Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beauchamp's Stuffed Szechuan Chicken Recipe
    Lost? Site Map

    Beauchamp's Stuffed Szechuan Chicken

    Beauchamp's Stuffed Szechuan Chicken. Photo by Sweetiebarbara

    1/11 Photos of Beauchamp's Stuffed Szechuan Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    1 hr

    1 hr 45 mins

    Sweetiebarbara's Note:

    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...

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6


    stuffed ...

    Units: US | Metric


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

    Ratings & Reviews:

    • on September 07, 2014


      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=>website</a> where I learnt the to cook in these amazing pots.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beauchamp's Stuffed Szechuan Chicken

    Serving Size: 1 (233 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 712.8
    Calories from Fat 327
    Total Fat 36.3 g
    Saturated Fat 10.4 g
    Cholesterol 206.9 mg
    Sodium 1182.8 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 1.3 g
    Sugars 0.9 g
    Protein 44.9 g

    The following items or measurements are not included:

    hot pepper paste

    smoked ham

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites