Chicken Lollipop with Szechuan Fried Rice

Ingredients

• 8 pcs Dried Red Chilies (A mix of Kashmiri for color and a hotter variety for heat is ideal)
• 0.5 cup Hot Water (For soaking chilies)
• 1 tsp Szechuan Peppercorns
• 8 pcs Garlic Cloves (4 for the sauce, 4 minced for the rice)
• 2 inch Ginger (1 inch for the sauce, 1 inch minced for the rice)
• 1.5 tbsp Soy Sauce (1 tbsp for sauce, 0.5 tbsp for rice)
• 1 tbsp Rice Vinegar
• 0.5 tsp Sugar
• 4 tbsp Sesame Oil (2 tbsp for sauce, 2 tbsp for rice)
• 4 cup Basmati Rice (Cooked, cold, and preferably day-old)
• 1 medium Onion (Finely chopped)
• 1 small Carrot (Finely diced)
• 0.25 cup French Beans (Finely chopped)
• 0.5 cup Green Capsicum (Finely diced)
• 0.25 cup Spring Onion (Chopped, whites and greens separated)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper Powder

Instructions

1. 1

   Prepare the Szechuan Sauce

   • Begin by soaking the 8 dried red chilies in 1/2 cup of hot water for 20 minutes until they are soft and pliable.
   • Drain the chilies, reserving a few tablespoons of the soaking water. Transfer the soaked chilies to a blender.
   • To the blender, add 4 garlic cloves, 1 inch of ginger, 1 tsp Szechuan peppercorns, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 0.5 tsp sugar.
   • Blend into a smooth paste. If the mixture is too thick, add a tablespoon of the reserved chili water to help it blend.
   • Heat 2 tbsp of sesame oil in a small pan over low-medium heat. Add the blended paste and cook for 3-4 minutes, stirring constantly, until the paste darkens in color and the oil begins to separate. Set aside.
2. 2

   Stir-fry Vegetables and Aromatics

   • Place a large wok or a heavy-bottomed pan over high heat and add the remaining 2 tbsp of sesame oil.
   • Once the oil is shimmering, add the 4 minced garlic cloves and 1 inch of minced ginger. Stir-fry for 30 seconds until fragrant.
   • Add the chopped spring onion whites and the finely chopped onion. Sauté for 1-2 minutes until the onion becomes translucent.
   • Add the finely diced carrot, french beans, and green capsicum. Continue to stir-fry on high heat for 2-3 minutes until the vegetables are tender-crisp.