Husband love Indo Chinese food. Esp. Spicy food.Since last week I Had been getting requests to make schezwan chicken fried rice .
schezwan sauce has tremendous flavor when added to the Chinese rice, noodles ,chicken and soups it gives unique taste. This is sauce can be used to do many indo chinese food. If you prepare this in advance and store it in fridge you can make any chinese dish in no time. You need to store this in glass bottle.
Before going to recipe of sauce let me tell some facts about this sauce (source :wiki).
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper.In Konkani it is known as tephal or tirphal.
Sichuan pepper ( literally "flower pepper") is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" sensation in the mouth. Also common are garlic, chilli peppers, ginger, star anise and other spicy herbs, plants and spices
Ingredients:
Red Chillies -10-12
Finely chopped coriander leaves - 3 teaspoon
Onion - 1/4 cup chopped (you can use spring onion take the white portion )
Tomato paste - 2 tablespoon
Garlic - 10-12
chopped ginger - 1 tbsp
Soya Sauce - 1 teaspoon
Vinegar /lemon juice - 1 teaspoon
Salt per taste
Sugar - 2 teaspoon
saffola oil - 1/2 cup
1/2 tbsp Corn starch- optional
Method:
1.Chop tomatoes in large pieces .
2.Soak the red chilli & half garlic overnight .Drain water , deseed chillies and grind to paste with half garlic . next add tomato pieces & grind with chillies.
3.Heat the oil till smoke point in the kadai. Add chopped garlic,chopped onion ,onion,and coriander leaves and salt. Fry till it's brown in color.
4. Add remaining tomato chilli paste and fry for another 2 mins. Add vinegar, soya sauce, sugar and mix it well. Add cornflour dissolved in water(use water in which chillies are soaked).
5.Fry till oil separate out from the gravy. Stir in at regular intervals .cool in jar & store in glass jar .
Tip:
Use half kashmiri & half bedgi chillies for sauce for spicy red coloured sauce .I had used andhra guntur chillies.
Last weekend he had got chicken with which I had made butter chicken & had marinated leftover chicken & stored in deep freeze.
last friday it suddenly started raining in bangalore & then the request for schezwan chicken fried rice became more obvious.So i decided to make one with home made schezwan sauce since we dont like readymade versions & using fesh sauces adds a different taste to your food.
schezwan sauce has tremendous flavor when added to the Chinese rice, noodles ,chicken and soups it gives unique taste. This is sauce can be used to do many indo chinese food. If you prepare this in advance and store it in fridge you can make any chinese dish in no time. You need to store this in glass bottle.
Before going to recipe of sauce let me tell some facts about this sauce (source :wiki).
Szechuan cuisine, Sichuan cuisine, or Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper.In Konkani it is known as tephal or tirphal.
Szechuan cuisine is composed of seven basic flavours: sour, pungent, hot, sweet, bitter, aromatic, and salty.
Sichuan pepper ( literally "flower pepper") is commonly used. Sichuan pepper has an intensely fragrant, citrus-like flavour and produces a "tingly-numbing" sensation in the mouth. Also common are garlic, chilli peppers, ginger, star anise and other spicy herbs, plants and spices
Ingredients:
Red Chillies -10-12
Finely chopped coriander leaves - 3 teaspoon
Onion - 1/4 cup chopped (you can use spring onion take the white portion )
Tomato paste - 2 tablespoon
Garlic - 10-12
chopped ginger - 1 tbsp
Soya Sauce - 1 teaspoon
Vinegar /lemon juice - 1 teaspoon
Salt per taste
Sugar - 2 teaspoon
saffola oil - 1/2 cup
1/2 tbsp Corn starch- optional
Method:
1.Chop tomatoes in large pieces .
2.Soak the red chilli & half garlic overnight .Drain water , deseed chillies and grind to paste with half garlic . next add tomato pieces & grind with chillies.
3.Heat the oil till smoke point in the kadai. Add chopped garlic,chopped onion ,onion,and coriander leaves and salt. Fry till it's brown in color.
4. Add remaining tomato chilli paste and fry for another 2 mins. Add vinegar, soya sauce, sugar and mix it well. Add cornflour dissolved in water(use water in which chillies are soaked).
5.Fry till oil separate out from the gravy. Stir in at regular intervals .cool in jar & store in glass jar .
Tip:
Use half kashmiri & half bedgi chillies for sauce for spicy red coloured sauce .I had used andhra guntur chillies.
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