Salt
to taste Salt
1 handful Spring onion greens
1 handful Spring onion greens
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.