Szechuan Chicken Fried Rice

Szechuan Fried Rice is a spicy version of the normal fried rice made with Szechuan sauce. This rice could also be prepared with Chilli paste and Ginger garlic paste instead of Szechuan sauce. I had not tasted Szechuan chicken fried rice, till last year. Once I happened to taste this in a restaurant, I fell in love with the dish.
I tried it at home and was quite happy with the outcome. Compared to the normal version chicken fried rice it is more tasty and of course spicy. With the added veggies and eggs it turns into really tasty, colourful and healthy recipe.

Preparation Time: 5 minutes
Cooking time: 25 minutes
Cuisine: Chinese
Serves: 2-3

INGREDIENTS:
Basmati rice- 1 cup
Chicken Breast/ boneless chicken- 1 no/ 250 grams
Oil- 3-4 teaspoons
Garlic, chopped- 1 big clove
Ginger, chopped- 1/2 inch
Carrot, chopped-1 small
Beans, chopped- 4-5
Sweet corn/Baby corn- 1/2 cup
Spring Onion, chopped- 1
Szechuan sauce- 1 tablepoon (Add according to your spice level)
Soya sauce- 1 teaspoon (optional)
Pepper- pinch
Sugar- 1/4+1/4 teaspoon
Salt-to taste

PROCEDURE:

• Half cook the basmathi rice with salt and drain the excess water; allow to cool.
• Finely chop the veggies and cut the chicken in to thin long strips; then give them slant cut to get smaller pieces to get more surface area for easy cooking.
• Drizzle a teaspoon of oil in a pan and add the beaten eggs and scramble with a pinch of salt and set aside.
• Heat oil in a broad pan or wok add the chopped garlic and ginger; fry for ten seconds till the aroma of the flavour arises. Then add the white portion of the spring onion  and cook for thirty seconds.

• Then add chopped chicken pieces with some salt. Cook till the chicken colour changes to white;  immediately add the chopped veggies of your choice like carrots, beans, cabbage, capsicum, sweet corn and little salt with a pinch of sugar.

• Allow to cook the veggies in medium flame by constant stirring in that chicken cooked juices drizzle little oil if needed. Veggies should be cooked but the colour should not leave the veggies.
• Add the szechuan sauce, soya sauce (if you have not added while preparing szechuan sauce) and mix well with the veggies; cook for five seconds.

• On top of that add the scrambled egg and some spring onion and mix well.
• Add the half cooked rice; season with pepper and salt with a pinch of sugar. Cook by constant mixing or tossing on high flame for five minutes.

• Atlast sprinkle some chopped spring onion and mix well and switch off the gas.

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Vegetable Spring Roll

Spring roll is one of the mostly ordered item for starters in restaurants. It is an easy to make starter in no time if you have the spring roll sheets. Perfect for parties and get together as it holds the crispiness for hours. I have referred here for the recipe.

Spring roll is basically a maida sheet filled with cooked veggies rolled and deep fried. Another one is Rice paper Spring Rolls, Rice paper sheets dipped in boiling hot water and filled with veggies and served as such with out frying them in a healthy manner.We love the spring roll prepared with maida pastry which is deep fried. So easy and crispy and tasty. Perfect snack for this winter with a cup of hot tea or coffee.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Chinese
Makes: 6 nos

INGREDIENTS:
Spring Roll wrappers, large- 6
Onion-1 medium
Spring Onion, thinly sliced-2(White and green part)
Carrots, cut in to thin strips-2 small
Capsicum, cut in to thin strips- 1 medium
Cabbage, Finely shredded- 1/2 small
Oil-1 tablespoon
Salt- to taste
Sugar- 1/2 teaspoon
Soya sauce- 1 tablespoon
Pepper powder- 1/4 - 1/2 teaspoon
Corn Flour- 1 tablespoon

PROCEDURE:

• To make the stuffing, heat a tablespoon of oil in a pan. Add onion, spring onion white part, carrots, capsicum and cabbage with salt and sugar.
• Mix well and cook on medium flame till the veggies are half cooked.

• Now add the green part of spring onion.(You could add 1/2 cup of sprouts or boiled noodles too at this stage)
• Add the soya sauce and pepper powder and mix well.
• When the vegetables and cooked well take the pan off from heat and allow to cool.

• Make a paste of cornflour with 2 tablespoons of water to glue the edges of spring roll.
• In a flat surface keep a spring roll sheet and take about 2 tablespoons of stuffing at one end and roll them tightly and fold the edges and roll them again and seal the open end.

• Heat oil in a deep frying pan and carefully slide the stuffed spring rolls into the hot oil and fry them till golden colour and crisp.

• Drain the spring roll from oil and keep on top of kitchen towl to absorb excess oil.
• Give a slanting cut at the middle of the spring roll and serve with ketchup.

