If I have to describe this dish of mine I would say ... it is spicy, tangy, sweet and deliciously savoury. This Schezwan styled chicken drumsticks certainly lives up to every members expectations. It is one of my favourite chicken recipe. It's a semi-dry version... you can have it as an appetizer or as a main course by serving it with fried rice, noodles or salads.
Ingredients :
For Schezwan sauce :
14-15 dry red chillies
8-10 garlic cloves crushed or minced
1 inch piece ginger minced
1/2 tsp pepper powder
2 tblsp tomato sauce
1 tblsp vinegar
1 tsp chilli sauce
1/2 tsp soya sauce
salt to taste
2 tblsp oil
For cooking drumsticks :
4-5 Chicken legs/drumsticks
1 capsicum thinly sliced
1 carrot thinly sliced
4-5 spring onion whites thinly sliced
small piece cabbage thinly sliced
2-3 tblsp schezwan sauce
1 tsp pepper powder
5-6 garlic cloves minced
1 tblsp butter/oil
1 tsp soya sauce
salt to taste
few spring onion greens for garnishing
Method :
1. To make red chilli paste, soak the dry red chillies in hot water for an hour and grind it to a fine paste in the mixer.
2. In a non stick pan heat oil add minced ginger and garlic and saute on a slow flame ...taking care not to burn them.
3. Add the red chilli paste and fry for sometime ( atleast for 2-3 minutes)
4. Add pepper powder, the sauces and little water and cook until oil separates. Add more 5-6 tblsp water, salt and check the seasonings and cook for more 2-3 minutes. Your schezwan sauce is ready.
5. Wash, clean the legs/ drumsticks well.
6. Marinate the chicken with 2 tblsp schezwan sauce for atleast half an hour.
7. Heat a non stick wok/pan, melt the butter or oil and saute the thinly sliced vegetables. Sprinkle salt, pepper and minced garlic and saute for sometime.
8. Add 1 tblsp of schezwan sauce, soya sauce and the marinated chicken. Mix well. Cover with lid and let cook for 20-25 minutes or till the chicken is done.
9. When done, transfer to a serving dish and garnish with veggies and spring onion greens.
Ingredients :
For Schezwan sauce :
14-15 dry red chillies
8-10 garlic cloves crushed or minced
1 inch piece ginger minced
1/2 tsp pepper powder
2 tblsp tomato sauce
1 tblsp vinegar
1 tsp chilli sauce
1/2 tsp soya sauce
salt to taste
2 tblsp oil
For cooking drumsticks :
4-5 Chicken legs/drumsticks
1 capsicum thinly sliced
1 carrot thinly sliced
4-5 spring onion whites thinly sliced
small piece cabbage thinly sliced
2-3 tblsp schezwan sauce
1 tsp pepper powder
5-6 garlic cloves minced
1 tblsp butter/oil
1 tsp soya sauce
salt to taste
few spring onion greens for garnishing
Method :
1. To make red chilli paste, soak the dry red chillies in hot water for an hour and grind it to a fine paste in the mixer.
2. In a non stick pan heat oil add minced ginger and garlic and saute on a slow flame ...taking care not to burn them.
3. Add the red chilli paste and fry for sometime ( atleast for 2-3 minutes)
4. Add pepper powder, the sauces and little water and cook until oil separates. Add more 5-6 tblsp water, salt and check the seasonings and cook for more 2-3 minutes. Your schezwan sauce is ready.
5. Wash, clean the legs/ drumsticks well.
6. Marinate the chicken with 2 tblsp schezwan sauce for atleast half an hour.
7. Heat a non stick wok/pan, melt the butter or oil and saute the thinly sliced vegetables. Sprinkle salt, pepper and minced garlic and saute for sometime.
8. Add 1 tblsp of schezwan sauce, soya sauce and the marinated chicken. Mix well. Cover with lid and let cook for 20-25 minutes or till the chicken is done.
9. When done, transfer to a serving dish and garnish with veggies and spring onion greens.
Comments
Post a Comment