Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon five-spice powder
- Salt and pepper to taste
- 4-5 scallions, sliced
- 1/2 cup cilantro leaves
Special equipment needed:
- Parchment paper
- Kitchen twine
- Baking sheet
- Large bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the vegetable oil, soy sauce, Shaoxing wine, grated ginger, and grated garlic.
3. Rinse the chicken inside and out, and pat dry with paper towels. Season the chicken with salt and pepper, then rub the marinade all over the chicken, inside and out.
4. In a small bowl, mix together the hoisin sauce, honey, rice vinegar, sesame oil, and five-spice powder.
5. Stuff the chicken cavity with the sliced scallions and cilantro leaves.
6. Cut a large piece of parchment paper and place it on a baking sheet. Place the chicken on top of the parchment paper.
7. Pour the hoisin sauce mixture over the chicken, making sure to coat it evenly.
8. Wrap the chicken tightly in the parchment paper, then tie it up with kitchen twine.
9. Bake the chicken in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F.
10. Remove the chicken from the oven and let it rest for 10 minutes before unwrapping it.
11. Serve the chicken with the hoisin sauce and any juices that have collected in the parchment paper.
Time:
Preparation time: 30 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 14g
Protein: 27g
Substitutions for ingredients:
- Chicken can be substituted with duck or turkey.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Hoisin sauce can be substituted with oyster sauce or plum sauce.
- Honey can be substituted with brown sugar or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Scallions can be substituted with leeks or onions.
- Cilantro leaves can be substituted with parsley or basil.
Variations:
- Add sliced mushrooms or diced bell peppers to the stuffing.
- Use different herbs and spices in the marinade, such as thyme, rosemary, or cumin.
- Add chopped peanuts or cashews to the hoisin sauce for extra crunch.
- Serve the chicken with steamed rice or noodles.
Tips and tricks:
- Make sure to tie the parchment paper tightly around the chicken to prevent any juices from leaking out.
- Use a meat thermometer to check the internal temperature of the chicken.
- Let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute.
- Use leftover chicken to make sandwiches or salads.
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:
Serve the chicken on a platter with the hoisin sauce drizzled over the top. Garnish with sliced scallions and cilantro leaves.
Garnishes:
Sliced scallions and cilantro leaves.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Steamed bok choy, stir-fried green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the chicken is not cooked through after the recommended cooking time, continue to bake it until the internal temperature reaches 165°F.
- If the hoisin sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken skin is not crispy enough, remove the parchment paper and broil the chicken for a few minutes until the skin is golden brown.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw chicken. Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
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, sweet, and slightly spicy.
Serving suggestions:
Serve the chicken with steamed rice or noodles and a side of stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese