Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 1 cup black beans, soaked overnight
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup ginger, sliced
- 1/4 cup garlic, minced
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Parchment paper
- Aluminum foil
- Baking sheet
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the chicken and pat it dry with paper towels.
3. Season the chicken with salt and pepper, both inside and out.
4. In a bowl, mix together the black beans, soy sauce, rice wine, brown sugar, sesame oil, ginger, garlic, scallions, cilantro, and water.
5. Stuff the chicken with the black bean mixture, making sure to fill the cavity completely.
6. Tie the legs together with kitchen twine and tuck the wings under the body.
7. Wrap the chicken tightly in parchment paper and then in aluminum foil.
8. Place the chicken on a baking sheet and bake for 2 hours.
9. Remove the chicken from the oven and let it rest for 10 minutes.
10. Unwrap the chicken and transfer it to a serving platter.
11. Pour the juices from the baking sheet into a saucepan and bring to a boil.
12. Reduce the heat and simmer for 5 minutes.
13. Serve the chicken with the black bean sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 16g
Protein: 38g
Substitutions for ingredients:
- Chicken can be substituted with duck or turkey.
- Black beans can be substituted with kidney beans or chickpeas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced mushrooms to the black bean mixture.
- Replace the black bean mixture with a stuffing made of rice, vegetables, and herbs.
- Use a different sauce, such as hoisin or oyster sauce.
Tips and tricks:
- Make sure to wrap the chicken tightly in parchment paper and aluminum foil to keep it moist.
- Let the chicken rest before slicing it to allow the juices to redistribute.
- Serve the black bean sauce on the side to prevent the chicken from becoming soggy.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Garnish the chicken with fresh herbs, such as cilantro or parsley, and serve on a platter with roasted vegetables.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
- Steamed rice
- Roasted vegetables
- Stir-fried noodles
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Chinese broccoli with oyster sauce
Troubleshooting advice:
- If the chicken is not cooked through after 2 hours, continue baking until the internal temperature reaches 165°F.
- If the chicken is dry, try basting it with the juices from the baking sheet halfway through cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Beggar's Chicken is a traditional Chinese dish that originated in the Jiangsu province. Legend has it that a beggar stole a chicken and cooked it by wrapping it in mud and baking it in a fire. The result was a delicious and tender chicken that became a popular dish among the wealthy.
Flavor profiles:
Savory, umami, sweet, and nutty.
Serving suggestions:
Serve the chicken with steamed rice and a side of roasted vegetables for a complete meal.
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Region: Chinese