Beggar's Chicken
This traditional Chinese dish features a whole chicken, stuffed with aromatics, wrapped in lotus leaves and clay, then slow-baked. The result is incredibly tender, flavorful meat that falls off the bone.
An original recipe by Forkin
- Total time
- 5 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain gluten, molluscs, nuts, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcswhole chicken, about 1.5kg, patted dry
marinade
- 4 tbspsoy sauce
- 2 tbspshaoxing wine
- 1 pcsginger, sliced
- 2 pcsscallion, cut into large pieces
stuffing
- 100 gchestnut, peeled and cooked
- 50 gshiitake mushroom, dried, rehydrated and sliced
- 100 gpork belly, diced
- 50 gbamboo shoot, diced
stuffing seasoning
- 1 tbspoyster sauce
- 1 tspsesame oil
- 0.5 tspwhite pepper
wrapping
- 2 pcslotus leaf, dried, rehydrated
clay
- 500 gall-purpose flour
- 250 mlwater
Equipment
hammer · rolling pin · large bowl · baking sheet · frying pan
The method
Step by step
- 1
In a large bowl, combine the soy sauce, shaoxing wine, sliced ginger, and cut scallion.
About 2 min
- 2
Place the whole chicken into the marinade, ensuring it is coated well inside and out.
About 1 min
- 3
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, turning occasionally.
About 30 min
Cook’s note: Longer marinating time will result in more flavorful chicken.
- 4
While the chicken marinates, prepare the stuffing by sautéing the diced pork belly in a pan until lightly browned.
About 5 min
- 5
Add the rehydrated shiitake mushrooms, cooked chestnuts, and diced bamboo shoots to the pan.
About 2 min
- 6
Stir in the oyster sauce, sesame oil, and white pepper, cooking for another 2-3 minutes until fragrant.
About 3 min
- 7
Remove the chicken from the marinade and discard the ginger and scallion.
About 1 min
- 8
Loosely stuff the chicken cavity with the prepared stuffing mixture.
About 3 min
Cook’s note: Do not overstuff, as the ingredients will expand slightly during cooking.
- 9
Carefully wrap the stuffed chicken in the rehydrated lotus leaves, ensuring it is fully enclosed.
About 5 min
Cook’s note: You may need to overlap the leaves to cover the chicken completely.
- 10
Wrap the lotus leaf-wrapped chicken tightly in a large sheet of aluminum foil.
About 2 min
Cook’s note: This provides an extra layer of protection and helps retain moisture.
- 11
Preheat your oven to 180°C (350°F).
About 15 min
- 12
In a large bowl, combine the all-purpose flour with water, mixing until a stiff dough forms.
About 5 min
Cook’s note: Add water gradually until the desired consistency is reached.
- 13
On a clean surface, roll out the flour dough into a large sheet, big enough to completely encase the chicken.
About 5 min
Cook’s note: Aim for a thickness of about 1 cm.
- 14
Place the foil-wrapped chicken in the center of the dough and carefully fold the dough around it, sealing all seams to create a tight clay shell.
About 10 min
Cook’s note: Ensure there are no cracks in the clay to prevent steam from escaping.
- 15
Place the clay-encased chicken on a baking sheet.
About 1 min
- 16
Bake in the preheated oven for 4 hours.
About 4 hr
- 17
After baking, remove the chicken from the oven and let it rest for 30 minutes.
About 30 min
Cook’s note: This resting period allows the juices to redistribute, leading to a more tender chicken.
- 18
Carefully crack open the hardened clay shell with a hammer or a sturdy blunt object.
About 5 min
Cook’s note: Be gentle to avoid damaging the lotus leaves inside.
- 19
Remove the aluminum foil and lotus leaves to reveal the perfectly cooked chicken.
About 2 min
- 20
Serve whole at the table and carve, or shred the meat directly.
Keep it good
Store leftover Beggar's Chicken in an airtight container in the refrigerator.
Gently reheat portions in a microwave or oven until warmed through.
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