Beggar's Chicken Recipe
A famous baked dish in which chicken is wrapped in lotus leaves and clay, then slowly baked to achieve a distinct flavor.
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Ingredients
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Main Ingredients
Marinade
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, Shaoxing wine, oyster sauce, five-spice powder, minced ginger, minced garlic, brown sugar, salt, and black pepper. Mix well to create a marinade.
- 2
Prepare the Chicken
Clean the whole chicken thoroughly and pat it dry with paper towels. Place the chicken in the marinade and ensure it is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Wrapping and Baking
- 3
Prepare Lotus Leaves
Soak the lotus leaves in warm water for about 30 minutes until they soften. Drain and pat them dry.
- 4
Wrap the Chicken
Lay the lotus leaves flat on a large surface. Place the marinated chicken in the center of the leaves. Fold the leaves over the chicken tightly, ensuring it is fully wrapped. If necessary, use kitchen twine to secure the wrapping.
- 5
Prepare Clay
In a bowl, mix the food-grade clay with enough water to create a thick paste. You may need to knead it a bit to achieve the right consistency.
- 6
Wrap in Clay
Cover the wrapped chicken in lotus leaves with the clay mixture, ensuring it is completely encased. This will create a seal during baking.
- 7
Bake the Chicken
Preheat your oven to 180°C (350°F). Place the clay-wrapped chicken on a baking tray. Bake in the oven for about 2 hours. The clay will harden and create a seal that retains all the flavors.
Serving
- 8
Serve the Chicken
Once the baking time is complete, remove the chicken from the oven and let it rest for 15 minutes. Carefully break the clay open, unwrap the lotus leaves, and garnish with chopped green onions and cilantro before serving.
