Experience Chinese cuisine’s rich tradition and exquisite flavors with our Beggar’s Chicken recipe. This legendary dish tells a tale of innovation, featuring a whole chicken marinated in aromatic herbs and spices, wrapped in lotus leaves, and encased in clay before being slow-roasted to perfection. The result is incredibly tender, moist chicken infused with a blend of flavors that are a true testament to the culinary artistry of the past. Beggar’s Chicken is a culinary adventure that promises a succulent and memorable dining experience, ideal for special occasions or when you want to impress your guests.
AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediatePrepare the Chicken:
Clean the chicken and pat it dry. Rub the chicken inside and out with salt, pepper, soy sauce, rice wine, and sesame oil.
Stuff the cavity with shiitake mushrooms, bamboo shoots, green onions, ginger, and garlic.
Wrap the Chicken:
Soak the lotus leaves in water until they are pliable, then wrap the chicken entirely with the leaves. If using aluminum foil, ensure the chicken is wrapped tightly so the juices are sealed in.
If using the traditional method, encase the lotus leaf-wrapped chicken in clay or dough.
Bake the Chicken:
Preheat your oven to 375°F (190°C).
Place the wrapped chicken on a baking sheet and bake for about 1.5 to 2 hours, depending on the size of the chicken. If using clay, it will harden as it bakes.
Serve:
Once done, remove the chicken from the oven. If covered in clay or dough, crack the shell open and remove it along with the lotus leaves.
Carve the chicken and serve hot.
Ingredients
Directions
Prepare the Chicken:
Clean the chicken and pat it dry. Rub the chicken inside and out with salt, pepper, soy sauce, rice wine, and sesame oil.
Stuff the cavity with shiitake mushrooms, bamboo shoots, green onions, ginger, and garlic.
Wrap the Chicken:
Soak the lotus leaves in water until they are pliable, then wrap the chicken entirely with the leaves. If using aluminum foil, ensure the chicken is wrapped tightly so the juices are sealed in.
If using the traditional method, encase the lotus leaf-wrapped chicken in clay or dough.
Bake the Chicken:
Preheat your oven to 375°F (190°C).
Place the wrapped chicken on a baking sheet and bake for about 1.5 to 2 hours, depending on the size of the chicken. If using clay, it will harden as it bakes.
Serve:
Once done, remove the chicken from the oven. If covered in clay or dough, crack the shell open and remove it along with the lotus leaves.
Carve the chicken and serve hot.
