Beauchamp'S Stuffed Szechuan Chicken - cooking 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)

Preparation

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