Beauchamp's Stuffed Szechuan Chicken
165 mins (prep 60, cooking 105)
13 ingredients
1 servings
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!

Categories:  chicken , seasonal , winter , poultry , main-dish , oven , meat , whole-chicken , equipment , <-4-hours , one-dish-meal , time-to-make ,
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Serving Size (404.3 g)
Servings 1
Amount per Serving
Calories 1027.1 Calories from Fat 118.26
% Daily Value *
Total Fat 13.14g 20.21%
Saturated Fat 3.21g 16.03%
Trans Fat 0.11g %
Cholesterol 27.22mg 9.07%
Sodium 3960.65mg 165.03%
Total Carbohydrate 200.39g 66.8%
Dietary Fiber 8.92 g 35.66%
Sugars 19.59 g %
Protein 27.34g 54.68%
Vitamin A 4073.78IU% Vitamin C 11.24mg%
Calcium 246.39mg% Iron 11.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot pepper paste, smoked ham, dry sherry, salt and pepper