Beggar's Chicken Recipe

Prepare chicken

Rinse the chicken inside and out and pat dry with paper towels. Tuck the wing tips under the body and truss the legs loosely with kitchen twine so the cavity is compact.

Make marinade

In a bowl combine Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sugar, five-spice powder, white pepper and salt. Stir until sugar dissolves, then add sliced ginger and crushed garlic.

Rub about half of the marinade evenly inside the cavity and under the skin where possible (use fingers to gently separate skin from breast and rub some marinade between skin and meat). Reserve the remaining marinade for basting and finishing.

Place the chicken in a covered container or resealable bag and marinate in the refrigerator for at least 2 hours and up to overnight for best flavor.

When ready to cook, remove chicken from refrigerator and let come to room temperature about 30 minutes. Preheat oven to 325°F (160°C).

Stuff the chicken cavity with scallions, shiitake mushroom halves, chestnuts and sliced Chinese sausage if using. Secure the cavity with a skewer or truss to keep stuffing inside.

Prepare flour paste (if not using clay)

Whisk together the all-purpose flour and water in a small saucepan until smooth. Cook over low heat, stirring constantly, until it thickens into a smooth paste (about 3–5 minutes). Stir in vegetable oil and let cool slightly.

Wrap in leaves

Lay out 2–3 large lotus or banana leaves, overlapping them. If leaves are stiff, soften by briefly heating over an open flame or dipping in hot water to make them pliable. Brush a thin layer of the flour paste onto the leaves where the chicken will sit to help seal and prevent direct contact with the clay (optional traditional step). Place the stuffed chicken in the center of the leaves, breast-side up. Fold the leaves snugly over the bird, tucking edges under to form a compact parcel.

Seal with foil

Wrap the leaf-wrapped chicken tightly in two layers of heavy-duty aluminum foil to create an airtight package. Squeeze out excess air and crimp the edges to seal.

Apply clay or outer coating

If using food-grade clay: mix clay with a little water to a thick paste (consistency of stiff dough). Roll into a slab and encase the foil-wrapped parcel completely with a 1/4–1/2 inch layer of clay, smoothing seam. If not using clay: apply remaining flour paste generously around the foil packet to create a thick seal (this is the safer home method). Let the clay/paste dry slightly (10–15 minutes) to set the seal.

Place the sealed parcel on a baking sheet or in a roasting pan.

Roast in the preheated 325°F (160°C) oven for 2 to 2 1/2 hours for a 3–4 lb chicken. The low, slow roast steams the chicken inside the sealed package. If clay cracks during cooking, it may still be fine but be aware juices can escape.

For safety, if you used clay, remove parcel from oven and allow to rest 10 minutes, then carefully crack and remove clay with hammer or heavy spoon (clay will be hard). Discard clay layer and foil. If you used only foil and paste, unwrap foil and leaves directly.

Remove the leaves and check the chicken temperature — the thickest part of the thigh should register 165°F (74°C). If slightly under, rewrap in foil (no clay) and return to oven for 10–15 minutes.

Optionally, collect the pan drippings or any juices remaining in the foil. Strain into a small saucepan. For a glossy finishing sauce, combine strained drippings with 1 tsp light soy sauce and 1/2 tsp sesame oil. Make a cornstarch slurry with 1/2 tsp cornstarch and 1 tbsp cold water, bring drippings to a simmer and whisk in slurry until slightly thickened (30–60 seconds). Adjust seasoning to taste.

Carve the chicken and arrange on a platter. Spoon finishing sauce over carved pieces or serve on the side. Garnish with additional sliced scallions if desired.

Serve immediately while hot. Traditional presentation can include cracking the outer clay in front of guests for dramatic effect.