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Gobi Manchurian

Gobi Manchurian is one of the mostly ordered Indo Chinese dish in restaurants. Restaurants they prepare in red colour using red food colour to give attractive colour. Here i am sharing with you the simple to prepare delicious gravy version of Gobi Manchurian.

When we order Chinese dishes in restaurants they some times turn out too sweet to our palatte. By preparing this at home we can make as per our taste spicy or little sweet. You could make this dish dry or gravy by adjusting the sauces.

Preparation Time: 10 minutes
Cooking time: 20 minutes
Cuisine: Indo Chinese
Serves: 3

INGREDIENTS:
To make Fried Gobi:
Cauliflower, chopped- half big head (1½ cup)
All purpose Flour/ Maida- 6 teaspoons
Corn flour- 3 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 1 teaspoon
Salt- to taste
Sugar- pinch
Baking powder- big pinch
Oil- to Deep fry

To make sauce:
Oil- 2 teaspoons
Onion, cubed- 1
Green chillies, chopped- 2
Garlic- 3-4 cloves
Capsicum, cubed (green or Yellow)-1
Corn flour- 2 teaspoons
Salt- to taste
Sugar- 1/4 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 3-4 teaspoon
Spring onion, chopped to garnish-1

PROCEDURE:

• In a bowl add all purpose flour, corn flour, soya sauce , salt, sugar and baking powder. Add some water and mix  well without any lumps as a semi thick slurry.

• Dip the cauliflower florets inside the batter till the oil gets hot so that the essence of the batter enter into the cauliflower.
• Deep fry the florets in hot oil on low flame till light golden yellow colour.

• Heat oil in a pan and add onion, garlic and green chillies and cook in that oil.
• Once the onion starts to loose its colour add the capsicum and saute in the oil.
• Cook capsicum for about a minute till blisters starts to appear (the crunchiness of the capsicum should not leave)

• Now add the soya sauce, tomato sauce, salt and sugar to balance the taste. (Add some chilli sauce if you wish)
• Add a cup of water and bring it to boil. 

• Once the sauce starts to bubble add the corn flour slurry (dissolve corn flour in quarter cup of water) and allow the gravy to become thick and shiny. Check for salt and add sugar or salt if required.
• Garnish with chopped spring onions.

• If you want to make this dish dry allow the sauce to reduce well and add the fried cauliflower and mix well to coat the sauce all over the florets.
• If you want more gravy add more water and season it with pepper powder. 

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Orange and Honey Glazed Chicken

This dish is prepared with an inspiration from the Chinese cuisine. I did add a twist with an extra ingredient i.e. an orange in the recipe. It is a sweet and spicy dish; the orange adds complimentary flavor and zingy palate to this chicken dish.

Nowadays i am keep on experimenting many Chinese dishes. Today i wish to share with you one such experiment happened in my kitchen which turned out really tasty. Tastes same like a Chinese dish but with a different dimension the orange frutty flavour.

INGREDIENTS:

To make the Crispy Chicken:

Boneless Chicken, cubed- 250 grams

All purpose Flour- 2 tablespoons

Corn Flour- 1 tablespoon
Baking powder- big pinch

Orange zest- 1 teaspoon

Pepper powder- 1/4 teaspoon

Salt- to taste 

Oil- 1 tablespoon

For the Orange Honey sauce:
Oil- 3 teaspoons

Onion, cubed-1 small

Green Chilli, cut-2

Garlic, cut- 3 big cloves
Capsicum, cubed- 1 small
Chilli powder/paste- 1/2 teaspoon
Soya sauce-1 tablespoons
Juice from- 1 ½ orange (around 1 cup)
Honey- 1 tablespoons
Corn flour- 1 teaspoon
Spring Onion, chopped- 1 teaspoon
Sesame seeds, toasted- 1 teaspoons

PROCEDURE:

• In a broad plate mix together all purpose flour, corn flour, baking powder, orange zest, pepper and salt.
• Mix the chicken cubes and allow them to coat well in the flour mixture.
• In a broad pan heat a table spoon of oil and shallow fry the floured chicken by shaking off the excess flour. You could deep fry them too.

• In another pan add 3 teaspoons of oil and add the cubed onion, garlic and green chillies and sauté for a minute.
• Add the cubed capsicum and cook in oil, till blisters starts to appear on the capsicum skin.
• Now add the chilli powder and soya sauce and cook for fifteen seconds  on low flame till the raw flavour of chilli leaves. 

• Add the orange juice, honey and bring the mixture to boil.
• Once it starts to boil dissolve the corn flour in 2 tablespoons of water or orange juice and pour over the sauce.
• Now the sauce starts to thicken and get a shiny glaze.

• Add the fried chicken and mix well to coat the orange sauce over the chicken. (Do not cook after adding the chicken)

• Switch off the gas and sprinkle spring onion and sesame seeds.
• You could make this same dish as dry semi dry and gravy type by reducing the consistency of the sauce.
• This dish is a good accompaniment with any type of fried rice or plain basmati rice.

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Schezwan Tofu

Schezwan Tofu is a variation of Schezwan paneer prepared using schezwan sauce. Easy to prepare dish in minutes. Healthy and protein rich preparation as Tofu is rich in protein. Tofu in spicy sauce tastes absolutely delicious. Bright vibrant coloured spicy sauce with garlic flavour and with the juicy tasty tofu cubes.

If you have the szechuan sauce prepared at your home it is easy to prepare in no time. Simple yet delicious gravy. You can reduce the sauce well till the sauce coats well to the paneer and can be serves as a semi thick gravy too.

Preparation Time: 10 minutes
Cooking Time: 15  minutes
Cuisine: Chinese
Serves- 3-4

INGREDIENTS:
Fried Tofu:
Tofu, Extra firm- 250 grams (1/2 packet)
All purpose flout- 1 tablespoon
Corn flour- 1/2 tablespoon
Pepper- pinch
Salt- to taste
Oil- to deep fry

To make Szechuan Tofu:
Oil- 3 teaspoons
Onion, cubed-1
Garlic, chopped- 3 cloves
Capsicum, cubed-1
Szechuan sauce- 1 tablespoon (use according to your spice level)
Soya sauce- 2 teaspoon
Salt- to taste
Sugar- 1/2 teaspoon
Water- 1 cup
Corn flour-2 teaspoon

PROCEDURE:

• Take the tofu cubes and corn flour and all purpose flour  with a pinch of pepper and slat in a flat plate and roll well to coat the tofu well in the flour mixture.
• Heat oil in a pan and deep fry the tofu till crisp on outside and set aside.

• In a broad pan or wok add oil and put the chopped onion, garlic and cook till soft for about a minute. 
• Then add the capsicum and cook till the blisters starts to appear.

• Now add the salt, sugar, szechuan sauce, soya sauce and a cup of water. 
• Mix well to combine all the sauces well in the water and bring it to boil.

• Once it starts to boil mix the corn flour with 1/4 cup of water and pour  the slurry into the sauce and allow to simmer on low flame.
• Once the sauce thicken and got the shinning add the fried tofu cubes and mix well. Check for salt and balance the taste with salt or sugar.

• Add some chopped spring onion and switch off the gas. 

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Schezwan Chicken/ Szechuan Chicken

Schezwan Chicken recipe is the yummiest recipe of all Schezwan recipes. The spicy sauce goes well with the juicy chicken. The chicken inside the schezwan sauce is so juicy and tender. Tasty chicken inside a linger licking gravy. Goes well with all chinese preparations like fried rice and even goes well with rotis and parathas too.

Super easy to prepare tasty side dish for variety rice. Best side dish for parties and gatherings. Tasty side dish prepare with less effort. This side dish could be prepared as a semi dry or gravy.

Preparation Time: 10 minutes
Cooking Time: 10  minutes
Cuisine: Indo-Chinese
Serves- 3-4

INGREDIENTS:
Fried Chicken:
Boneless Chicken (fresh/frozen)(I used a chicken breast)- 250 grams
All purpose Flour/ Maida- 1 tablespoon
Corn Flour- 1 tablespoon
Pepper- 1/4 teaspoon
Salt- to taste
Oil- to deep fry

To make Szechuan Chicken:
Oil- 3 teaspoons
Onion, cubed-1
Garlic, chopped- 3 cloves
Capsicum, cubed-1
Szechuan sauce- 1 tablespoon (use according to your spice level)
Soya sauce- 2 teaspoon
Salt- to taste
Sugar- 1/2 teaspoon
Water- 1 cup
Corn flour-2 teaspoon

PROCEDURE:

• Cut the chicken in to small bite size cubes.
• Take the All purpose flour and corn flour in a plate and season with pepper and salt.
• Take the chicken cubes and roll the chicken cubes on the flour mixture by shaking the bowl well to coat the flour mixture evenly on the chicken.

• Heat oil in a pan and deep fry the chicken (can shallow fry them too in 2 tablespoons of oil) till crisp on outside and set aside.
• In a broad pan or wok add oil and put the chopped onion, garlic and cook till soft for about a minute. 
• Then add the capsicum and cook till the blisters starts to appear. 

• Now add the salt, sugar, szechuan sauce, soya sauce and a cup of water. 
• Mix well to combine all the sauces well in the water and bring it to boil.

• Once it starts to boil mix the corn flour with 1/4 cup of water and pour  the slurry into the sauce and allow to simmer on low flame.
• Once the sauce thickens and got the shinning add the fried chicken cubes and mix well. Check for salt and balance the taste with salt or sugar.

• Add some chopped spring onion and switch off the gas.

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