50g of diced chicken, 0/00g of lean pork/kloc-,50g of shrimp, 30g of diced cooked ham, 400g of lard, 20g of diced mushrooms, 4 fresh lotus leaves and 3000g of jar mud.
50g of Shaoxing wine, 5g of salt, 50g of oil100g, 20g of sugar, 20g of chopped green onion, 4g of Jiang Mo10g, 4g of clove, 2g of star anise, 0g of jade fruit powder, 50g of chopped green onion, 50g of sweet noodle sauce, 50g of sesame oil and 50g of cooked lard.
Production process
beggar's chicken
1.Remove the hair, viscera and wash the chicken. Adding soy sauce, yellow wine and salt, pickling 1 hr, taking out, grinding Flos Caryophylli and Fructus Anisi Stellati into fine powder, adding jade fruit powder, mixing, and rubbing on chicken;
2. Put the pot on a big fire, add lard and heat it to 50%, add chopped green onion and ginger and saute until fragrant, then pour the diced chicken, lean pork, shrimp, diced cooked ham and diced mushrooms into the pot and fry them, and then let them cool for later use;
3. Put a clove in each armpit of the chicken, then tightly wrap the chicken body with lard, wrap it with lotus leaf, wrap it with cellophane, wrap it with lotus leaf outside, and tie it tightly with fine hemp rope;
beggar's chicken
4. Grind the jar mud into powder, mix it with clear water, spread it flat on a wet cloth (about1.5cm thick), then put the tied chicken in the middle of the mud, pick up the four corners of the wet cloth and wrap the chicken tightly, so that the mud can be tightly adhered, and then remove the wet cloth and wrap it with wrapping paper;
5. Put the wrapped chicken in the oven and bake it with high fire for 40 minutes. If the mud cracks, you can plug the cracks with mud, bake it with high fire for 30 minutes, then bake it with low fire for 90 minutes, and finally bake it with low fire for 90 minutes;
6. Take out the roasted chicken, knock off the mud on the chicken surface, untie the rope, remove the lotus leaf and cellophane, and pour in sesame oil.