Schezwan Vegetable Fried Rice
Schezwan Veg Dosa
Schezwan Masala Dosa
Preparation Time : 15 mins
Brining Time : 6 hours to overnight
Cooking Time : 1 hour
Makes : 10 to 12 drumsticks
For Brining Chicken:
Chicken Drumsticks – 10 to 12
Salt – 1/4 cup
Sugar – 1/4 cup
Water to cover the chicken
For Schezwan Sauce: (Makes 1 cup sauce)Dry Red Chillies -30
Garlic – 20 cloves crushed
Ginger – 4 tblspn grated
Tomato ketchup – 3 tblspn
Soya Sauce – 1 tblspn
Salt to taste
Black Pepper Powder – 1 tsp (if you have schezwan pepper use them)
Sugar – 2 tsp
Oil – 1/4 cup
For Brining Chicken:
Take chicken in a bowl, cover it completely with water, add salt and sugar to it. Mix well. Cover it tightly with some plastic wrap and chill this in fridge overnight. Nextday remove it a hour before cooking from fridge and use.
For Sauce:Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.
Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.
By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.
Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.
Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.
Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.
Simmer this sauce for 5 to 8 mins.
Now the sauce is done. Cool this and store in a clean air tight container refrigerated.
For Schezwan Roast Chicken:
Preheat oven to 220 degree C.
Drain chicken from their brine. Take chicken and make slashes in them, now pat them completely dry.
Now arrange them in a oiled foil lined baking tray. Brush it completely with schezwan sauce.
Bake them for 15 mins. Now this seal the juices in the chicken.
Now reduce the oven temp to 150 to 160 degree C.
Now take it out, brush the chicken with sauce. Bake for 15 more mins.
Now take it out, brush the chicken with sauce. Bake for 15 more mins. remove the tray from oven.
Now increase the oven to 250 degree C on grill mode.
Brush a final layer of sauce and grill it for 1 min. This creates a beautiful caramelized texture over it.
Remove it from oven and serve.
|Start by brining the chicken, this makes it so juicy|
|cover the chicken with water|
|add salt to it|
|now add in sugar|
|mix that well|
|cover it tightly with plastic wrap|
|put this in fridge for 6 hours or overnight|
|Now lets make schezwan sauce, you need lots of chillies|
|cut them open and remove all seeds|
|Add them to 1 cup of water and boil it for 5 mins|
|Add them to blender|
|Use the drained water to make a paste out of it|
|Now take all your ingredients|
|Heat oil in a sauce pan|
|Add in crushed garlic|
|Add in grated ginger|
|Cook till they turn golden|
|Add the pureed chilli paste|
|Add tomato ketchup|
|some soy sauce|
|Add in salt, pepper and sugar|
|Mix well and simmer|
|Cool down and store them in clean bottles
|Now take the chicken from fridge|
|wipe them dry and place them in a oiled foil lined baking tray|
|brush the with sauce|
|i made some slashes on the chicken as well|
|Now i baked the at quite a high heat for 10 mins, this seals
the juices from the chicken
|now brush more sauce over it|
|Reduce the temp of oven and bake for 15 mins|
|this is how it looks after 15 mins|
|brush some more sauce over it and bake for another 15 mins|
|Now brush some more sauce and give a quick 1 min grill|
|Now it is all beautiful and caramelized|