Beggar’s Chicken Clay-Baked Jiangsu Style

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A legendary Jiangsu specialty where a marinated whole chicken is stuffed with mushrooms and chestnuts, wrapped in lotus leaves, sealed in clay, and slow-baked until the meat falls from the bone. The clay locks in moisture and concentrates flavor, yielding extraordinarily tender and aromatic meat with deep savor. Cracking open the clay at the table makes for a dramatic, fragrant reveal.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 6 gSugar
• 52 gProtein
• 1450 mgSodium
• 750 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the marinade

• 3 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 1 tbsp grated fresh ginger
• 4 garlic cloves, minced
• 1 tsp Chinese five-spice powder
• 2 tbsp brown sugar
• 1 tbsp toasted sesame oil

For the stuffing

• 4 dried shiitake mushrooms, rehydrated and quartered
• 8 dried chestnuts, soaked overnight and halved
• 3 scallions, cut into 2-inch pieces
• 4 thin slices fresh ginger
• 2 tbsp oyster sauce
• 1 tsp sugar

For wrapping and baking

• 1 whole chicken (about 3 lb), giblets removed and patted dry
• 4-6 dried lotus leaves, soaked in warm water until pliable
• About 6 lb prepared clay dough or coarse sea salt for sealing
• Kitchen twine
• 2 sheets parchment paper

Directions

1. Combine all marinade ingredients in a small bowl; rub thoroughly over the chicken and inside the cavity. Place in a deep bowl, cover, and refrigerate at least 6 hours or overnight for best flavor.
2. Mix the stuffing ingredients in a bowl and pack loosely into the chicken cavity. Truss the opening shut with kitchen twine and tie the legs together.
3. Lay a sheet of parchment paper on a work surface, then layer the soaked lotus leaves on top (use 2-3 layers to fully cover). Place the chicken breast-side up on the leaves and wrap tightly, sealing all seams. Wrap again in the second parchment sheet and secure with twine.
4. Encase the lotus-wrapped chicken completely in clay dough about 1 inch thick, pressing to eliminate cracks. Smooth the surface and shape into a rough dome.
5. Place the clay bundle on a lined baking sheet and bake in a preheated 350°F (175°C) oven for 3 hours, until the internal temperature of the chicken reaches 165°F (74°C).
6. Remove from the oven and let rest 15 minutes. Transfer to a sturdy serving platter lined with newspaper or butcher paper.
7. At the table, crack the clay shell sharply with the back of a heavy knife or small hammer; it should shatter cleanly. Brush away clay fragments and peel back the parchment.
8. Carefully unwrap the lotus leaves (watch for escaping steam) and lift out the chicken. Pour the rich juices from inside the cavity into a small bowl to spoon over portions.
9. Carve the chicken into pieces and serve hot with steamed rice or flatbread to soak up the savory juices.

Cook’s Notes

• Overnight marination is essential for the flavor to penetrate deep into the meat; do not rush this step.
• If lotus leaves are unavailable, substitute banana leaves or 4-5 layers of cheesecloth brushed with sesame oil.
• Use food-safe modeling clay or a thick salt crust as alternatives to traditional river clay; both insulate and seal equally well.
• For even cooking, bring the chicken to room temperature for 30 minutes before baking and use an instant-read thermometer to confirm doneness.
• Save the rendered juices from inside the lotus wrap; they are the soul of the dish and should be spooned generously over each serving.

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