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Restaurants›Walk-On's Sports Bistreaux - Columbia, MO›Beggar's Chicken Recipe

Beggar's Chicken Recipe

Name: Walk-On's Sports Bistreaux - Columbia, MOs Beggar's Chicken Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 each whole chicken (about 1.2–1.6 kg); 3 tbs light soy sauce; 1 tbs dark soy sauce; 2 tbs Shaoxing rice wine (or dry sherry); 1 tbs oyster sauce; 1 tsp sesame oil; 1 tsp granulated sugar; 1 tsp ground white pepper; 1 tsp salt; 6 g ginger (fresh), sliced; 4 each garlic cloves, smashed; 3 each scallions (green onions), cut into 5 cm pieces; 8 each chestnuts, peeled and halved (or shiitake mushrooms rehydrated and chopped); 1 cup cooked glutinous rice (warmed); 1 each Chinese sausage (lap cheong), thinly sliced; 3 each soy-marinated shiitake mushrooms, chopped; 1 tsp sesame oil (for stuffing); 1 tsp light soy sauce (for stuffing); 2 each large lotus leaves (or banana leaves), softened; 2 sheets aluminum foil; 500 g pottery clay or food-grade clay (if available) OR flour-salt dough; 200 ml water (for dough or softening leaves); 1 tsp vegetable oil (to lightly oil leaves); 10 g fresh cilantro leaves; 1 tsp light soy sauce (to serve)

Inspired by Walk-On's Sports Bistreaux - Columbia, MO

Time3h 30m

Serves4

Beggar's chicken, which is cooked in leaves and clay, is a famous baked dish, specific to the southern Chinese provinces.

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Ingredients

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Marinated chicken

1 each whole chicken (about 1.2–1.6 kg)

3 tbs light soy sauce

1 tbs dark soy sauce

2 tbs Shaoxing rice wine (or dry sherry)

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tsp granulated sugar

1 tsp ground white pepper

1 tsp Celtic sea salt

0.21 oz (6 g) ginger (fresh), sliced

4 each garlic cloves, smashed

3 each scallions (green onions), cut into 5 cm pieces

Stuffing (optional, traditional aromatic filling)

8 each chestnuts, peeled and halved (or shiitake mushrooms rehydrated and chopped)

1 cup cooked glutinous rice (warmed)

1 each Chinese sausage (lap cheong), thinly sliced

3 each soy-marinated shiitake mushrooms, chopped

1 tsp sesame oil (for stuffing)

1 tsp light soy sauce (for stuffing)

Wrapping and sealing

2 each large lotus leaves (or banana leaves), softened

2 sheets aluminum foil

1 1/8 lb (500 g) pottery clay or food-grade clay (if available) OR flour-salt dough

7/8 cup (200 ml) water (for dough or softening leaves)

1 tsp vegetable oil (to lightly oil leaves)

Finishing (optional garnish)

1/3 oz (10 g) Fresh cilantro leaves

1 tsp light soy sauce (to serve)

Method

Marinated chicken

Prepare and marinate chicken

Clean the whole chicken: remove giblets, pat dry inside and out. Make several small slashes in the thick parts (thighs and breasts) so the marinade penetrates.

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

Rub half of the marinade inside the cavity and all over the exterior of the chicken. Place sliced ginger, smashed garlic and scallions inside the cavity and under the skin where possible.

Reserve the remaining marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.

Stuffing (optional)

If using stuffing, mix warmed glutinous rice, sliced Chinese sausage, chopped marinated shiitake mushrooms and chestnuts in a bowl. Add 1 tsp sesame oil and 1 tsp light soy sauce; toss to combine.

Stuff about half of the mixture into the chicken cavity before sealing; reserve the rest to serve alongside or to place under the bird when wrapping.

Wrapping and sealing

Soften lotus or banana leaves by briefly steaming or passing quickly over a flame, then wipe dry. Lightly oil the leaves so they won’t stick to the chicken.

Lay two leaves overlapping on a work surface. Place the marinated and stuffed chicken in the center, breast side down. Fold the leaves snugly over the chicken, tucking edges to fully enclose it.

Wrap the leaf-covered chicken tightly in aluminum foil to hold the shape and provide a moisture barrier.

If using food-grade clay: knead the clay with water until pliable and roll into a sheet large enough to encase the foil-wrapped chicken. If using flour-salt dough: mix 300 g flour with 200 g salt and enough water to form a firm dough, knead until smooth and roll out.

Completely encase the foil-wrapped chicken in the clay or dough, sealing seams so steam cannot escape. Smooth the surface. Let rest 10 minutes to set slightly.

Baking

Preheat oven to 180°C (350°F). Place the clay/dough-encased chicken on a baking sheet or shallow pan to catch any accidental leaks.

Bake for 2 to 2 1/2 hours. For a 1.2–1.6 kg chicken, plan about 2 hours; larger birds may need up to 2 1/2 hours. The internal temperature (after cracking the shell) should reach 75°C (165°F) in the thickest part of the thigh.

Optional: for a slightly crisper skin on the wrapped bird, during the last 15 minutes carefully crack or remove a small patch of the clay/dough and leave the foil and leaves in place so heat reaches the skin — proceed cautiously to keep moisture.

Unmolding and serving

Remove the baking sheet from oven and let rest 10–15 minutes. Crack and break away the clay or dough shell using a small hammer or the back of a spoon. Peel away foil and leaves.

Transfer the chicken to a cutting board. Reserve the aromatic juices collected in the foil; you can strain and serve them as a light sauce.

Carve the chicken into portions. Serve with the reserved stuffing and garnish with cilantro. Provide a little extra soy sauce if desired.