Ingredients for Chicken Pot Rice Recipe

3 Tbsp Oil

3 Tbsp Ginger & Garlic

300 gms Boneless Chicken

Salt

1/2 Cup Onion

4 Green Chillies

1 Cup Baby Corn & Carrots

1 Litre Water

1 Cup Zucchini

1 Cup Capsicum

2 Tbsp Soya Sauce

1 Tsp Vinegar

2 Tbsp Schewan Sauce

1/4th Tsp Black Pepper Powder

1/2 Tsp Sugar

3 Tbsp Cornflour + 1 Cup water

Spring Onions

2 Tbsp Oil

2 Tbsp Butter

750 gms Rice

1 Tsp Soya Sauce

Spring Onions

Steps for Chicken Pot Rice Recipe

1. Heat 3 Tbsp oil in a wok, add chopped Ginger & Garlic and sauté it for a minute on high flame. Add 300 gms Boneless Chicken cubes and Salt. Fry the Chicken for 4-5 minutes on high flame.

2. Add sliced Onion, slit Green Chillies, sliced Baby corns and sliced Carrots. Fry it for 2-3 minutes on high flame.

3. Add 1 Litre Water and let it boil. Once it starts boiling lower the flame. Cover the wok with the lid and let it cook for 4-5 minutes.

4. After 5 minutes add sliced Zucchini, Capsicum and let it boil. Add Soya Sauce, Vinegar, Schewan Sauce, Black Pepper Powder and Sugar. Mix everything well and keep the flame high.

5. Add diluted Corn flour mixture gradually in the gravy and keep stirring until the consistency becomes thick. While adding the Corn flour mixture, keep the flame low

6. Add chopped Spring Onions and increase the flame. Stir it for once and off the flame.

7. Heat 2 Tbsp Oil and 2 Tbsp Butter in a wok. Add 700gms boiled rice (When you boiled the rice add oil so that it does not stick to each other and little salt as soya sauce includes salt), Soya Sauce and chopped Spring Onions. Mix everything properly.

8. Cook the rice for 4-5 minutes on low flame.

9. In a serving dish put the rice and Chicken Gravy in the centre.

10. Garnish with chopped Spring Onions and Chicken Pot rice is ready to serve.