Beggar's Chicken
A whole chicken wrapped in aromatic lotus leaves and clay, then baked until the meat is impossibly tender and infused with wine and spice flavors. Crack open the clay shell at the table for a dramatic reveal.
- Total time
- 90 min
- Servings
- 2
- Calories
- 542
- Protein
- 68g
Ingredients
- 1 4-lb bird whole chicken
- 3 leaves dried lotus leaves
- 3 tablespoons shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 2 teaspoons ginger
- 2 pods star anise pods
- 2 whole scallions
Instructions
- 1
Soak the lotus leaves in room-temperature water for 20 minutes until they are soft and pliable, then lay them flat on paper towels to dry.
- 2
Pat the whole chicken dry all over with paper towels, rubbing inside the cavity as well, so the skin will brown properly.
- 3
Peel the ginger by scraping the skin away with a spoon, then slice it lengthwise into thin strips about the thickness of a matchstick.
- 4
Cut the scallions into 3-inch pieces: hold each scallion on the cutting board and slice straight down at a 90-degree angle to the length.
- 5
Pour the shaoxing wine, soy sauce, and 1 tablespoon of water into a small bowl and stir with a spoon until the soy sauce is fully dissolved.
- 6
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished preheating, about 12 minutes.
- 7
Stuff the cavity of the chicken with the ginger strips, scallion pieces, and 2 star anise pods, pressing them gently inside until they fit snugly.
- 8
Rub the outside of the chicken all over with 1 tablespoon of the wine-soy mixture, coating the legs, wings, and breast evenly.
- 9
Lay one lotus leaf on a clean work surface, then place the chicken in the center of the leaf, breast-side up.
- 10
Fold the lotus leaf up and over the chicken to cover the breast, tucking the edges underneath, then do the same with the second leaf.
- 11
Wrap the third lotus leaf around the chicken like a package, overlapping the edges to cover any exposed skin, then tuck all loose ends underneath.
- 12
Pour the remaining wine-soy mixture over the wrapped chicken, letting it drip down the sides so the leaves absorb the liquid.
- 13
Place the wrapped chicken on a rimmed baking sheet with sides, then place the sheet on the middle rack of the preheated oven.
- 14
Bake the chicken for 55 minutes until the lotus leaves are dark brown and slightly charred at the edges, checking halfway through.
- 15
Remove the baking sheet from the oven and let the chicken rest, still wrapped, for 10 minutes before unwrapping and serving.
- 16
Transfer the wrapped chicken to a serving platter, then carefully unwrap the lotus leaves at the table in front of your guests.
Tools you’ll need
- large bowl for soaking
- paper towels
- spoon or ginger scraper
- cutting board
- chef's knife
- small mixing bowl
- oven
- rimmed baking sheet
- serving platter
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