Beggar's Chicken Recipe

Prepare and truss chicken

Rinse the chicken and pat very dry with paper towels. Tuck wings under the back and tie the legs together with kitchen twine so the bird is compact for even cooking.

In a bowl combine light soy sauce, Shaoxing wine, oyster sauce, dark soy (if using), sugar, sesame oil, white pepper and salt. Add sliced ginger and smashed garlic.

Rub half of the marinade thoroughly under the skin of the breasts and around the cavity; rub the remaining marinade all over the outside of the chicken. Place the scallion bundle and 4 of the sliced ginger pieces into the cavity. Marinate for at least 2 hours in the refrigerator, ideally overnight for deeper flavor.

If using stuffing, mix chestnuts, shiitake mushrooms, bamboo shoots, sliced Chinese sausage and chopped cilantro in a bowl. Spoon this mixture into the chicken cavity before sealing/tucking the opening. Do not overstuff — allow for some space so heat circulates.

Secure the cavity with kitchen twine or skewers after stuffing to keep filling inside during cooking.

If using lotus or banana leaves: briefly pass the leaves over a gas flame or soak and blanch in hot water until pliable; pat dry. Lay 2–3 overlapping leaves on a clean surface, then place the chicken in the center. Wrap tightly so the bird is enclosed, folding edges underneath. If using parchment, wrap tightly in several layers.

Wrap the leaf- or parchment-wrapped chicken in a sheet of heavy-duty aluminum foil, sealing edges to make a tight packet. This creates a moisture barrier between the bird and the clay/dough.

To prepare the clay/dough seal: in a mixing bowl combine all-purpose flour and coarse salt. Gradually add water and knead until you have a stiff, pliable dough (similar to a firm bread dough but saltier). If you prefer the classical clay crust, use an oven-safe clay or sodium bicarbonate-based dough; this recipe uses a flour-salt dough that hardens into a protective crust during baking.

Preheat oven to 375°F (190°C). Shape the dough into a flat round large enough to be a base on a baking sheet. Place the foil-wrapped chicken on the dough, then drape and seal remaining dough over the top, completely encasing the packet. Smooth seams and press firmly to seal. Optionally press a small hole for steam to escape, but sealing fully yields more moisture retention.

Place the sealed chicken on a rimmed baking sheet. Bake in the preheated oven for 2 to 2 1/2 hours for a 3–4 lb chicken. If the bird is larger, add additional 15–30 minutes per extra pound. The dough/crust should be hard and slightly browned.

Remove the baking sheet from the oven and allow the sealed package to rest for 15–20 minutes. This lets juices redistribute and makes opening easier and safer.

Crack or cut away the hardened dough/clay with a hammer or heavy knife. Unwrap the foil, then peel back the lotus/banana leaves or parchment. Carefully transfer the chicken to a cutting board.

Carve the chicken and arrange on a platter. Spoon any accumulated juices from the foil into a small saucepan to make the finishing sauce (optional).

Make finishing sauce (optional)

Bring the collected pan juices and 1 cup chicken or mushroom stock to a simmer. Add 1 tbsp soy sauce and 1/2 tbsp oyster sauce. Stir in the cornstarch slurry and simmer until slightly thickened, about 1–2 minutes. Taste and adjust seasoning. Stir in sliced scallion and remove from heat. Spoon warm sauce over carved chicken or serve on the side.

Garnish with reserved scallion greens or cilantro if desired and serve hot. The meat should be very tender, infused with aromatics from the leaves and marinade.