Beggar's Chicken Recipe
- 3 1/2 lb Frying chicken
- 3 x Dry lotus leaves
- 4 lb Wet modeling clay
- 1/2 lb Grnd pork
- 2 Tbsp. Salted mustard green chopped
- 1 Tbsp. Peanut oil
- 1 tsp Sugar
- 1 tsp Fresh ginger root, chopped
- 1/2 tsp Salt
- 1 Tbsp. Medium sherry
- 1 tsp Sesame oil
- 1 Tbsp. Dark soy sauce
- Prepare Chicken: Trim excess fat from chicken; remove wing tips.
- Mix mix for skin; rub chicken inside & out with it.
- Leave uncovered at room temperature, while coating is absorbed and dry.
- Repeat if necessary.
- Stuffing: In warm wok, heat peanut oil to smoking.
- Stir- fry grnd pork 2 min; add in mustard green, ginger & sugar; stir-fry 1 more minute.
- Remove & cold.
- Lotus Leaves: Number of leaves depends on their size & which of chicken.
- Reduce heat under boiling water to simmer, & steep leaves for 3-5 min, till wet through & pliable (no longer or possibly leaves may shred).
- Now soak in cool water for 10 min, or possibly longer, till time to use them; open folded leaves in cool water to wash them.
- Wrap Chicken: Preheat oven to 550 degrees.
- Stuff chicken with pork mix.
- Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped.
- Wrap chicken in 3 layers of lotus leaves.
- Tie securely with piece of cotton or possibly fiber string (do not use nylon; it might heat).
- Spread soft, wet modeling clay about 1/2" thick on sheet of newspaper.
- Bring clay pack around chicken & seal.
- Remove newspaper.
- (Use foil if clay unavailable.)
- Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven.
- Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 1/2 hrs.
- Serve: Present fired clay chicken to table.
- Crack clay with suitable object, allowing some of steam to escape before you proceed.
- Remove clay; carefully cut open lotus leaves with scissors.
- Chicken will be very soft & tender; break apart to get at stuffing.
- Serve guests, or possibly invite them to pick with chopsticks.
- Serves 4
chicken, lotus leaves, modeling clay, pork, peanut oil, sugar, ginger root, salt, sherry, sesame oil, soy sauce
Taken from cookeatshare.com/recipes/beggar-s-chicken-83244 (may not work)