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...”
READY IN:
2hrs 45mins
SERVES:
4-6
YIELD:
1 stuffed chicken
UNITS:
US

Ingredients Nutrition

Directions

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

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