Beauchamps Stuffed Szechuan Chicken Recipes

BEAUCHAMP'S STUFFED SZECHUAN CHICKEN

Steps:

• Soak clay cooker in water 10 minutes.
• Make stuffing of egg, scallions, spinach, rice, and ham.
• Rub chicken inside and out with hot pepper paste, and stuff bird.
• Mix all other ingredients in a bowl, and pour over bird.
• Place the wet clay cooker in a cold oven and cook at 450 degrees for about 1 3/4 hours.

SZECHUAN CHICKEN

Steps:

• Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
• Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
• Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
• Return the chicken to the wok.
• Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.

SZECHUAN CHICKEN WITH CASHEW NUTS

Steps:

• Dice the chicken breast into ½ inch pieces, dip each piece in egg white, then in cornstarch mixed with a pinch of salt. Fry the chicken pieces in a wok with heated oil until golden brown. Drain the fried pieces of chicken and set aside.
• Fry the cashew nuts in moderately-hot oil until lightly brown and crunchy. Canned or packed cashew nuts will do.
• Slice the long dried peppers into small circumferential pieces, and chop the hot red peppers into finer pieces.
• In a separate small bowl, mix the soy sauce, salt, sugar, vinegar, and sesame oil.
• Heat 4 tablespoons of oil in a wok, add the chopped garlic, all of the sliced red peppers, the spring onions. ~Stir fry for 3 minutes.
• Add the chicken and the cashew nuts.
• Pour the contents of the small bowl containing the mixed sauce - soy sauce, sesame oil, etc. (step number 4). Add the rice wine.
• Add 3 tablespoons of the Hoisin sauce, and stir fry over high heat for another 2 minutes, then serve.

10 MINUTE SZECHUAN CHICKEN

Steps:

• Cut chicken into 1 1/2 inch cubes.
• Lightly toss with cornstarch in bag to coat.
• Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
• Add soy sauce, vinegar, sugar and water.
• Cover and cook 3 minutes or until chicken is cooked through.
• Add green onions and cayenne; cook uncovered about 2 minutes longer.
• Serve over white rice with a side salad for a complete meal.

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Steps:

• Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
• Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
• Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

SZECHUAN CHICKEN

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH

Steps:

• Make filling:
• Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
• Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
• When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
• If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
• Make and assemble chicken:
• Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
• Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
• Place one-fourth of the cooled prepared filling in the center of each breast.
• Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
• Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
• If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
• To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
• Remove the chicken breasts with tongs and allow to rest for 5 minutes.
• Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.