Beggar's Chicken
| Shelf Life: | 1 |
| Portion/Serving: | 1 |
| Revision Date: | Jul 1, 2017 |
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Notes
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Ingredients
| 1 gutted | (1200 g) | Chicken |
| Fillings | ||
| 50 | g | Pork belly |
| 30 | g | Chinese black mushroom |
| 50 | g | Peking onion |
| 3 | pcs | Lotus leaves (Soak lotus leaves in hot water until soft) |
| 1 | pc | Plastic wrapper |
| 2 | pcs | "Xuan" paper |
| 500 | g | Soil |
| Marinade | ||
| 500 | g | Dark soy sauce |
| 30 | g | Oyster |
| 50 | g | Light soy sauce |
| 30 | g | Sugar |
| 30 | g | Chicken powder |
| Dash | Star anise, cinnamon | |
| 50 | g | Peking onion, garlic |
| 30 | g | Dried ginger powder |
Preparation
- Wash chicken and wipe dry. Debone the chicken leg.
- Place chicken in a bowl and add marinade ingredients. Leave to marinate for 30 minutes.
- Sauté pork belly, peking onion and Chinese black mushroom until fragrant. Fill cavity of chicken breast with pork belly fillings. Wrap the chicken in the lotus leaves.
- Wrap the chicken in plastic wrapper, lotus leaves and “Xuan” paper in turn. Seal the chicken with soil.
- Heat oven to 160°, bake the chicken for 3 hours.
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