tender hen 1 piece 1000g Fresh lotus leaves 4 pictures
Wine Jar Mud 3000 Shaoxing Wine 50 grams
Salt 5 grams Soy sauce 100g
White sugar 20 grams Green onion 25 grams
Ginger 10 grams Lilac 4 capsules
Star anise 2 pieces Cooked lard 50 grams
How to make a beggar chicken

Step 1

Put the pot on high heat, add lard and heat until it is 50% hot. Add 50 grams of diced chicken, 100 grams of lean pork, 50 grams of shrimp, 30 grams of cooked ham, 400 grams of lard, and 20 grams of diced mushrooms. Add Shaoxing wine, salt, sugar and soy sauce and stir-fry until cooked through to form beggar chicken filling.

Step 2

Remove the chicken's feathers, remove its internal organs, and wash it. Add soy sauce, rice wine, and salt, marinate for 1 hour, take out, grind the cloves and star anise into fine powder, and rub it on the chicken body.

Step 3

After the beggar chicken stuffing has cooled, fill the chicken belly. Place a clove in each armpit of the chicken. Wrap the chicken body tightly with pork net oil, wrap one layer with lotus leaves, and then wrap another layer with cellophane. , wrap a layer of lotus leaves on the outside, and then tie it tightly with fine hemp rope.

Step 4

Grind the wine jar mud into powder, add water to mix, spread it flat on a wet cloth (about 1.5 cm thick), then place the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly. After the mud sticks tightly, remove the wet cloth and wrap it with wrapping paper.

Step 5

Put the wrapped chicken into the oven and bake over high heat for 40 minutes. If the mud is dry and cracked, use mud to plug the cracks. Bake over high heat for another 30 minutes, then switch to low heat to bake for 90 minutes, and finally switch to low heat to bake. 90 minutes. After taking it out, knock off the mud on the surface of the chicken, remove the rope, peel off the lotus leaves and cellophane, and you can eat it. Cooking Tips for Beggar's Chicken

The best chickens are the three-yellow (yellow beak, yellow feet, yellow feathers) hens with small heads, big bodies, fat and tender bodies. If you think the filling is too troublesome, you can also put ginger, onions, and celery in the chicken belly. Roast the chicken in this way to have the fragrance of vegetables, or steam the potatoes, press them into puree, dice the onions, onions, carrots and water, cut the shiitake mushrooms into small pieces, add salt and taste, mix well with the mashed potatoes, and stuff it into the chicken belly. It has a Western-style roasted turkey flavor. If you don’t have wine jar mud, you can use yellow mud. If you don’t want to use it, you can also use flour and make a wet dough instead of wine jar mud. Just do whatever you want to do at home, don’t worry about the process, focus on the results.