Tantilising Schezwan chicken recipe
We have found another way to spice up the protein-rich chicken. This time we have taken inspiration from the Chinese and have cooked it up in the famous schezwan sauce to make a hot and spicy gravy. The chicken is boneless and the dish promises immense culinary joy. Paired with Chinese fried rice, it makes for a fabulous meal. It can also be eaten with regular rice or rotis.
Ingredients:
1 kg chicken, boneless pieces
15 – 20 red chilies
5 – 7 garlic, chopped
1 tspn ginger – garlic paste
2-3 chilies
For sauce:
1 tbspn oil
4-5 cloves garlic, chopped
1 ginger, chopped
1 small onion, chopped
A few sprigs celery
1 tsp ajinomoto
1 tsp sugar
Salt as per taste
2 tbspn vinegar
½ cup chicken stock or water
1 tsp cornflour
2 tbsp all purpose flour or maida
oil to fry
2-3 spring onions, chopped
Method:
1. Boil the chilies and garlic flakes together and then grind to a fine paste.
2. Heat oil in a pan and fry the chopped garlic and ginger along with the chopped onion and celery.
3. Now add the chilly and garlic paste along with aijonomoto, sugar, salt and vinegar.
4. Add ½ cup chicken stock or water and let it cook.
5. Mix 2 tbspn of maida with 1tsp of cornflour and salt. Coat the chicken pieces in this mixture.
6. In a pan, heat the oil and deep fry the chicken pieces. Let them turn golden brown and then remove and keep aside.
For gravy:
1. In another pan, heat 1 tbspn of oil and sauté the ginger garlic paste, chillies and add 2 to 3 chopped spring onions and sauté.
2. Now add the already prepared schezwan sauce and the fried chicken and cook till done.
Recipe Courtesy: Mrs. Zahabia Motorwala, Home maker, Mumbai
Image courtesy: ©Thinkstock photos/ Getty images
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