Triple Schezwan Chicken Fried Rice

Instructions

1. 1

   Prepare Base Components & Marinade

   • Cook 1 cup of basmati rice, then spread it on a large plate or tray to cool completely. Using cold, day-old rice is ideal for the best texture.
   • Boil 150g of hakka noodles as per package instructions until al dente. Drain, rinse with cold water to stop the cooking process, toss with 1 tsp of oil to prevent sticking, and set aside.
   • In a bowl, combine 300g chicken cubes with 1 tbsp soy sauce, 2 tbsp cornflour, and 0.25 tsp black pepper. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15-20 minutes.
2. 2

   Create the Homemade Schezwan Sauce

   • Soak 15 dried red chillies in hot water for 30 minutes to soften them. After soaking, drain the water.
   • Transfer the soaked chillies to a blender. Add 10 chopped garlic cloves, 1 inch of chopped ginger, and 4 tbsp of water. Blend into a smooth, fine paste.
   • Heat 4 tbsp of oil in a small pan over medium-low heat. Add the ground chilli-garlic paste and sauté for 8-10 minutes, stirring frequently, until the paste darkens in color and oil begins to separate at the edges.
   • Stir in 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt. Mix well and cook for another 2 minutes. Set your fresh Schezwan sauce aside.
3. 3

   Stir-fry the Rice and Noodles

   • Heat 2 tbsp of oil in a large wok or skillet on high heat. Once shimmering, add 2 tbsp of finely chopped garlic and 1 tbsp of finely chopped ginger. Stir-fry for 30 seconds until aromatic.
   • Add 1.5 cups of mixed shredded vegetables and stir-fry for 2-3 minutes until they are tender-crisp.
   • Add the cooled cooked rice and boiled noodles to the wok. Add 1 tbsp soy sauce, 1 tbsp rice vinegar, 0.5 tsp black pepper, and 0.5 tsp salt.
   • Add 1/4 cup of your prepared Schezwan sauce (or more, to taste). Toss everything vigorously on high heat for 2-3 minutes, ensuring everything is well-combined and heated through. Transfer to a serving platter and keep warm.
4. 4

   Prepare the Chicken Gravy

   • Heat the remaining 2 tbsp of oil in the same wok or a separate pan over high heat. Add the marinated chicken and stir-fry for 4-5 minutes until it's cooked through and golden brown. Remove the chicken from the wok and set aside.
   • In the same wok, add the remaining chopped garlic and ginger. Sauté for 30 seconds.
   • Add the onion petals and capsicum squares. Stir-fry for 2 minutes until they are slightly softened but still have a crunch.
   • Stir in 2 tbsp of the prepared Schezwan sauce, 1 tbsp soy sauce, 0.5 tsp sugar, and 0.5 tsp salt.
   • Pour in 1.5 cups of chicken stock and bring the mixture to a rolling boil.
   • In a small bowl, mix 1 tbsp of cornflour with 3 tbsp of water to create a smooth slurry. While stirring the gravy continuously, slowly pour in the slurry. Cook for 1-2 minutes until the gravy thickens to your desired consistency.
   • Return the cooked chicken to the gravy and stir to coat well. Let it simmer for one minute.
5. 5

   Assemble and Serve

   • To serve, place a generous portion of the Schezwan fried rice and noodles mixture onto each plate or bowl.
   • Ladle the hot chicken gravy over the top of the rice and noodles.
   • Garnish with freshly chopped spring onions and serve immediately for the best experience.