Beggar's Chicken Recipe

Prepare and truss the chicken

Rinse the chicken and pat dry with paper towels. Tuck the wing tips under the bird. Truss the legs together with kitchen twine so the chicken holds a compact shape for even cooking.

Make the marinade

In a bowl combine Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, rock sugar, coarse salt and white pepper. Stir until the sugar dissolves.

Rub the marinade all over the chicken, including inside the cavity. Pour any remaining marinade into the cavity. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.

While the chicken marinates, prepare the aromatics: slice rehydrated shiitake mushrooms, peel and slice the ginger, cut scallions into 4–5 cm lengths. If using chestnuts, have them cooked and peeled.

Stuff the chicken cavity with half the scallions, half the ginger slices, 1 star anise, half the peppercorns and half the mushrooms and chestnuts. Place remaining aromatics (scallions, ginger, mushrooms, star anise, peppercorns, chestnuts) under and around the chicken when packing it for wrapping to infuse extra fragrance.

Prepare leaves: if using banana leaves, pass them quickly over an open flame or blanch in hot water to make them pliable and wipe dry. If using dried lotus leaves, soak until soft and pat dry. Lay two overlapping leaves on a work surface, shiny side down.

Line with aluminium foil if using: place the sheet of foil on the leaves (shiny side down), this helps prevent small bits of clay getting into the chicken and makes unwrapping easier.

Place the marinated, stuffed chicken in the center of the foil/leaves. Arrange remaining scallions, ginger, mushrooms and chestnuts around and over the chicken to create an aromatic bed.

Prepare the clay: if using unscented clay, knead with water to a pliable dough (about 400 g clay to 80 ml water) until smooth and slightly tacky but not wet. Roll or pat the clay into a large flat sheet to completely encase the leaves and chicken with a uniform 1–1.5 cm thickness. If using pastry dough substitute, roll similarly.

Wrap: bring the leaves up around the chicken and seal with the foil. Then place the wrapped chicken on the clay sheet and fold the clay up and around, sealing all seams so no steam escapes. Smooth and round the clay parcel. Alternatively, wrap in multiple leaf layers tightly and seal with kitchen twine, then encase in clay.

Preheat the oven to 180°C (350°F). Place the clay-encased chicken on a baking tray. Bake for 2 to 2.25 hours (for a 1.4–1.6 kg bird). Larger birds may require up to 2.5 hours. The clay hardens into a shell.

Check doneness: remove from oven and crack a small hole in the clay to insert an instant-read thermometer into the thickest part of the thigh; it should read at least 75°C (165°F). If not yet at temperature, reseal and return to oven for 10–15 minutes more.

Remove the baking tray from the oven and set aside for 10 minutes to allow juices to settle. Carefully crack open the clay shell with a mallet or the back of a heavy spoon. Peel away the clay and foil, then unwrap the leaves — be cautious, hot steam will escape.

Brush the chicken with melted lard or butter mixed with honey for a glossy finish (optional). Transfer chicken to a serving platter, discard leaves and any excess clay, and garnish with fresh scallion greens if desired. Carve and serve immediately, spooning the aromatic juices from the cavity over the slices.