Tender, crispy chicken pieces tossed in a fiery, savory sauce with crunchy vegetables. This Indo-Chinese favorite is a perfect weeknight meal with fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
439cal
42gprotein
26gcarbs
18g
Ingredients
500 g Boneless Chicken (Cut into 1-inch cubes)
5 tbsp Cornflour (3 tbsp for marinade, 2 tbsp for slurry)
2 tbsp All-Purpose Flour (Also known as Maida)
3 tbsp Soy Sauce (1 tbsp for marinade, 2 tbsp for gravy)
A super quick and flavorful meal made with leftover rice, scrambled eggs, and a generous amount of crispy garlic. This Indo-Chinese classic is perfect for a weeknight dinner and comes together in under 20 minutes.
About Shanghai Chicken Gravy with Garlic Egg Fried Rice
Creamy Shanghai chicken gravy with aromatic burnt garlic egg fried rice – a comforting, energy-giving meal.
This indo_chinese dish is perfect for dinner. With 1283.56 calories and 62.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For deep frying)
1 inch Ginger (Finely chopped)
6 cloves Garlic (Finely chopped)
3 Green Chili (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes, layers separated)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Red Chili Sauce (Adjust to your spice preference)
1 tbsp White Vinegar
1 tsp Sugar (Balances the flavors)
1.75 cup Water (1.5 cups for gravy, 0.25 cup for slurry)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, 3 tbsp cornflour, all-purpose flour, 1 tbsp soy sauce, ginger-garlic paste, 0.5 tsp black pepper, 0.5 tsp salt, and the beaten egg.
Mix thoroughly until each piece of chicken is evenly coated in the batter.
Set aside to marinate for at least 20 minutes.
2
Fry the Chicken
Heat 2 cups of oil in a wok or deep pan over medium-high heat until it reaches about 350°F (175°C).
Carefully add the marinated chicken pieces one by one, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 5-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.
Remove the chicken with a slotted spoon and drain on a wire rack or paper towels.
3
Sauté Aromatics and Vegetables
In a separate large wok or pan, heat 2 tbsp of oil on high heat.
Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
Add the cubed onion and green bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still crisp.
4
Prepare the Gravy
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, white vinegar, sugar, 0.5 tsp salt, and 0.5 tsp black pepper to the wok. Stir well.
Pour in 1.5 cups of water (or chicken stock for richer flavor) and bring the mixture to a rolling boil.
In a small bowl, whisk the remaining 2 tbsp of cornflour with 1/4 cup of water to create a smooth, lump-free slurry.
While stirring the gravy continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
5
Combine and Serve
Add the fried chicken pieces to the thickened gravy.
Gently toss everything together for about 1 minute, ensuring all the chicken is coated with the sauce.
Garnish with freshly chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles for the best texture.
845cal
21gprotein
153gcarbs
14gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
12 cloves Garlic (Finely chopped)
4 large Eggs (Lightly beaten in a bowl)
2 tbsp Vegetable Oil (Or any high-smoke point neutral oil)
1 tsp Toasted Sesame Oil (For finishing flavor)
0.25 cup Spring Onion Whites (Finely chopped)
0.25 cup Spring Onion Greens (Finely chopped, for garnish)
2 tbsp Soy Sauce (Use light soy sauce)
1 tbsp Rice Vinegar
0.5 tsp Black Pepper (Freshly ground is best)
0.5 tsp Salt (Adjust to taste, as soy sauce is salty)
2 pcs Green Chilli (Finely chopped (optional for extra heat))
Instructions
1
Prepare Eggs and Aromatics
Heat 1 tbsp of vegetable oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the beaten eggs. Scramble gently for 1-2 minutes until they are just set but still soft. Remove from the wok and set aside.
In the same wok, add the remaining 1 tbsp of vegetable oil. Add the finely chopped garlic and sauté for about 30-60 seconds until fragrant and light golden. Do not let it burn.
Add the chopped spring onion whites and optional green chillies. Stir-fry for another minute.
2
Stir-fry the Rice
Increase the heat to high. Add the cold, cooked rice to the wok.
Using a spatula, press and break up any clumps of rice. Stir-fry continuously for 2-3 minutes, tossing the rice to ensure it heats through evenly and gets a slightly toasted flavor.
3
Season and Combine
Push the rice to one side of the wok. Pour the soy sauce and rice vinegar into the empty space and let it sizzle for a few seconds to caramelize slightly.
