BEAUCHAMP'S STUFFED SZECHUAN CHICKEN

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Beauchamp's Stuffed Szechuan Chicken image

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

1 (3 lb) roasting chickens
2 teaspoons hot pepper paste (conimex)
1 egg (beaten)
3 scallions (chopped)
1 cup spinach (dry and chopped)
1 cup rice (cooked)
1/4 cup smoked ham (small cubes)
1/2 cup dry sherry
1/4 cup soy sauce (lite)
2 slices gingerroot (fresh)
1 cinnamon stick
3 garlic cloves (crushed)
salt and pepper (to taste)

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

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