Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1/4 teaspoon black pepper
- 2 cups rock salt
- 2-3 large lotus leaves (optional)
Special equipment needed:
- Large mixing bowl
- Large baking dish
- Kitchen twine
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine soy sauce, sesame oil, Shaoxing wine, oyster sauce, dark soy sauce, sugar, grated ginger, minced garlic, chopped green onions, and black pepper. Mix well.
3. Clean and rinse the whole chicken, then pat dry with paper towels. Rub the chicken inside and out with the soy sauce mixture, making sure to coat it evenly.
4. Stuff the chicken cavity with the remaining soy sauce mixture.
5. Tie the chicken legs together with kitchen twine.
6. Line the bottom of a large baking dish with 2 cups of rock salt.
7. Place the chicken on top of the rock salt.
8. Cover the chicken with 2-3 large lotus leaves (optional).
9. Cover the baking dish with aluminum foil, making sure it's tightly sealed.
10. Bake the chicken in the preheated oven for 1 hour and 30 minutes.
11. After 1 hour and 30 minutes, remove the aluminum foil and lotus leaves.
12. Increase the oven temperature to 425°F and bake for an additional 20-30 minutes, or until the chicken skin is golden brown and crispy.
13. Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 165°F.
14. Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
375°F for 1 hour and 30 minutes, then 425°F for 20-30 minutes
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 27g
Protein: 38g
Carbohydrates: 2g
Sodium: 1,200mg
Substitutions for ingredients:
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Instead of lotus leaves, you can use banana leaves or parchment paper to wrap the chicken.
- You can add sliced mushrooms, carrots, or potatoes to the baking dish for a one-pot meal.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels to ensure a crispy skin.
- You can marinate the chicken in the soy sauce mixture overnight for more flavor.
- If you don't have a meat thermometer, you can check if the chicken is cooked by piercing the thickest part of the thigh with a fork. If the juices run clear, the chicken is cooked through.
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, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Beggar's Chicken on a platter with the rock salt and lotus leaves removed. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or roasted sweet potatoes
Troubleshooting advice:
- If the chicken skin is not crispy enough, you can broil it for a few minutes at the end of cooking.
- If the chicken is not cooked through, you can cover it with aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
- Discard any leftover chicken that has been sitting at room temperature for more than 2 hours.
Food history:
Beggar's Chicken is a traditional Chinese dish that originated in Jiangsu province. Legend has it that a beggar stole a chicken and cooked it by wrapping it in lotus leaves and baking it in mud. The dish became popular among the wealthy and is now a staple in Chinese cuisine.
Flavor profiles:
Savory, umami, slightly sweet, nutty
Serving suggestions:
Serve the Beggar's Chicken with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese