Perfect Chinese Combo | Schezwan Veg Fried Rice & Chilli Chicken | Cookd
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Schezwan Veg Fried Rice Recipe:
Basmati Rice - 1 Cup
Water - As Needed
Oil - 1 tbsp
Butter - 1 tsp
Garlic - 3 Cloves
Dried Red Chilli - 1 no
Onion - 1 no
Carrot - 1 no
Beans - 7 nos
Capsicum - ½ no
Schezwan Sauce - 2 tbsp
Celery Leaves - 1 tbsp
Spring Onion - 2 tbsp
Salt - To Taste
Sugar - ½ tsp
Pepper - ¼ tsp
Vinegar - ½ tsp
Soy Sauce - ½ tsp
Schezwan Veg Fried Rice Cooking Instructions:
1. Wash and Soak the Basmati Rice for 30 mins.
2. Cook the Basmati rice in an open pot with 1 litre of water and ¼ tsp of salt. Once the rice is 80% done, drain the water and let the rice cool completely.
3. In a pan, add oil, butter, finely chopped garlic cloves, red torn into half, finely chopped onions, carrots, beans and capsicum. Saute this for 3 mins.
4. Add the Schezwan sauce and continue to saute for another 1 minute.
5. Add the cooked rice to the pan.
6. Add soy sauce, vinegar, sugar, salt and pepper.
7. Increase the flame to high and stir fry the rice by tossing it.
8. Add the spring onion and celery leaves and continue to stir fry.
9. Remove from heat and serve hot.
Schezwan Sauce Recipe - • Schezwan Sauce | Schezwan Paste | Easy Sch...
Chilli Chicken Recipe:
Chicken Boneless - 250 grams
Batter:
Corn Flour - 2 tbsp
Maida - 2 tbsp
Black Pepper Powder - ¼ tsp
Salt - ¼ tsp
Water - 3 tbsp
Oil - To Deep fry
Chilli Paste:
Dried Red Chilli - 6 nos
Water - 1 Cup
Oil - 2 tsp
Chilli Sauce:
Oil - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Ginger (finely chopped) - 2 tsp
Green Chilli (roughly chopped) - 1 no
Onion (cubed) - 1 no
Capsicum (cubed) - 1 no
Chilli Sauce - 1 tbsp
Tomato Sauce - 2 tbsp
Soy Sauce - 2 tsp
Vinegar - ½ tsp
Salt - ½ tsp
Black Pepper Powder - ¼ tsp
Corn Flour - 2 tsp
Water - ¼ Cup
Spring Onion - 2 tbsp
Cooking Instructions:
1. Bring 1 Cup of water to a boil. Add the red chillies and cook for 5 minutes.
2. Add the cooked red chillies to the mixer grinder and grind it into a smooth paste.
3. In a pan, heat 2 tsp of oil. Add the ground chilli paste. Cook this until the oil separates from the chilli paste.
4. In a mixing bowl, add cornflour, maida, salt, pepper and water. Mix to form a batter to deep-fry the chicken pieces.
5. Add chicken pieces to the batter.
6. Heat oil in a deep frying pan and deep-fry the chicken pieces for around 3-4 mins or until it is cooked. Keep Aside.
7. In another pan, to make Chilli sauce, heat oil, add the chopped garlic and ginger. Saute this until the garlic turns golden brown. Add the chopped green chilli.
8. Add the cubed onions and cubed capsicum and continue to saute for a minute.
9. Add the chilli paste, chilli sauce, tomato sauce, soy sauce, vinegar, salt and pepper. Mix well and cook for 2 minutes.
10. Mix 2 tsp of cornflour in ¼ cup of water to form a slurry.
11. Add the cornflour slurry to the pan.
12. Mix well, once the sauce is in the desired consistency, add the batter-fried chicken cubes and toss for a minute.
13. Add the chopped spring onions and remove from heat.
14. Serve hot as an appetizer.
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