Beggar's Chicken

Name: Beggar's Chicken
Prep time: 55 min
Cook time: 1 h 40 min
Total time: 2 h 35 min
Ingredients: 1 (approx. 500 g) Young spring chicken (cleaned, drained, head, wings and feet removed, leg bones deboned); 50 g Pork (minced); 25 g Pickled mustard greens (minced); 10 g Pickled chili peppers (stems and seeds removed, minced); 15 g Lettuce; 6 Fresh lotus leaves; 20 g Soy sauce (for marinating and stir-frying the filling); 20 g Cooking wine (for marinating and stir-frying the filling); 2 g Sichuan peppercorns; 10 g Ginger (sliced or bruised); 10 g Scallions; to taste Thin mud (for wrapping); to taste Twine (for tying)

A traditional Sichuan specialty made by wrapping a tender young chicken in lotus leaves and mud, then slow-roasting it. The meat is delicate and juicy, with a fragrant, savory filling.

2h 35m

Easy

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Ingredients

Young spring chicken (cleaned, drained, head, wings and feet removed, leg bones deboned) 1 (approx. 500 g)

Pork (minced) 50 g

Pickled mustard greens (minced) 25 g

Pickled chili peppers (stems and seeds removed, minced) 10 g

Lettuce 15 g

Fresh lotus leaves 6

Soy sauce (for marinating and stir-frying the filling) 20 g

Cooking wine (for marinating and stir-frying the filling) 20 g

Sichuan peppercorns 2 g

Ginger (sliced or bruised) 10 g

Scallions 10 g

Thin mud (for wrapping) to taste

Twine (for tying) to taste

Instructions

Marinate the Chicken

Clean the spring chicken, drain, remove the head, wings and feet, debone the legs. Mix the soy sauce, cooking wine, Sichuan peppercorns, ginger and scallions, then rub the mixture all over the inside and outside of the chicken. Marinate until fully flavored.

Prepare the Filling

Mince the pork, pickled mustard greens and pickled chili peppers (with stems and seeds removed) separately. Place a wok over high heat, add the pork and stir-fry until the blood water is cooked off. Pour in the soy sauce and cooking wine, add the pickled mustard greens and pickled chili peppers, stir-fry evenly to make the filling.

Wrap and Roast

Stuff the filling into the chicken cavity. Wrap the chicken tightly with lotus leaves, using a total of 6 layers. Tie it securely with twine, then coat it with thin mud. Place over charcoal fire and roast until completely dry.

Plate and Serve

Remove the mud, pour out the filling. Cut the chicken meat into long strips, arrange them horizontally on a platter. Place the filling and lettuce at opposite ends of the platter and serve.