Chinese
Beggar's Chicken
A small whole chicken is marinated with Shaoxing wine and soy, stuffed with ham, mushrooms, bamboo shoots, and pork, then sealed in lotus leaves and clay until the meat turns fragrant and tender. Cracking open the baked shell releases the earthy aroma that defines this Hangzhou classic.
Ingredients
- Small whole chicken or poussin, about 900g, cleaned1
- Dried lotus leaves2 large
- Food-grade pottery clay1.5 kg
- Water, for mixing clayas needed
- Parchment paper or food-safe oiled paper2 large sheets
- Shaoxing wine3 tbsp
- Light soy sauce2 tbsp
- Dark soy sauce1 tsp
- Fine salt3/4 tsp
- Sugar1 tsp
- White pepper1/2 tsp
- Five-spice powder1/4 tsp
- Fresh ginger, smashed4 slices
- Scallions, cut into lengths3
- Dried shiitake mushrooms4
- Jinhua ham or Chinese cured ham, diced30g
- Pork belly, skin removed and diced80g
- Bamboo shoots, diced50g
- Sesame oil1 tsp
- Lard or neutral oil1 tbsp
Method
- Soak the dried lotus leaves in hot water for 30 minutes until pliable, then rinse well and pat dry.
- Soak the dried shiitake mushrooms in warm water until soft, then trim the stems and dice the caps.
- Rub the chicken inside and out with Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, white pepper, and five-spice powder.
- Place the ginger and scallions inside the cavity, cover the chicken, and refrigerate for at least 4 hours, turning once.
- Heat the lard or oil in a wok over medium heat and stir-fry the pork belly until its fat begins to render.
- Add the diced shiitake mushrooms, Jinhua ham, and bamboo shoots, then stir-fry until fragrant.
- Spoon in 1 tablespoon of the chicken marinade and cook until the filling is glossy, then finish with sesame oil and let it cool.
- Remove the ginger and scallions from the chicken cavity, then stuff the cooled filling inside and close the cavity with skewers or kitchen twine.
- Wrap the chicken tightly in parchment paper, then wrap it in the soaked lotus leaves with the seams tucked underneath.
- Mix the food-grade clay with just enough water to make a firm, moldable paste.
- Pat the clay around the wrapped chicken in an even shell about 1.5 cm thick, sealing all cracks completely.
- Heat the oven to 220°C and place the clay-covered chicken on a baking tray.
- Bake for 30 minutes, then reduce the oven to 180°C and bake for 1 hour 45 minutes more.
- Rest the chicken in its clay shell for 20 minutes after baking.
- Crack open the clay shell with the back of a cleaver or rolling pin, discard the clay and parchment, and open the lotus leaves at the table.
- Carve the chicken and serve it with the stuffing and the juices collected in the lotus leaves.
Common questions
Can I substitute the food-grade clay or lotus leaves for Beggar's Chicken?
Yes, but the result changes. If you can’t get clay, use a heavy-duty Dutch oven or a tightly sealed foil-and-parchment parcel. If lotus leaves are unavailable, use extra parchment and foil; the herbal aroma will be milder.
How long should I marinate the chicken, and can I do it overnight?
Marinate at least 4 hours so the seasoning penetrates the skin and cavity. Overnight is fine and often better, especially for a whole chicken. Keep it refrigerated and turn it once for even flavor.
What are the most common mistakes when making Beggar's Chicken?
The biggest mistakes are under-soaking the lotus leaves, overfilling the cavity, and using a filling that’s too wet. Also avoid a loose seal around the parcel, or the steam will escape and the chicken can dry out.
How should I store leftovers, and can I reheat the chicken without drying it out?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in a 160°C oven with a splash of water or broth. For best texture, reheat the chicken and filling gently, not at high heat.
What should I serve with Beggar's Chicken?
Serve it with plain steamed rice, stir-fried greens, or a simple cucumber salad to balance the rich filling. Slice the chicken at the table so diners can get both tender meat and the savory stuffing in each portion.