There is also a legend about the origin of beggar chicken. Legend has it that in the late Ming and early Qing dynasties, there was a beggar at the foot of Yushan Mountain in Changshu. One day, he accidentally got a chicken, but he didn't have any cooking utensils and spices. In desperation, he slaughtered the chicken to remove its internal organs, painted it with hair and mud, piled up dead branches and leaves into a fire, and put the chicken in the fire to simmer and roast. When the mud was dry and mature, the mud shell was knocked off, and the chicken feathers were taken off with the shell, and the aroma was overflowing. The beggar was overjoyed, so he wolfed down the chicken.

Begging chicken practice

Its cuisine is Cantonese cuisine.

Type of Cantonese cuisine with special features

Please try the basic features.

Basic materials: a hen, shrimps, diced chicken gizzards, lean pork, diced cooked ham, diced water-soaked mushrooms, shrimps, pig net oil, fresh lotus leaves, wrapping paper, jar mud, Shaoxing wine, refined salt, soy sauce, onion, Jiang Mo, clove, star anise, kaempferia galanga, sesame oil and cooked lard.

Remove paws and ribs from bare chicken, knock off legs, wings and neck bones with the back of a knife, put them in the jar, add soy sauce, Shaoxing wine and refined salt for one hour, take them out, grind cloves and star anise, add Kaempferia Kaempferia powder to wipe the chicken all over, put cooked lard in a wok, fry onions and ginger, remove them, and then add shrimps, diced chicken gizzards, diced mushrooms and pork. Put cloves under your arms and wrap the chicken with pig net oil. Wrap several layers with fresh lotus leaves and tie them tightly with fine hemp rope. Grind the wine jar mud into powder and mix it with clear water to spread it on the wet cloth. Wrap the mud in the middle with a wet cloth to make it stick tightly. Wrap it with wrapping paper, poke a small hole, put the chicken in the oven, bake it for about 40 minutes, seal the hole with wet wine jar mud and bake it for another half an hour, and bake it with a slow fire for 80 minutes.