BEAUCHAMP'S STUFFED SZECHUAN CHICKEN
This recipe for a Clay Cooker was given to me by my friend Beauchamp more than 20 years ago. It is a great Winter time meal. The ingredients scared me for at least ten years, but when I did make it, it was a hit with the whole family. This is my favorite recipe to make in the clay cooker. I have used 2 tablespoons of red chili chutney for the pepper paste. I am revising the time and the order of ingredients to make the recipe easier to follow. I allow at least 3 hours to make this, as I am slow. I have a Zaar friend Cheri who has asked me about this recipe. I wish her and Scott the best! After numerous meals, we decided to have a dinner party around this recipe...
Provided by Sweetiebarbara
Categories One Dish Meal
Time 2h45m
Yield 1 stuffed chicken, 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 712.9, Fat 36.4, SaturatedFat 10.4, Cholesterol 206.9, Sodium 1182.9, Carbohydrate 42.6, Fiber 1.4, Sugar 0.9, Protein 45
10 MINUTE SZECHUAN CHICKEN
Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)
Provided by Saturn
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SZECHUAN BRAISED CHICKEN
Make and share this Szechuan Braised Chicken recipe from Food.com.
Provided by JoyfulCook
Categories One Dish Meal
Time 46m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
- Blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
- Toast Szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. Marinade for half an hour,.
- In a cup place the stock, Soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
- Heat wok and add half of the oil. Stir fry the vegetables and place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
Nutrition Facts : Calories 344.4, Fat 20.6, SaturatedFat 5.2, Cholesterol 98, Sodium 488.9, Carbohydrate 3.8, Fiber 0.3, Sugar 1, Protein 33.5
SZECHUAN SESAME CHICKEN
Easy dish and delicious. Szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. Should always be roasted before use. If not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg C for 15 minutes.
Provided by Baz231
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
- Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
- Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
- Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).
Nutrition Facts : Calories 292.7, Fat 16.8, SaturatedFat 2.9, Cholesterol 80, Sodium 366.2, Carbohydrate 4.8, Fiber 0.6, Sugar 2.6, Protein 28.4
SZECHUAN CASHEW CHICKEN
This dish has a wonderful, authentic taste, and is spicy. It's easy to make if you have all ingredients prepped and ready in bowls before you begin cooking.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Combine marinade ingredients in a bowl and stir in the chicken pieces to coat.
- Let stand at room temperature for 20 minutes;drain.
- Pour 3 Tbsp peanut oil into a very large skillet or wok.
- Heat to medium high.
- Stir-fry the chicken in the oil in 3 to 4 batches, until lightly browned; remove to a plate or bowl and sprinkle generously with garlic powder.
- Wipe out skillet or wok with a paper towel.
- Add remaining 3 Tbsp oil to wok or skillet, and stir-fry the vegetables, crushed red pepper flakes, and ginger together for about 4 minutes.
- Add chicken to the skillet.
- Combine sauce ingredients and pour over chicken and vegetables.
- Cook and stir over medium heat until sauce is thickened.
- Mix in cashews.
- Serve immediately with rice.
- Preparation time is cooking time.
Nutrition Facts : Calories 585.9, Fat 27.7, SaturatedFat 5.2, Cholesterol 109.7, Sodium 1642.2, Carbohydrate 27, Fiber 3.5, Sugar 10.6, Protein 53
SZECHUAN CHICKEN
Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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