Grilled Chicken Sizzler with Garlic Pepper Sauce | Restaurant Style Sizzler | Chef Sanjyot Keer
Full written recipe -
Ingredients:
• Chicken boneless 1 kg (breast & thigh)
• For marination:
1. Salt & black pepper powder to taste
2. Ginger garlic paste 1 tbsp
3. Light soy sauce 1 tbsp
4. Lemon juice 1 tsp
• Oil for grilling
Methods:
• Wash the chicken well, now, thinly slice the chicken breast keeping the knife diagonally, further divide the big chicken thigh piece in two halves.
• Transfer the sliced chicken in a mixing bowl, add the marinated ingredients and mix well, keep it marinated for 15-30 minutes.
• After marinating, set a grill pan or any pan on medium heat, add oil and grill the chicken slices on both the sides until cooked and tender, make sure the pan is hot enough while grilling. serve hot on a sizzler platter along with its other components.
Tip: Try to grill the breast and thigh separately as thigh takes longer time to cook compared to breast.
For garlic pepper sauce
Ingredients:
• Oil 2 tbsp
• Onions 1/4th cup (chopped)
• Garlic ½ cup (chopped)
• Ginger 1 inch (chopped)
• Green chillies 2-3 nos. (chopped)
• Refined flour 2 tbsp
• Hot water/chicken stock 1.5 litres
• Soy sauce 1 tbsp
• Ketchup 2 tbsp
• Salt to taste
• Peppercorns 1 tbsp (freshly grounded)
Methods:
• Set a wok on medium heat, add oil, onions, garlic, ginger and green chillies, stir & cook for 3-4 minutes.
• Low down the flame and add, refined flour, stir and cook for 2-3 minutes, further add hot water/chicken stock, add the stock gradually while stirring continuously.
• Further add soy sauce, ketchup, salt to taste and freshly grounded black peppercorns, mix and cook until the sauce thickens.
Tip: prefer to grind the black pepper corns fresh and keeping them coarse to get its distinct flavour.
• Garlic pepper sauce is ready, serve hot on a sizzler platter along with its other components.
For sautéed veggies
Ingredients:
• Oil 1 tsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Veggies:
1. French beans 1 cup
2. Carrots 2 nos. (batons)
• Red chilli flakes 1 tsp
• Salt & Black pepper powder to taste
• Sugar a pinch
• Lemon juice 1 tsp
• Light soy sauce 1 tsp (optional)
Methods:
• Set a wok on low heat, add oil & butter, add garlic, stir and cook for 1-2 minutes on low flame.
• Further, increase the flame to high heat, add the veggies, red chilli flakes, salt & black pepper powder to taste, sugar a pinch, lemon juice and light soy sauce, stir and cook for 1-2 minutes on high heat.
• Sautéed veggies are ready, serve hot on a sizzler platter along with its other components.
For herbed rice
Ingredients:
• Oil 1 tbsp + Butter 1 tsp
• Oregano/Mixed herbs 1 tsp
• Fresh coriander/parsley 2 tbsp (chopped)
• Cooked rice 5 cups
• Salt & black pepper powder to taste
Methods:
• Set a wok on medium heat, add oil & butter, oregano mix and freshly chopped coriander leaves and sauté briefly for a minute.
• Add the cooked rice and salt & pepper to taste, toss well and cook for 2-3 minutes. Herbed rice is ready, serve hot on a sizzler platter along with its other components.
Assembly
Ingredients:
• Sizzler pan
• Cabbage leaves
• Grilled chicken
• Herbed rice
• Homemade french fries
• Baby capsicum Mashed potato cup
• Caramelized onions
• Sautéed veggies
• Garlic pepper sauce
Methods:
• Heat the sizzler plate until its smoking hot.
• Spread the cabbage leaves over the smoking hot sizzler pan.
• Place the herbed rice, sautéed veggies, homemade french fries, baby capsicum mashed potatoes, caramelized onions, over the sizzler pan, add grilled chicken over the rice and finish by pouring the hot garlic pepper sauce. Add few pieces of cold butter on the sizzler plate below the cabbage so the pan to give the sizzling sound.
