Beggar's Chicken Recipe
A famous baked dish wrapped in lotus leaves and clay, known for its unique flavor.
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Ingredients
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Main Ingredients
Marinade
Clay Wrapper
Method
Preparation of Chicken
Clean and Marinate
Rinse the whole chicken under cold water and pat it dry with paper towels. In a large bowl, combine soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, five-spice powder, ground black pepper, minced garlic, and grated ginger. Rub this marinade all over the chicken, making sure to get it under the skin as well. Cover and refrigerate for at least 2 hours, preferably overnight.
Wrapping the Chicken
Prepare Lotus Leaves
Soak the lotus leaves in warm water for about 30 minutes to soften them. Once softened, drain and pat dry.
Wrap Chicken
Lay out 3 lotus leaves, overlapping them slightly. Place the marinated chicken in the center and fold the leaves over the chicken, ensuring it is completely wrapped. Tie with kitchen twine if necessary.
Preparing Clay Wrapper
Prepare Clay
Mix the clay with a little water to form a paste. This will be used to seal the wrapped chicken.
Seal the Chicken
Spread a layer of the clay paste on a baking tray. Place the wrapped chicken on top and cover the entire wrapped chicken with another layer of clay, sealing all edges to ensure no steam escapes during cooking.
Baking the Chicken
Bake
Preheat your oven to 180°C (350°F). Place the tray with the sealed chicken in the oven and bake for about 2 hours.
Serve
After baking, carefully remove the clay and lotus leaves from the chicken. Serve the chicken hot, garnished as desired.
