Beggar’s Chicken
Serves 4
1 fresh chicken, about 3 pounds (1.5 kg) cleaned
2 – 3 lotus leaves, soaked in hot water to soften and dried*
Marinade for Chicken
3 TB dark soy sauce
1 tsp salt
1 TB sugar
1 TB water
1/2 tsp five-spice powder
few drops of sesame oil
Stuffing
5 ounces (150 grams) pork, finely shredded
3 1/2 ounces (100 grams) preserved mustard greens, finely chopped
5 Chinese dried black mushrooms, soaked in hot water to soften, stems removed and diced
3 pieces ginger, finely shredded
2 green onions, minced
2 tsp sugar
2 TB light soy sauce
3 TB Shao sing wine or dry sherry
Dough wrapping
5 cups plain flour
2 1/2 lbs salt
2 cups water
Description
Preheat the oven to 450 degrees Fahrenheit.
Clean the chicken thoroughly, removing excess fat. Mix together the marinade ingredients and rub inside and outside the chicken. Set the chicken aside to allow the marinade to dry.
To prepare the dough: Mix the flour and salt together. (Don’t sift the flour). Slowly add the water, stirring. Knead to make a firm dough. (You don’t want the dough to be too soft, as this will make it difficult to handle). Add more water if required.
To prepare the stuffing: Mix together the stuffing ingredients. Stuff the chicken loosely, and close the two ends with skewers or strong toothpicks. Wrap the stuffed chicken in the lotus leaves. Make sure that the chicken is completely enclosed.
Roll out the dough into a rectangle that will be large enough to wrap around the chicken (it should be about 1/2-inch thick). Fold the dough over the chicken and press the edges together, sealing well so that there are no holes.
Bake the chicken at 450 degrees F. for one hour, then reduce the heat to 300 degrees F. and bake for approximately three more hours.
*Instead of lotus leaves, you can wrap the chicken in aluminum foil. Secure like a parcel.