Beggar's Chicken Recipe
A famous baked dish cooked in leaves and clay, traditionally made by homeless beggars.
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Ingredients
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Chicken and Marinade
Aromatics & Stuffing
Wrapping & Sealing
Finishing
Method
Chicken and Marinade
- 1
Prepare and marinate
Rinse the whole chicken and pat dry with paper towels. Using your fingers, loosen the skin from the breast and thighs a little to allow marinade to penetrate. In a bowl combine Shaoxing wine, light soy, dark soy, oyster sauce, sesame oil, sugar, white pepper and salt. Rub about two-thirds of the marinade inside the cavity and under the loosened skin, and pour the remaining marinade over the outside. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight, uncovered in a shallow dish so skin can dry slightly.
Aromatics & Stuffing
- 2
Prepare aromatics
While the chicken marinates (or about 30 minutes before wrapping), arrange the ginger slices, smashed garlic, halved scallions, star anise, and rinsed tangerine peel. If using dried shiitake, rehydrate in warm water until soft, then drain and slice. If chestnuts are raw, pre-cook until tender; if using canned or pre-cooked chestnuts, drain and pat dry.
- 3
Stuff the cavity
Stuff the chicken cavity with most of the scallions, a few ginger slices, 2 garlic cloves, one star anise and the chestnuts and mushrooms. Reserve some aromatics to place under and around the chicken for extra fragrance.
Wrapping & Sealing
- 4
Prepare leaves and base
If using banana or lotus leaves, soften them by steaming or briefly passing over an open flame or blanching in hot water so they become pliable. Overlap 2 leaves to form a large square on a work surface. Place another 2 leaves in a cross underneath later for extra sealing if desired.
- 5
Wrap the chicken
Place a layer of reserved aromatics in the center of the leaf square. Set the marinated and stuffed chicken on top, breast side up. Cover the chicken with remaining ginger, garlic and scallion pieces. Fold the leaves up around the chicken to encase it fully, tucking edges tightly so juices won't escape. Wrap the leaf package once more in aluminum foil for a tighter seal.
- 6
Prepare clay or dough seal
If using traditional clay: mix the clay powder with water to form a firm, damp dough that won't crack (about 2 cups clay to 3 tbs water, adjust as needed). Roll the clay into a flat disk slightly larger than the foil-wrapped chicken. If using pizza/bread dough as a modern substitute, roll dough into a disk. Place the foil-wrapped chicken in the center and cover completely with the clay/dough, sealing all edges and smoothing the surface so steam cannot escape. If you prefer not to use clay, you can omit this step and bake the foil-wrapped chicken directly, but the clay/dough gives the characteristic steam-roast effect.
- 7
Bake
Preheat the oven to 325°F (165°C). Place the sealed chicken on a rimmed baking sheet. Bake for 2 to 2 1/2 hours for a 3–4 lb chicken, checking after 2 hours. The internal temperature at the thickest part of the thigh should reach 165°F (74°C). If using clay, allow the package to cool for 15–20 minutes after removing from the oven before breaking the clay shell. If baking without clay, carefully open the foil and check for doneness; if skin needs browning, remove leaves/foil for the last 10–15 minutes and increase oven to 400°F (205°C) to crisp the skin.
Finishing
- 8
Unwrap and serve
If you used clay, crack and remove the clay shell (this is a dramatic presentation). Unwrap the leaves and transfer the chicken to a cutting board. Reserve the fragrant juices that have accumulated inside the foil/leaves; gently pour them through a sieve into a small saucepan. Skim off excess fat, then warm the liquid; adjust seasoning with a splash of soy or stock if needed to make a light sauce. Carve the chicken and serve with the reserved sauce, garnished with chopped cilantro or scallions.
- 9
Storage
Leftover chicken keeps in an airtight container refrigerated for 3–4 days. Reheat gently, covered, in a 325°F (165°C) oven until warmed through or steam to retain moisture.