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Chicken Triple Schezwan Rice
A vibrant Indo‑Chinese dish featuring spicy homemade red chilli paste, tender fried chicken, a savory Schezwan‑style gravy, and a mix of rice and noodles tossed with crisp vegetables. Perfect for a hearty lunch or dinner.
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Cost Breakdown
Critical Success Points
- • Cooking the red chilli paste until it turns dark and granular (Step 3).
- • Frying chicken at the correct oil temperature (170°C) to achieve a crisp coating (Step 6).
- • Thickening the gravy with a smooth cornstarch slurry to avoid lumps (Step 11).
- • Stir‑frying the rice and noodles quickly on high flame to keep vegetables crisp (Step 18).
Safety Warnings
- • Hot oil at 170°C can cause severe burns – use a thermometer or test with a small piece of food.
- • Handle raw chicken with clean hands and sanitize all surfaces to avoid cross‑contamination.
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