Beggar’s Chicken is a famous and legendary dish. When you think of it, you will think of Hong Qigong and the Beggar Clan, who used the simplest conditions to make the skin in the wilderness and beside the bonfire. Crispy and tender roast chicken, perhaps this is the ultimate Jianghu delicacy. Nowadays, we live in high-rise buildings with bright and clean windows, so naturally we cannot experience the fun of roasting mud over a campfire, but this does not prevent us from creatively making our own beggar's chicken at home.

Beggar’s Chicken with Lotus Leaf Paste, the chicken is made from flatbread and the chicken is rich in lotus fragrance. It is a common recipe for gourmets in Jianghu.

First, let’s take stock of the ingredients of Beggar’s Chicken with Lotus Leaf. , including the main ingredient of 1 fresh young rooster about 700 grams, the auxiliary ingredients of about 700 grams of risen dough, and 1 piece of dried lotus leaf. The dried lotus leaf has a stronger fragrance than the fresh lotus leaf. The seasoning includes 50 grams of dried mushrooms, 50 grams of dried bamboo shoots, 50 ml of Shaoxing wine, 50 ml of oyster sauce, 50 ml of light soy sauce, 10 g of salt, 5 g of pepper, 10 g of tempeh, 1 piece of ginger, about 15 g, and 3 green onions.

Beggar’s chicken with lotus leaves and dough, the chicken is made from dough and the lotus fragrance is rich and the chicken is fresh and fresh, a common recipe for gourmets in Jianghu.

Next, let’s make this dish together. First, we ferment the mushrooms and dried bamboo shoots for later use, wash the onions and ginger, slice the ginger, cut the green onions into sections, mix them with Shaoxing wine, oyster sauce, light soy sauce, salt, pepper, and black beans to make a marinated chicken sauce. Spread the sauce evenly over the chicken body and marinate for 4 hours to absorb the flavor. Because there is no knife on the chicken body, and most of the seasonings will flow out with the meat juice when grilled, the seasonings here are heavier and the marinating time is longer. Wash the dried lotus leaves and soak them in hot boiling water until soft. Take out the marinated chicken, fold the chicken feet and neck into the chicken belly, stuff the soaked mushrooms into the chicken belly, and arrange the whole chicken body into a compact shape. Make the dough and wrap the chicken body properly with soaked dried lotus leaves.

Beggar’s Chicken with Lotus Leaf Paste, the chicken is served in flatbread with rich lotus aroma and fresh chicken flavor. It is a common recipe of gourmets in Jianghu.

Roll out the dough into large pieces and put the Lotus Leaf Chicken into it. Wrap it completely and paste it tightly, making sure there are no gaps or cracks to avoid air leakage during baking. The thickness of the dough should be appropriate. If it is too thin, it will break easily; if it is too thick, it will be time-consuming and difficult to bake through. Start the oven and set the upper and lower heat to 200°C. After preheating for 10 minutes, brush a layer of oil on the baking sheet. Brush the dough wrapped with lotus leaf chicken with a layer of oil, put it in the oven, and bake for 120 minutes. Since each oven is different, the baking time should be determined specifically. Here is the reference time. In principle, it is better to bake longer than shorter, because the dough has good sealing properties and the chicken meat is tender. Even if you bake it for a while, the chicken will not become old. On the contrary, if you take it apart and check it before it is cooked, and then return it to the oven to bake, the chicken will become stale without the protection of the dough. During the baking process, pay attention to the surface condition of the dough. If the dough is burnt, cover it with a layer of tin foil to shield it.

Beggar’s chicken with lotus leaves and dough, the chicken is made from dough and the lotus fragrance is rich and the chicken is fresh and fresh, a common recipe for gourmets in Jianghu.

The innovation of this dish is that dough is used instead of the traditional one. The yellow mud is made to adapt to the modern home environment. After serving, the chicken is fresh and tender, full of the fragrance of lotus leaves, and the chicken wrapper is crispy on the outside and tender on the inside, which is equivalent to a unique flavor of pancake, which is an extra bonus.