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Herbal Beggar’s Chicken Recipe

Herbal Beggar’s Chicken Recipe

Herbal Beggar’s Chicken Recipe

Ingredients :

    • Whole chicken – 1, about 1.5 kg
    • Chinese rice wine – 1 Tbsp
    • Fresh chicken stock – 3 Tbsp
    • Plain (all-purpose) fl our – 1.5 kg
    • Salt – 1 tsp
    • Water – 875 ml
    • Greaseproof paper – 2 sheets
    • Cling fi lm or aluminium foil

Seasoning A

    • Salt 1/2 tsp
    • Ground white pepper 1/4 tsp
    • Chinese rice wine 1/2 Tbsp
    • Sesame oil 1/2 Tbsp

Seasoning B

    • Sugar – 1/2 Tbsp
    • Rock salt – 1/2 tsp
    • Ground white pepper – 1/4 tsp
    • Light soy sauce – 1 Tbsp
    • Dark soy sauce – 1/2 Tbsp
    • Chinese rice wine – 1/2 Tbsp
    • Sesame oil – 1 tsp
    • Shallot oil – 2 tsp

Herbs

    • Chinese angelica root (tong kwai) – 10 g
    • Wolfberries (kei chi) – 15 g
    • Polyconattum (yok chok) – 20 g
    • Codonopsitis (tong sum) – 20 g
    • Astragalus (pak kei) – 3 pieces
    • Red dates (hung cho) – 6, slit and sto ned

Method :

    1. Rub outside of chicken with combined seasoning A ingredients and inside with combined seasoning B ingredients.
    2. Rinse herbs, combine with rice wine and chicken stock and steam for 10–15 minutes. Stuff marinated chicken with steamed herbs and refrigerate for 3 hours.
    3. Mix fl our with salt and water to form a stiff, pliable dough. Roll out into a rectangle big enough to wrap chicken. Set aside.
    4. Grease a sheet of greaseproof paper and wrap chicken. Cover over with cling wrap/aluminium foil and then wrap with remaining sheet of greaseproof paper.
    5. Wrap chicken parcel with dough. Place in a roasting pan and bake in a preheated oven at 190°C for 3 hours.
    6. Crack open dough and remove paper and cling fi lm/ aluminium foil. Serve hot.

Preparation time : 40 minutes
Cooking time : 3 hours 15 minutes
Serves 8