Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 1 cup dried shiitake mushrooms, soaked in hot water for 30 minutes
- 1 cup glutinous rice, soaked in water for 30 minutes
- 1/2 cup chopped scallions
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon five-spice powder
- 1 piece of cheesecloth
- Kitchen twine
Special equipment needed:
- Large roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Drain the soaked mushrooms and chop them finely. Reserve the soaking liquid.
3. Drain the soaked glutinous rice and mix it with the chopped mushrooms, scallions, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, cornstarch, salt, black pepper, and five-spice powder.
4. Stuff the chicken with the rice mixture, making sure to fill the cavity completely.
5. Wrap the chicken in a piece of cheesecloth, making sure to cover it completely.
6. Tie the chicken with kitchen twine to secure the cheesecloth and keep the stuffing inside.
7. Place the chicken in a large roasting pan and pour the reserved mushroom soaking liquid over it.
8. Roast the chicken in the preheated oven for 1 1/2 to 2 hours, or until the internal temperature reaches 165°F.
9. Remove the chicken from the oven and let it rest for 10 minutes before removing the cheesecloth and carving it.
Time:
Preparation time: 1 hour
Cooking time: 1 1/2 to 2 hours
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 31g
Protein: 40g
Sodium: 1200mg
Sugar: 5g
Substitutions for ingredients:
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms or other dried mushrooms.
- Glutinous rice can be substituted with regular rice or other grains.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add other vegetables to the stuffing, such as carrots, celery, or bell peppers.
- Use different herbs and spices to flavor the stuffing, such as thyme, rosemary, or cumin.
- Use different meats to stuff, such as quail or Cornish hen.
Tips and tricks:
- Make sure to tie the chicken tightly with kitchen twine to keep the stuffing inside.
- Use a meat thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
- Let the chicken rest for 10 minutes before carving it to allow the juices to redistribute.
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 it with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the stuffing visible in the cavity. Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with steamed vegetables, such as broccoli or green beans.
- Serve with a side of rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- Rice or noodles.
Troubleshooting advice:
- If the chicken is not fully cooked, return it to the oven and continue roasting until the internal temperature reaches 165°F.
- If the stuffing is too dry, add more liquid, such as chicken broth or water.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
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 popular among the locals. Over time, the dish evolved to use a pastry crust instead of mud, and various fillings were added to the chicken.
Flavor profiles:
The chicken is savory and flavorful, with a slightly sweet and nutty taste from the stuffing. The mushrooms add an earthy and umami flavor to the dish.
Serving suggestions:
Serve the chicken as a main course for a special occasion or holiday meal.
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Region: Chinese