(No Ratings Yet)
Loading...A legendary Chinese dish from Zhejiang province, Beggar's Chicken gets its name from a folk tale of a hungry beggar who stole a chicken, wrapped it in mud, and baked it in a roadside fire. Today the mud is replaced by fragrant lotus leaves and foil, which steam the stuffed bird in its own juices, yielding impossibly tender meat with a haunting aroma of smoky tea and toasted rice.
Prep Time30 mins
Cook Time150 mins
Total Time180 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 32 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 4 gSugar
- 48 gProtein
- 820 mgSodium
- 720 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the chicken and marinade
- 1 whole chicken (3 to 3.5 lb / 1.4 to 1.6 kg), cleaned and patted dry
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp Chinese five-spice powder
- 1 tsp granulated sugar
- 1 tsp ground white pepper
- 1 tsp toasted sesame oil
For the glutinous rice stuffing
- 1 cup glutinous (sticky) rice, soaked 2 hours and drained
- 4 dried shiitake mushrooms, rehydrated and diced
- 2 Chinese sausages (lap cheong), diced
- 6 fresh water chestnuts, peeled and diced
- 2 tbsp vegetable oil
- 2 cloves garlic, finely minced
- 1 tbsp grated fresh ginger
- 2 scallions, finely sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp white pepper
For wrapping and baking
- 3 large dried lotus leaves
- 1 tbsp vegetable oil, for brushing
- 2 layers heavy-duty aluminum foil
- 2 cups kosher salt (optional, for salt-crust method)
Directions
- In a small bowl whisk together light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, sugar, white pepper, and sesame oil. Rub the marinade all over the chicken and inside the cavity, then refrigerate at least 2 hours or up to overnight.
- Heat 2 tablespoons oil in a wok over medium heat. Add garlic and ginger and stir-fry 30 seconds until fragrant, then add the drained glutinous rice, mushrooms, sausage, water chestnuts, and scallions.
- Stir-fry the rice mixture for 3 minutes, then add soy sauce, oyster sauce, and white pepper. Cook another 4 to 5 minutes until the rice is just tender. Transfer to a bowl and cool to room temperature.
- Preheat the oven to 350°F (175°C). Loosely stuff the rice mixture into the chicken cavity until about three-quarters full (the rice expands as it steams), then truss the legs and wings with kitchen twine.
- Soak the lotus leaves in warm water for 10 minutes until pliable, then pat dry and brush lightly with oil. Lay two leaves in a cross shape on a large double sheet of heavy foil and place the chicken breast-side up in the center.
- Fold the lotus leaves up and over the chicken, tucking tightly. Wrap the entire bundle in two full layers of foil, crimping every seam to make it airtight so no steam escapes.
- Place the wrapped chicken seam-side up in a roasting pan and bake 2 hours and 30 minutes, until an instant-read thermometer inserted through the foil into the thigh reads 175°F (80°C).
- Let the chicken rest sealed in the foil for 20 minutes. Unwrap carefully (hot steam will rush out), discard the lotus leaves, and transfer the chicken to a warm platter.
- Spoon the stuffing onto the platter alongside the carved chicken and serve immediately with steamed rice and greens.
Cook’s Notes
- Lotus leaves are non-negotiable for authentic aroma – order them from an Asian grocery or online well before cooking.
- If you cannot find lotus leaves, large napa cabbage leaves can substitute, though the flavor will be milder.
- For the most tender meat, let the chicken rest in foil for a full 20 minutes after baking – the carryover steam finishes the cooking.
- A 3 lb chicken will serve 4 generously; for 6 people, use a 4 to 4.5 lb bird and add 30 minutes of bake time.
- Leftover stuffing and any shredded chicken transform beautifully into a fried rice the next day.
