Indo-Chinese – Shopping & Equipment List

We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Chicken Manchurian
Schezwan Fried rice

Shopping List:

Produce:
garlic
red onion
celery
carrot
red bell pepper (or any other color)
green onions
ginger

Dry Goods / Pantry:
dried arbol chilis
white distilled vinegar
white basmati rice (or any long-grained white rice)
soy sauce
kosher salt
high heat oil
garlic paste (or more garlic)
ginger paste (or more ginger)
sugar
cornstarch

Proteins:
boneless skinless chicken thighs
eggs

Spices:
black peppercorns
freshly ground black pepper
Schezwan peppercorns
Indian red chili powder (or cayenne pepper)

Equipment List:
Mixing bowls
Several small bowls
Fine mesh strainer
Pot to boil 4 1/2 cups of water or a kettle
Wooden spatula
Slotted spoon
Wide-mouth pot (about 3-qt capacity) to cook the rice
Wok (or any wide mouth pot) with a lid
Blender
A large plate to cool the rice
Steamer/steel colander and pot and lid to steam the chicken
Wide-mouth saucepan with lid
Small sieve (optional)