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 above to watch my step by step guide.
- 1 lb Chicken breast cut into small cubes
- 1 egg
- 2 tbsps corn starch
- Salt and pepper
- 1 sliced shallot
- 2-3 tbsps finely chopped celery
- 6 tbsps Schezwan paste
- 1 tbsp dark soya sauce
- 2 tsps finely chopped coriander stalks
- 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