Legend has it that a "beggar" got a chicken, had nowhere to cook, and killed it without washing or unhairing. He just wrapped it in lotus leaves, coated it with mud, stuffed it into a hot pot and burned it at random. When it was almost burnt, he took it out, mashed the mud and ate it. It is very delicious. From then on, "beggar chicken" became famous and became a famous dish in Changshu. Changshu beggar chicken is a local traditional food in Changshu, Jiangsu Province. It has a history of more than 500 years and is widely known. It has been included in China's famous cookbooks.

Because it belongs to Suzhou and Hangzhou cuisine, it is sold in many local places.

Features:

Roast chicken with wine and mud, original flavor, bright golden skin color, tender and crisp meat and fresh belly.

Jiaohua chicken has exquisite materials, unique technology and unique flavor. Choose high-quality tender Sanhuang chicken, with ham, tendon, lean meat, winter bamboo shoots, mushrooms, scallops and other treasures and good seasonings. Chicken is coated with Yushan yellow mud and cooked with charcoal fire. Used for travel, family banquets and gifts to relatives and friends.

Materials:

A hen, shrimp, diced chicken gizzards, lean meat, diced cooked ham, diced mushrooms, shrimp, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, onion, Jiang Mo, clove, star anise, kaempferia kaempferia, sesame oil and cooked lard.

Method:

1. Remove the bare chicken feet from the ribs, break the chicken legs with the back of the knife, put the chicken wings and neck bones into the jar, and add soy sauce, Shaoxing wine and refined salt for one hour.

2. Take out the chicken, grind cloves and star anise, add kaempferia kaempferia and cardamom, and rub the chicken all over.

3. Put the cooked lard into a wok, stir-fry the onion and ginger until fragrant, and take it out. Then put the shrimps, diced chicken gizzards, diced mushrooms and diced meat into the wok, stir-fry the shrimps for a few times, add Shaoxing wine, soy sauce and white sugar, stir-fry until broken, let it cool, put it into the chicken belly, put the chicken head into the knife edge, and wrap it tightly under the armpit with pig net oil.

4. Put the chicken in the oven, bake it for about 40 minutes, take it out, seal the hole with wet jar mud, bake it for another half an hour, bake it on low fire for 80 minutes and bake it on low fire for 90 minutes. Take it out, knock off the mud, remove the rope, put the lotus leaf on the plate and pour it with sesame oil.