Beggars Chicken
Serving Size : 4
Ingredients for prepare Beggars Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 1/2 | pounds | frying chicken |
| 3 | | dried lotus leaves |
| 4 | pounds | wet modeling clay |
stuffing
beggars chicken |
| 1/2 | pound | ground pork |
| 2 | tablespoons | salted mustard green |
minced
beggars chicken |
| 1 | tablespoon | peanut oil |
| 1 | teaspoon | sugar |
| 1 | teaspoon | fresh ginger root - minced |
mixture for skin
beggars chicken |
| 1/2 | teaspoon | salt |
| 1 | tablespoon | medium sherry |
| 1 | teaspoon | sesame oil |
| 1 | tablespoon | dark soy sauce |
recipe Beggars Chicken
Prepare Chicken: Trim excess fat from chicken;
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remove wing tips. Mix mixture for skin; rub chicken inside and out with it. Leave uncovered at
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room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot
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wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger and
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sugar; stir-fry 1 more minute. Remove and cool. Lotus Leaves: Number of leaves depends on
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their size and that of chicken. Reduce heat under boiling water to simmer, and steep leaves for 3-5
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minutes, until wet through and pliable (no longer or leaves may shred). Now soak in cold water for
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10 minutes, or longer, until time to use them; open folded leaves in cold water to
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wash them. Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of
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lotus leaves, then slit along fold about 3" on each side of center, so cut away
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center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton
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or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about 1/2"
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thick on sheet of newspaper. Bring clay pack around chicken and seal. Remove newspaper. (Use foil if clay
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unavailable.) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1
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hour; reduce heat to 350 degrees and bake for another 1 1/2 hours.
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Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some
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of steam to escape before you proceed. Remove clay; carefully cut open
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lotus leaves with scissors. Chicken will be very soft and tender; break
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apart to get at stuffing. Serve guests, or invite them to pick with chopsticks.
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