Beauchamp's Stuffed Szechuan Chicken |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 4 |
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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:
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) |
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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