Ingredients
-
1
-
2
-
1
-
3
-
1
-
1
-
1/4
-
1/2
-
1/4
-
2
-
1
-
3
-
-
-
Directions
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 , I am curious who you got this from, as I am a Beauchamp :), An amazing dish! The chicken is soft and juicy My family and I loved it used my pure clay pot as dutch oven and the results were fantastic use it to make almost any recipe and get the best results Here is the website where I learnt the to cook in these amazing pots
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soak Clay Cooker in Water 10 Minutes. |
|
2
Done
|
Make Stuffing of Egg, Scallions, Spinach, Rice, and Ham. |
|
3
Done
|
Rub Chicken Inside and Out With Hot Pepper Paste, and Stuff Bird. |
|
4
Done
|
Mix All Other Ingredients in a Bowl, and Pour Over Bird. |
|
5
Done
|
Place the Wet Clay Cooker in a Cold Oven and Cook at 450 Degrees For About 1 3/4 Hours. |
