Beauchamp's Stuffed Szechuan Chicken

Total Time
2hrs 45mins
Prep 1 hr
Cook 1 hr 45 mins

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...

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.
Most Helpful

I am curious who you got this from, as I am a Beauchamp... :)

mikelizlaurenliam October 17, 2015

An amazing dish! The chicken is soft and juicy. My family and I loved it. I used my pure clay pot as dutch oven and the results were fantastic. I use it to make almost any recipe and get the best results. Here is the <a href=http://miriamsearthencookware.com/>website</a> where I learnt the to cook in these amazing pots.

stanview7 September 07, 2014

This is the second time I have had this and it is very very tasty, The chicken is very moist with crispy tasty skin, and the stuffing has great flavor.

Chef Rick J October 26, 2006