Sneha's Recipe: Fried Rice

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves 10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this.

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

A Day in the Life on the Farm: Sizzling Shrimp Fajitas

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Seen this recipe in a newspaper once while travelling by plane. This was so easy and quick to make, so I took a photograph of the recipe, tried it. Its' delicious and makes a complete meal.

Serves 2
Ingredients
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Corn Flour
½ Teaspoon Level Black pepper powder
3 Tablespoons Oil
1" Piece Ginger- minced
3 Cloves Garlic - minced
200 Grams Boneless Pork - Tenderloin Pork
1 Cup (200 Ml) Basmati Rice
1 + 1 Bay Leaf
Salt to taste
Method

Boil the rice with salt and a bay leaf, till full done yet each grain is separated. Let it cool completely
Cut the pork into 1" cubes- remove the skin and little of the fat. If you remove all of the fat this will become a little dry so keep a thin layer of fat on the meat.

In a pan heat oil and the fat of the pork, ginger garlic sauté, for a minute. Switch off the flame add the pork meat, bay leaf, black pepper powder, soy sauce, vinegar, and cornstarch, a pinch of salt, keep this to marinate for 10 minutes.
Then cook the pork till done.

When the pork is done add the cooled rice and sauté for 2 -3 minutes till the rice is heated. Garnish with chopped scallion greens, coriander and chopped green chillies.

Serve hot and enjoy
Labels : Pork, Chinese, Fried Rice ,Eat the World, Main course, Asian Cuisine, Serves 2

Check out all the wonderful Chinese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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