Enjoy the perfect blend of red chilli, garlic and ginger in this flavourful Sichuan Gravy. With no added preservatives, No Synthetic Colours and No artificial flavours, you can now enjoy restaurant-style Sichuan gravy in the comfort of your home.
Synthetic Vinegar [Water, Acetic Acid (INS260)], Liquid Glucose, Water, Red Chillies, Refined Soyabean Oil, Garlic, Ginger, Iodised Salt, Sugar, Emulsifiers and Stabilizers (INS1422, INS415), Soyabean Sauce [Water, Soybean, Wheat, Iodised Salt, Acidity Regulator (INS260), Flavour Enhancers (INS627, INS631) and Preservative (INS202)], Onions, Flavour Enhancer (INS635) and Spices and Condiments. CONTAINS ADDED FLAVOUR (NATURAL FLAVOURING SUBSTANCES).
Recipe for Sichuan gravy Chicken Sichuan/Paneer Sichuan. Makes 400-450g/ serves 3-4 people. Best served with steamed rice or noodles. For chicken Sichuan- Take 250g of boneless chicken dices. Marinate with 1 egg and 1 tsp cornflour. Add a pinch of salt and pepper. Fry till golden brown and keep aside. For Paneer Sichuan- take 250g of paneer dices. Add 2 tsp cornflour to a bowl and make a batter using water. Add a pinch of salt and pepper to this mix. Dip paneer dices in this batter, fry till golden brown and keep aside. Mix 135g (half bottle) of Veeba Sichuan Gravy with an equal amount of water in a bowl and keep aside. Heat a pan and sauté onion, bell peppers and spring onion till you get a brownish pink colour.
Step 3: Add the prepared chicken/ paneer and sauté for a few seconds, add the gravy mix and bring to boil. Let it simmer for a few seconds. Chicken Sichuan/ Paneer Sichuan is ready to be served. # To enjoy dry chicken Sichuan/Paneer Sichuan.
Step 4: Take out the water and add Veeba Sichuan Gravy directly to the sautéed veggies as per taste, add chicken/ paneer and toss on low flame for a few seconds.