SZECHWAN CHICKEN

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.
INGREDIENTS
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

PREPARATION
1. Cut the chicken,retaining the bone,into small serving sized pieces.
2.Combine all the ingredients mentioned under ‘For the Marinade’and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies,sesame seeds and spring onion andstir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.

Sending this to the event, Theme for the Month-September-CHICKEN,hosted by Srilekha of Me and My Kitchen

16 thoughts on “SZECHWAN CHICKEN

  1. Thank u illtharasi for ur lovely comments,u have a wonderful blog..

    sripriya dear,thank u very much for ur comments

    Suma,thank u yaar for ur comments

    Mona,thank u very much yaar

    thanku srivalli,for ur good comments

  2. Thanks for sharing this link, but unfortunately it seems to be down… Does anybody have a mirror or another source? Please reply to my message if you do!

    I would appreciate if a staff member here at fooddamaka.blogspot.com could repost it.

    Thanks,
    Jack

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