Ingredients:
For the chicken-
200gms boneless chicken; cut into bite size cubes,
1 tbsp sichuan sauce (schezwan sauce),
1/2 tsp ginger-garlic paste,
1 tbsp vinegar,
Salt to taste,
3/4 cup Cornflour + wheat flour for dusting and coating,
Oil for deep frying.
For the hot garlic sauce-
10-12 cloves of garlic; freshly and finely chopped,
1 tbsp schezwan sauce,
1 tbsp red chilli paste,
2 tbsp tomato puree,
1 tbsp vinegar,
Salt and pepper to taste,
2 tbsp Olive oil,
Water.
Other-
2 cups of chopped vegetables of your choice (french beans, carrots, green, red and yellow peppers, etc),
2 onions; halved and thinly sliced,
3-4 large leaves of cabbage; slightly blanched,
1 cup cooked rice or rice noodles,
1 tbsp soy sauce,
Salt and pepper to taste,
Butter for frying,
Sizzler plate.
Method:
Marinate the chicken with ginger-garlic paste, schezwan sauce, vinegar and salt for at least 2 hours. Spread some mixture of cornflour and wheat flour on a plate. Stir in 2-3 tbsp of cornflour and wheat flour in a bowl with water and prepare a thin paste of dipping consistency. Heat oil for deep frying in a wok (kadhai) on medium flame. When oil is hot, first dust each chicken piece into the flour in the plate and then dip into the flour paste and slowly drop into hot oil. Fry these chicken pieces on low-medium flame till they are cooked and turn golden brown.
Place the sizzler plate on the flame.
In another pan, melt some butter and saute all the vegetables on low-medium flame, stirring continously for 2-3 minutes. Season them with salt and pepper. Remove from flame and set aside. Heat another pan, melt little butter and add cooked rice/noodles to it. Stir well for a minute. Then season with salt, pepper and soy sauce. Mix well, transfer to a bowl and set aside.
In the same pan, add olive oil, when hot add chopped garlic and saute for a minute. Then add schezwan sauce, chilli paste, vinegar and tomato puree and cook for a minute. Then add water to get the consistency of a sauce. Bring to boil by stirring occasionally. Then add the fried chicken pieces to this sauce and toss well.
Now remove the sizzler plate from the flame and place it onto its wooden tray. Place the cabbage leaves to cover the plate, then sprinkle sliced onion evenly over the cabbage leaves. Now one by one place cooked rice on one side, sauted vegetables on another leaving space in between for the chicken. Pour the chicken in hot garlic sauce in the center of the plate. Now scoop out dollops of butter and place it under the cabbage on the sizzler plate. Serve immediately.