Watch my step by step video (coming soon)
I've published so many
Schezwan recipes, that by now you will come to expect that it's going to
be damn good. It makes me think about our Indian Chinese cuisine that is
so popular in India. Chinese food is delicious, Indian Chinese food is a
whole other universe of flavors. These flavors are more intense and the
menu choices are pretty much set across the board – Chilly Chicken,
Schezwan Chicken, Hot & Sour Soup. The Schezwan range of dishes
pretty much rule the roost, and you can never go wrong with your choice
off the menu.
What I love about this recipe is
the 'make before, enjoy after'. You may think that as food bloggers,
we're always meticulously preparing meal plans but sometimes we're so
over planned and time is so tight, that's it's good to enjoy the fruits
of our labor. This is one such example – every 3 weeks or so I prepare a
double or triple batch of my Schezwan paste. Once I have this sitting
in my fridge, I'm ready to prepare something delicious at a moment's
notice. In the recipe below, I'm using Chicken, but you could easily use
shrimp and even a sturdy fish like basa or tilapia. If you're
vegetarian, try mushroom or steamed cauliflower. Also remember to click
the video link to watch my step by step guide.
Ingredients
1 lb Chicken breast cut into small cubes
1 egg
2 tbsps corn starch
Salt and pepper
Oil
1 sliced shallot
2-3 tbsps finely chopped celery
6 tbsps Schezwan paste
1 tbsp dark soya sauce
2 tsps finely chopped coriander stalks
Process
Mix the chicken with the egg, corn starch, salt & pepper and fry in some oil till cooked and keep aside
In the same wok, saute the shallot, and add in the celery
Add the Schezwan paste and then the chicken followed by the soya sauce
Toss in the Coriander stalks and serve
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