Spicy Yumminess – Szechuan Chicken with Szechuan Rice

When you are from the Indo-Pak subcontinent you carry a curse of having that taste for all things “spicy” 🙂 You are almost rudely abhorred even with the thought of bland food. We have literally transformed many of the cuisines according to that “desi” taste of ours. Of course this is not an offence to any other race and only my opinion of the majority of the people in Pakistan, India and Bangladesh. So when I got the recipe (from my colleague) of Szechuan sauce and along with it the ideas of cooking chicken, rice and beef with the sauce I was excited. Well this Szechuan chicken and rice hits the right spot of the heart (or rather the tongue :D). So thank you people of the Szechuan province for the wonderful cuisine (even though am not sure whether this is authentic or not :D) Let’s start with the chicken.

Ingredients for chicken:

3-4 chicken breast fillet

3-4 dried whole red chillies

1 green pepper julienne cut

1 carrot julienne cut

1 cup cabbage julienne cut

1 tablespoon ginger julienne cut

2-3 tablespoons oil

2 teaspoons soy sauce

2-3 tablespoons Szechuan sauce

2-3 tablespoons ketchup

1/4 teaspoon sugar

1/4 teaspoon black pepper powder

salt to taste

Chicken preparation:

Wash the chicken and pat it dry, Cut chicken in thin strips. You can put the chicken in the freezer for just a few minutes to make the cutting easy.

Heat oil in a pot or small wok and add whole red chillies to it. Stir just once and add the chicken strips to it. Stir fry a little till chicken turns white. Add in the ginger and fry. Add the Szechuan sauce, salt, black pepper powder, ketchup, soy sauce and sugar. Stir and add in a little water. Let the chicken cook in the spices. Add the vegetables in the end to maintain crunchiness. If you prefer you can add the carrots along with the spices so that it gets cooked more than the capsicum and cabbage.

Ingredients for rice:

2 cups rice, boiled

1/2 cup corn boiled and drained

1 green bell pepper in cubes

2 carrots chopped

1/2 cup cabbage sliced thinly

1 medium onion chopped

1 small tomato chopped

4-5 garlic cloves chopped

1/4 teaspoon black pepper powder

2 teaspoon soy sauce

2-4 tablespoons oil

2 teaspoons Szechuan sauce (more if you want spicier)

salt to taste

Rice preparation:

Heat oil in a pot/wok. Stir fry carrots. Take out from oil and keep aside. Do the same with the bell pepper and cabbage.

Add in chopped onions and garlic to the oil (you might need to add a little oil and heat it). Cook till onions become translucent. Add in the tomato (this is just to make the rice soft). Cook till tomatoes are softened (you can cover the lid at this stage). Add in the salt, black pepper, soy sauce and Szechuan sauce. Stir and add the vegetables along with corn. Add in the rice and mix thoroughly. Cover lid and simmer for about 5-7 minutes. Serve warm with chicken.

Preparation Time: 1 hour

Servings: 2-3 people

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