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Learn how to make ‘Chicken Chopper Rice’ with our Chef Varun Inamdar.
Looking for a quick and delicious meal? Try our Chicken Chopper Rice recipe! Cooked in a savory sauce, served over fluffy rice with a half-fry egg. Garnished with spring onions for extra flavor and texture! Perfect for lunch or dinner 🤤 Watch the video and give it a try!
Chicken Chopper Rice Ingredients –
For Rice Preparation:
2 tbsp Oil
¼ cup White Onions (chopped)
¼ cup French Beans (chopped)
¼ cup Carrot (chopped)
1 Whole Egg
1 cup Rice (cooked)
Salt (as required)
Black Pepper (as required)
½ tsp Soy Sauce
For Chicken Gravy Preparation:
2 tbsp Oil
250 gms Chicken Breast (chopped)
1 Whole Egg
½ cup Schezwan Sauce
1 cup Water
1 tbsp Corn Flour (mixed with 2 tbsp water)
Salt (as required)
Black Pepper (as required)
¼ tsp Sugar
For Egg:
1 tbsp Oil
1 Whole Egg
Salt (as required)
Black Pepper (as required)
Spring Onion (for garnish)
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Today's recipe is Indo-Chinese Straight from the streets of Mumbai. The name 'Chicken Chopper Rice'. Let's begin. I'm going to divide this recipe of
'Chicken Chopper Rice' into three parts. The first one is getting the Rice right. The second one is making the gravy And the third one is the plating Which also has a topping which is a Fried
Egg, a classic fried Egg Sunny Side up With just Salt and Pepper. First things first, In a wok, I'm going to take regular Vegetable Oil. Allow the Oil to heat up. Let's begin with white Onions Immediately followed by French Beans And Carrots. Ensure that the Vegetables get cooked Just like 3/4 doneness Because you still want
the bite in the vegetables. After pan frying this for
like a minute on high flame This is a whole Egg which goes straight in. Time to add in the
Rice which is pre-cooked Now you can use long grain, short grain, Choice is completely
yours like I always say Because it's always important
to kind of personalize your recipes. Time to season this with Salt. Freshly cracked Black Pepper Less or more, you can decide And a touch of Soya. A quick few tosses. And with this, your first
component is done and ready. Let's transfer the Rice
in the serving plate. While plating it's also important
To create like a little
well right in the center. So time to push the Rice
towards the side of the plate. Time to make the gravy in the same wok. On high flame We add in a little Oil. Oil is heated up Time to add in pieces of Chicken. Well, I'm going slightly
overboard with the Chicken But of course by all means You can use little or more. Now this of course is Chicken
breast which is boneless And cut into tiny little bits. The Chicken is well cooked. Time to add in a whole Egg. Once the Egg just kind of
settles for 10-12 seconds. We start disturbing it So that the Eggs starts cooking in shards Once this is done, we add
in the Schezwan Sauce. Now this, in a lot of ways become
the base of this recipe gravy And that's the whole beauty of it. Time to add in water. We give this one quick mix. Allow this to bubble on high flame And in the interim With the remaining water You take the Cornstarch
and make a slurry. Mix this well Ensure that this is lump free And we add this to the boiling gravy. Time to adjust the seasoning With a touch of Salt. Remember the fact, that
Schezwan Sauce already has Salt. This is just for the water,
the Chicken, the Egg And lot of goodness.
Freshly cracked Black Pepper And in case, you want
to get this slightly sweeter. We add in a touch of Sugar. This is completely optional. Mix this well. And let's transfer this in the
cavity that we have created In the Rice. Let's move on to the
third and the final component That is the topping Which is a Sunny Side Egg. Time to add in Oil. We slide in the Egg And add in a touch of Salt And freshly cracked Black Pepper. Allow this to cook
undisturbed for 10 seconds And there you have
the most amazing fluffy Sunny Side Egg done and ready. Let's slide this straight onto
the Chopper Rice and Gravy like so. And add in a sprinkling of Spring Greens. With this, 'Chicken Chopper
Rice' is done and ready And to me, this is pure nostalgia. If you've always seen this
across restaurant tables and streets And wondered how to make this You now have this
recipe straight from me. And if you've never eaten this This is your chance to serve
this to yourself and to your family. This is me the Bombay Chef
Varun Inamdar signing off. Bye for now.
