Beauchamp S Stuffed Szechuan Chicken Recipe

Ingredients for Beauchamp S Stuffed Szechuan Chicken

• Roasting Chickens
• 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
• Smoked Ham
• Dry Sherry
• Soy Sauce
• Gingerroot
• Cinnamon Stick
• Garlic Cloves
• Salt And Pepper

How to Make Beauchamp S Stuffed Szechuan Chicken

1. Soak your clay cooker in water for 10 minutes.
2. 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.
3. 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.
4. 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.
5. 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).