• Your chicken sizzler is ready to be served, Enjoy the hot sizzler with its sizzling sound that’s like a music to your ears.
*NOTE: If you don’t have a sizzler pan that’s totally alright, you may skip the step of using the sizzler pan and the use of cabbage & directly serve the freshly prepared dish in separate bowl or a platter.
For homemade fries -
For mashed potatoes -
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Chinese Rice and Sizzling Chicken Recipe
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Chinese Rice and Sizzling Chicken Recipe
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Sizzling Yee Mee Ala Food Court.
Untuk video kali ni, Che Nom nak masak menu sizzling mengunakan yee mee. Kita buat menu ala-ala food court pulak. Mula-mula Che Nom akan sediakan kuah sizzling, dan kriteria utama kuah sizzling yang sedap ialah kuah nya mestilah pekat, cukup rasa pedas dari cili kering, rasa umami dari cendawan shitake, rasa pedas beraroma dari lada hitam, halia, bawang putih dan juga warnanya mestilah gelap dari perbagai jenis kicap yang kita masukkan. Bahan-bahan pun mudah saja nak sediakan. Kalau makan ramai-ramai satu family waktu panas lagi, mesti best. Dengan kuah sizzling yang panas dan yee mee masih lagi ada rasa rangup tu confirm licin lah makan. Biasanya dimasak bersama sayur dan juga telur.
Kalau tak gemarkan yee mee, boleh ganti kuay teow, mee atau pun nasi.
Jumlah hudangan : 4 orang
//Bahasa Melayu
-------------------------------------
Bahan-bahan:
4 sudu besar minyak masak
4 ulas bawang putih
2 inci halia
8-10 tangkai cili kering (kurangkan cili kering separuh untuk kurang pedas)
500 gram ayam
1 sudu besar serbuk lada hitam
1 sudu kecil serbuk lada sulah
6 cawan / 1.5 liter air
1 kiub ayam
¼ cawan kicap manis
3 sudu besar sos tiram
3 sudu besar kicap cair
1 sudu besar kicap pekat karamel
8-10 cendawan shitake
3 sudu besar tepung jagung
Sedikit air
Gula secukup rasa
Garam secukup rasa
1 sudu besar minyak bijan
Yee Mee kering
Sayur bok choy
Telur
//English
------------------------------------
Ingredients:
4 tablespoons cooking oil
4 cloves garlic
2 inches ginger
8-10 stalks dried red chillies (cut down dried chilli to half for less spicy
500 grams chicken
1 tablespoon black pepper powder
1 teaspoon white pepper powder
6 cups / 1.5 liters of water
1 chicken stock cube
¼ cup sweet soy sauce
3 tablespoons light soy sauce
1 tablespoon thick caramel soy sauce
8-10 shitake mushrooms
3 tablespoons cornstarch
A little water
Sugar to taste
Salt to taste
1 tablespoon sesame oil
Dry yee mee
Bok choy vegtables
Egg
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Edible Sizzling Rice Bowl
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Here is what you'll need!
EDIBLE SIZZLING RICE BOWL
Serving: 1
INGREDIENTS
1 tablespoon canola oil
1 teaspoon ginger
8-9 shrimp, deveined and shelled
½ carrot, cut into rounds
¼ onion, sliced
1 shiitake mushroom
1 bok choy, cut into stem and leaves
Flavored Broth
½ cup water
¼ cup chicken stock
2 tablespoons sake
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 tablespoon slurry (½ tablespoon starch and ½ water)
Edible Rice Bowl
1 cup cooked short grain rice
Oil for frying
PREPARATION
Make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant. Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
Add slurry and bring to boil. Set aside.
Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice. Put another piece of parchment paper on top and roll with a rolling pin. Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
Pour warmed soup over the edible bowl while it is still hot.
Enjoy!
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Saturday Shopping
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