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Recipe Ingredients
- 1 kg chicken boneless chunks
- Greens of spring onions, chopped
- Rice to serve with
- Szechuan sauce :
- 12 to 15 whole dry kashmiri red chillies, soaked in warm water
- 2 tbsp chopped garlic
- 6 tbsp white vinegar
- 2 tsp sugar
- 2 tbsp sesame oil
- 1 tsp salt
Recipe Method
- To make the sauce, drain out all the water from the chillies and
discard it. Grind all ingredients except the oil in a blender to a fine
paste. Keep aside.
- Heat the oil and pour over the chilli-garlic paste.
- Mix well. Add in the chicken and let cook till done. Sprinkle chopped greens of spring onions and serve with rice.
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