Name: Beggar’s Chicken
Prep time: 4 min
Total time: 4 min
Yield: 6
Ingredients: 1 whole chicken (about 3-4 pounds); Salt and pepper to taste; 2 tablespoons soy sauce; 2 tablespoons Chinese rice wine or dry sherry; 1 tablespoon sesame oil; 2-3 large lotus leaves (or aluminum foil if lotus leaves are unavailable); 1 cup clay or dough (for the traditional method) or aluminum foil for wrapping; 1/2 cup shiitake mushrooms, soaked and chopped; 1/4 cup bamboo shoots, chopped; 2 green onions, chopped; 2 slices ginger; 3 cloves garlic, minced

AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyIntermediate

Yields6 Servings

Prep Time4 mins

1 whole chicken (about 3-4 pounds)

Salt and pepper to taste

2 tablespoons soy sauce

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon sesame oil

2-3 large lotus leaves (or aluminum foil if lotus leaves are unavailable)

1 cup clay or dough (for the traditional method) or aluminum foil for wrapping

For the Stuffing:

1/2 cup shiitake mushrooms, soaked and chopped

1/4 cup bamboo shoots, chopped

2 green onions, chopped

2 slices ginger

3 cloves garlic, minced

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.

Ingredients