How to make Chicken Triple Fried Rice - SK Khazana -

Most of us love Chinese food and if you can make it home it is all the more rewarding

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breasts (चिकन ब्रेस्ट ), Cooked rice (पके हुए चावल)

Cuisine : Indo-Chinese

Course : Main Course Chicken

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Chicken Triple Fried Rice - SK Khazana

Chicken Triple Fried Rice - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Triple Fried Rice - SK Khazana Recipe

  • Chicken breasts boneless, cut into 1 inch pieces 300 grams

  • Cooked rice 1 1/2 cups

  • Noodles boiled 1/2 cup

  • Fried noodles 1/2 cup + for garnish

  • Oil to deep-fry

  • Salt to taste

  • Crushed black peppercorns to taste

  • Cornflour/ corn starch 4 tablespoons

  • Sesame oil 2 tablespoons

  • Dried red chillies 2

  • Chinese chutney 100 grams

  • Tomato ketchup 1/2 tablespoon

  • Soy sauce 1/2 teaspoon

  • Chicken breast boiled and shredded 1/2 cup

  • Spring onion greens chopped 2 tablespo for garnish

  • Eggs 4

  • Oil 4 teaspoons

  • Sliced spring onion greens for garnish

Method

Step 1

Heat sufficient oil in a wok.

Step 2

Take chicken pieces in a bowl, add salt, crushed black peppercorns, 2 tbsps cornflour in a bowl and mix well. Slide the pieces into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.

Step 3

To make the gravy, heat 1 tbsp sesame oil in a non-stick wok, break the red chillies into small pieces and add and saute for 1 minute.

Step 4

Add 70 grams of the Chinese chutney, mix well and saute till oil separates. Add 2 cups water, mix well and cook till the mixture comes to a boil.

Step 5

Add salt, crushed black peppercorns and the fried chicken pieces, mix well and allow the mixture to come to a boil.

Step 6

Add a little water to the remaining cornflour and mix well. Add 2 tbsps cornflour slurry into the boiling mixture, mix well and cook till the mixture thickens.

Step 7

To make the fried rice, heat remaining sesame oil in another non-stick wok, add remaining Chinese chutney, mix well and saute till oil separates.

Step 8

Add cooked rice, boiled noodles, tomato ketchup and soy sauce and mix well and saute for 1 minute.

Step 9

Add boiled and shredded chicken and a little salt, mix well and cook for 2-3 minutes or till the mixture gets heated through. Switch off the heat, add spring onion greens and mix well.

Step 10

To make a fried egg for each portion, break 1 egg in a bowl, add salt and whisk well with a fork.

Step 11

Heat 1 tsp oil in a small non-stick pan, add the whisked egg and cook on medium heat, turning sides, for 1-2 minutes or till done. Fold it in half and take it off the heat.

Step 12

Put some fried rice in each serving bowl, pour the chicken gravy by its side and place the cooked egg on top. Garnish with fried noodles and spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.