Indo-Chinese: Burnt Garlic Chicken Mushrooms Fried Rice 🍛

Ingredients

• 100-150 gms Boneless Chicken: Preferably, the Breasts Portions- Boiled & Diced or thinly sliced/shredded
• To Taste Salt
• 3 tbsps Sesame Oil/Any Veg Neutral Oil
• 1/2 Cup Onions (Red/White Onions): Finely Chopped
• 10-12 Garlic Cloves: Roughly Chopped
• 1/4 Cup Spring Onion Bulbs: Finely Chopped
• 1/4 Cup Spring Onion Greens: Finely Chopped- Infact, we’re using both the finely chopped Scallions & the Chives, 1/4 Cup each
• 1 Cup Button Mushrooms: Diced into halves or quarters- Optional (I use it normally, when it’s readily available with it while preparing such a dish & it isn’t mandatory at all)
• 3-4 Green Chillies: Finely Chopped or As Required
• 2 Cups Cooked Rice
• 1 tsp Black Peppercorns: Freshly Cracked
• 1.5 tbsps Light Soy Sauce
• 1/2 tbsp Dark Soya Sauce
• 1 tsp Oysters Sauce
• 1 tsp Honey: To Balance Out All

Steps

1. Firstly: We need to prepare the wok for such authentic traditional Chinese Dishes or even it’s got the Indo-Chinese touch to it- The wok should be super hot & then coated well with the cold oil to it, to first season it & get it prepared to such dishes on the super hot/high flame & that’s how we get its textures, tastes right & proper or else it may tend to turn out to be soggy, mushy with a very typical sluggish textured looks & doesn’t taste good at all that way
2. Next, is to add in the measured oil to it (a bit more than its usual or normal measurements as in this can be well reserved as the garlic oil to re-use in any other dishes or cuisines surely)- Throw in the finely chopped garlic to it & sauté until they turn out to be divinely golden brown in its colours & looks- Once done, transfer it to a separate bowl along with some of its excess oil in it & use the same oil further to continue with the rest of the cooking process
3. Now, in the same oil over the high flame- Add in the finely chopped onions, sauté until translucent- in goes the finely chopped spring onions bulbs and greens (keep some of these in reserve for garnishing while finishing off) add in some salt too, to it for hastening the process, add in the chopped bell peppers, Sweetcorn Kernels, baby corns, green peas, green beans etc. or whichever veggies are readily available to you handy & you choose to use- Take your own call, while selecting them
4. Also, add in the boiled & diced/shredded chicken & mushrooms now- Sauté well until nicely cooked but keeping the flame high & continuously either tossing it (if you can) or simply stirring it well enough to get properly cooked yet, none of that should turn mushy, soggy or over cooked
5. Throw in the cooked rice into it at this point & rest all other ingredients as in the sauces, etc. mix everything together nicely to well get combined & thoroughly incorporated into the mixture- Turn off the flame & it’s absolutely ready to be served piping hot right away with certain similar Indo-Chinese gravies- Be it a Veg/Non-Veg such as in the Manchurians or Chillies or some of their other variants of the core varieties whether it’s in their authentic traditional ones or the fusions
6. Transfer it to a separate plate/Dish or directly to the serving platters- Garnish accordingly to your own way, choice & tastes- You can also choose to sprinkle some earlier sautéed burnt garlic cloves on the top for an enhanced garlicky flavour (ideally, that’s how it’s done)- However, I’ve dropped the idea for the same since, the very strong essence of the garlicky aroma kills my appetite & I myself can’t withstand such a strong one as such- Relish this DELISH, perfectly hot ENJOY YOUR MEAL