How To Make Beggar's Chicken
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How To Make Beggar's Chicken
VideoJug shows you how to make Beggar's Chicken. This simple recipe is a traditional, rural Chinese dish. Experience VideoJug's Beggar's Chicken recipe for a truly tasty dish.
- Prep:
- 10m
- Cook:
- 4h:45m
- Total:
- 4h:55m
- Serves:
- 4
Step 1: You will need
- 2 small poussins or spring chickens
- 1 tbsp salt
- 1 tbsp dark soy sauce
- 1 tbsp rice wine or Amontillado sherry
- 1 tsp sunflower oil
- 1 tsp toasted sesame oil
- 1 2cm piece of ginger, peeled and grated
- 2 spring onions, finely chopped
- 110 g lean pork, cut into cubes
- 8 finely sliced shiitake mushrooms
- 1 onion, finely chopped
- 1 tbsp light soy sauce
- freshly ground black pepper
- for the dough covering:
- 600 g flour
- water
- 1 rolling pin
- 1 bowl
- 1 baking tray
- 1 frying pan
- 1 small mixing bowl
- aluminium foil or roasting bag
- 1 spoon
Step 2: Preheat the oven
Set the oven to 200ºC (400ºF/ gas mark 6).
Step 3: Marinate the chicken
Mix the dark soy sauce, wine, half of the oil, a little of the shredded ginger and the spring onions in the bowl.
Spread this mixture all over the poussins and let it marinate for 1 hour.
Step 4: Make the stuffing
Heat up a little of the oil in a frying pan and add the pork. Fry until nice and crispy. Then add the mushrooms, onion, the rest of the ginger, sesame oil, soy sauce, and pepper. Cook over a moderate heat for a few minutes.
Step 5: Stuff the poussins
After a few minutes of cooking, take the saucepan off the heat and drain away any excess oil if necessary. Then, open up the necks of the poussins and put in the mixture.
Step 6: Wrap up the poussins
Wrap them tightly in aluminium foil or place them in a roasting bag and close tightly to prevent the juices from escaping.
Step 7: Make the dough
Put the flour in a bowl, gradually, stir in the water and mix until it is a firm dough ball.
Step 8: Roll out the dough
Once mixed, divide into two and roll out the dough to around 0.5 cm in thickness so that it is big enough to completely cover the poussins.
Step 9: Cover the poussins
Fold the dough over the poussins and press the edges and ends together. Add a little water to make the dough stick.
Step 10: Cook the parcels
Place the parcels on a baking tray. Check that there are no holes in the dough or at the joins for the steam to escape. Now place in the oven and cook for 3 hours.
Step 11: Break, open and enjoy
After 3 hours in the oven, take out the parcels. Crack open the dough (this is not meant to be eaten) and discard. Cut open the roasting bag or the foil. And tuck in!!
Legend has it that this dish was discovered by a beggar in rural China who stole a chicken from a farm. He killed it and built a fire to cook it on but suddenly some emperor's guards came passing by. In his panic he covered the chicken in mud to hide it and threw it into the fire. The result was the most tender baked chicken he had ever tasted.