Recipe name

Beggar’s Chicken

Cuisine

Cantonese cuisine

Type

Basic features

Please try

Basic ingredients

One hen, shrimps, diced chicken gizzards, pig Lean meat, diced cooked ham, diced shiitake mushrooms, prawns, pork net oil, fresh lotus leaves, wrapping paper, wine jar mud, Shaoxing wine, refined salt, soy sauce, scallions, minced ginger, cloves, star anise, kaempferol, sesame oil , cooked lard.

Remove the chicken's feet and ribs and remove the internal organs. Use the back of a knife to break off the legs, wings and neck bones and put them into a jar. Add soy sauce, Shaoxing wine and refined salt to marinate for an hour. Take it out and grind the cloves and star anise into powder. Add kannada and rub it all over the chicken body, add cooked lard to the wok, fry the onions, remove the ginger until fragrant, then add the shrimps, diced chicken gizzards, diced mushrooms, diced pork and ham, add the dried shrimps to the wok and stir-fry a few times, add Shao Sauté with wine, soy sauce, and soft white sugar until cooked. After cooling, stuff the chicken belly, stuff the chicken head into the knife edge, put cloves under the armpits, wrap the chicken body tightly with pork net oil, wrap several layers of fresh lotus leaves on the outside, and tie tightly with fine hemp rope. , grind the wine tan mud into powder, add water, mix until it becomes sticky, spread it flat on a wet cloth, tie it up and put the mud in a bag with a wet cloth to make the mud stick tightly, remove the wet cloth, wrap it with wrapping paper, poke a small hole, and put the chicken in Bake in the oven for about 40 minutes on a high fire. Take it out, seal the hole with wet wine jar mud and bake for another half an hour. Bake on a low fire for 80 minutes, then bake on a low fire for 90 minutes. Take it out, knock off the mud, remove the rope and lotus leaves. Place on a plate, drizzle with sesame oil and serve.