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

4 serv.

roasting chickens↗1 lb
hot pepper paste↗2 teaspoons
(conimex)
egg↗1
(beaten)
scallions↗3
(chopped)
spinach↗1 cup
(dry and chopped)
rice↗1 cup
(cooked)
smoked ham↗1⁄4 cup
(small cubes)
dry sherry↗1⁄2 cup
soy sauce↗1⁄4 cup
(lite)
gingerroot2
(fresh)
cinnamon stick↗1
garlic cloves↗3
(crushed)
salt and pepper
(to taste)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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