Chicken Sizzler

Ingredients

• 2 teaspoons sunflower or any neutral cooking oil
• 1 ½ tablespoons finely chopped onions
• 2 teaspoons minced celery
• 2 tablespoons minced garlic
• 2 teaspoons finely chopped coriander stems
• 1 teaspoon sriracha or red chilli sauce
• 2 teaspoons light soy sauce
• 1 cup vegetable stock
• 1 teaspoon garlic paste
• 2 teaspoons pepper, crushed
• ½ teaspoon sugar
• ½ tablespoon corn flour mixed in ¼ cup water
• 220 grams boneless chicken breast, cut into 3 pieces
• 1 ½ teaspoons ginger garlic paste
• ¼ teaspoon salt
• ½ teaspoon pepper, crushed
• 1 teaspoon green chilli sauce
• 1 teaspoon light soy sauce
• ½ tablespoon butter
• 1 teaspoon grated garlic
• ¾ cup cooked rice
• ¼ teaspoon salt
• 2 tablespoons chopped spring onion greens
• 6-8 florets of broccoli
• 8 beans, cut into 2
• 2 carrots, cut into 2 inch strips
• 2 cups water
• ½ teaspoon salt, divided
• 1 tablespoon sunflower or any neutral cooking oil
• 1 ½ tablespoons butter
• 1 small onion cut into rings
• ½ cup halved mushrooms, shiitake, shimeji
• 4-5 cabbage leaves, cut into ½ inch wide strips
• 7-8 fried potato wedges

Steps

1. Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.
2. Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.
3. Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
4. Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
5. Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.
6. Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.
7. Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.
8. Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.