Ingredients for Beauchamp's Stuffed Szechuan Chicken
- 1 roasting chicken
- 2 tablespoons red chili chutney or Szechuan pepper paste
- 2 large eggs
- 1/2 cup chopped scallions
- 1 cup chopped fresh spinach
- 1 cup cooked rice
- 1/2 cup chopped ham
- Dry Sherry
- 1/4 cup soy sauce
- 1 teaspoon grated ginger
- Cinnamon Stick
- 1 clove minced garlic
- Salt and Pepper, to taste
- 1 cup chicken broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
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How to Make Beauchamp's Stuffed Szechuan Chicken
- Soak your clay cooker in water for 10 minutes.
- Prepare the stuffing: In a bowl, combine 2 large eggs, 1/2 cup chopped scallions, 1 cup chopped fresh spinach, 1 cup cooked rice, and 1/2 cup chopped ham.
- Generously rub the chicken inside and out with 2 tablespoons of red chili chutney (or your favorite Szechuan pepper paste). Stuff the chicken with the prepared stuffing.
- In a separate bowl, combine the following (quantities depend on your chicken size – adjust as needed): 1 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger, and 1 clove minced garlic. Pour this mixture over the stuffed chicken in the clay pot.
- Place the clay cooker (still wet) in a COLD oven. Preheat the oven to 450°F (232°C) and cook for approximately 1 hour and 45 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
3g
Fat
52g
Carbs
14g
