By Katya Lyukum
Beggar's Chicken
15 steps
Prep:30minCook:2h
In Hangzhou, I visited Qinghefang Ancient Street food market a few times. I saw Beggar’s chicken during the first visit and decided it’s a must to try! The next day, four of us brave enough to eat street food came there for lunch. We enjoyed every bite! The funniest part of that experience was that the same day, after a few hours of walking around the West Lake when it was time to join the rest of the group for dinner, all four of us unanimously decided to come back and eat Beggar’s chicken instead!
Only people who tasted Beggar’s chicken at least once and craved it since then would cook it at home. This recipe is for those who would like to recreate their experience without traveling to China.
Updated at: Thu, 17 Aug 2023 03:26:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
67
High
Nutrition per serving
Calories3055.8 kcal (153%)
Total Fat161 g (230%)
Carbs152.4 g (59%)
Sugars89.4 g (99%)
Protein178.9 g (358%)
Sodium106387.9 mg (5319%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
for brine
for marinade
3 cupschicken stock
1 cupshaoxing wine
1 tspkosher salt
2 tsphoney
2 tspbean paste
fermented, XO is preferred
2 Tbspdark soy sauce
2 tspfive spice powder
2 tspsesame oil
for stuffing
2 Tbspvegetable oil
1 Tbspginger
fresh, minced
1shallot
peeled and sliced
6 ozoyster mushrooms
fresh, sliced
3.5 ozbeech mushrooms
fresh, brown preferred, trimmed
1 cupwood ear mushrooms
sliced, dry
1 tspchili garlic sauce
Asian
1 tspbean paste
fermented
⅓ cupchicken marinade
1 tspcorn starch
to bake
Instructions
in the evening
Step 1
Combine brine ingredients in a large bowl. Submerge chicken, cover, and refrigerate for 8-10 hours (overnight).
Step 2
Make the marinade. Combine all listed for marinade ingredients except for sesame oil. Cook 4 cups of the mixture down to 1 cup, add sesame oil and refrigerate until ready to use.
in the morning
Step 3
Preheat oven 350F. Soak lotus leaves in warm water for 30-45 minutes until pliable. Soak parchment bags in cold water.
Step 4
Soak wood ear mushrooms in warm water for 30 minutes.
Step 5
Remove the chicken from the brine. Pat dry it with paper towels and snap all its joints. Discard the brine.
Step 6
Place chicken in a bowl and add marinade. Marinate for 30-45 minutes, turning the chicken from time to time.
Step 7
Meanwhile, prepare ingredients for the stuffing. Peel and mince ginger. Peel and slice shallot. Trim beech mushrooms. Trim and slice oyster mushrooms. Strain wood ear mushrooms.
Step 8
Place a wok or a skillet with vegetable oil over high heat. When the oil starts smoking, add ginger and shallot and cook them for a few seconds. Add mushrooms and stir-fry them for 3-4 minutes. Measure 1/3 cup of chicken marinade, combine it with cornstarch, and add the mushrooms. Stir, let the sauce to thicken and coat vegetables. Remove from the heat and let cool to room temperature.
Step 9
Stuff the chicken and tie wings and legs.
Step 10
Place the chicken on one of the soaked lotus leaves and wrap it tightly.
Step 11
Place wrapped chicken inside the soaked parchment bag, wrap and tie.
Step 12
Repeat with the second lotus leaf and second parchment bag. Wrap the chicken into a third lotus leaf and tie.
Step 13
Tightly seal wrapped chicken into the foil. Place it into a deep baking pan and bake in hot oven for 2 hours.
Step 14
In 2 hours, take the chicken from the oven and let it rest for about an hour at room temperature, unwrapped. (Note: It will continue slowly cooking and will be piping hot when you remove the wrappings and serve it!) When ready to serve, remove the foil.
Step 15
Using scissors, cut all the layers of lotus leaves and parchment paper and serve. Beggar's chicken meat is so soft and flaky, and it can be picked with bare hands or chopsticks. Enjoy!
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