Schezwan Roast Chicken/ Spicy Chinese Roast Chicken
- luvlittlehearts
- Sep 8, 2016
- 2 min read
Ingredients:
Schezwan sauce- 2 tablespoons (Check the recipe below) Soya sauce- 1 teaspoon lemon juice- 1/2 Pepper- big pinch Salt- to taste Oil/ melted butter- 2-3 teaspoons
Method: Clean the chicken and pat dry score the flesh using a sharp knife; set aside. In a broad bowl add the schezwan sauce, soya sauce, lemon juice, pepper, salt and oil; mix well. Keep the chicken and rub the marinade well over the chicken keep some marinate inside the scored areas. Allow to marinate for 15-30 minutes. You can marinate up to 1 hour for more taste. Now transfer the chicken into a baking tray (line with aluminium foil if required). Cut some potatoes, garlic and onion and roll well on the leftover marinade and keep the veggies at the sides of the chicken. Meanwhile preheat the oven to 200 degrees for 10 minutes. Now decrease the temperature of the oven to 180 degrees and place the baking tray on the middle rack and bake for an hour or the chicken cooks well when it pricked with a fork.
For Szechuan sauce:
Ingredients:
Dried red chillies- 30 nos (Use Kashmiri Chilli for less spicy) Oil- 1/4 cup Garlic cloves, finely chopped-20 big cloves Ginger, finely chopped/ grated-1 inch Vinegar- 2 teaspoon
Tomato ketchup/sauce- 6 tablespoons Pepper powder- 1/4 teaspoo; Salt- to taste Sugar- 1/4 teaspoon
Method: Slit the red chillies lengthwise and remove the seeds and soak them in hot water for 30 minutes (or) boil them for 5-7 minutes.(Be careful while handling red chillies they are fiery and wash the hands well with soap). In a blender jar add the chillies and grind as a fine paste by adding little water. Heat oil in a pan and add chopped garlic and ginger and cook for about a minute on low flame till the raw smell leaves the garlic should not turn golden colour. If you get celery you can add 2 tablespoons of celery and cook for a minute of two. If you donot get it omit and continue the recipe. Now add the red chilli paste, vinegar and 1/4 cup of water and cook for two minutes till the raw chilli flavour leaves. Now add the tomato sauce and salt and sugar to balance the taste. Allow to cool to room temperature and transfer into a air tight bottle and refrigerate. This sauce wont spoil easily like pickle as the oil floats on top.
Happy Cooking!
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