Changshu Beggar’s Chicken
Overview
Changshu Beggar's Chicken is produced in Changshu, Jiangsu, China. It belongs to Jiangsu and Zhejiang cuisine. It has a long history. It is usually a special dish made by wrapping processed chicken in soil and lotus leaves and baking it. During the Mid-Autumn Festival, of course you should treat yourself to something different!
Tags
Ingredients
Steps
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One three-yellow chicken, cleaned.
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Prepare marinating seasonings: white sugar, ginger, light soy sauce, cooking wine, five-spice powder, dried chili pepper, oyster sauce, and pepper.
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Remove the claws and butt of the three-yellow chicken, place it in the marinade, and spread the marinade evenly on the inside and outside of the chicken. Marinate overnight. Turn over once during marinating.
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Prepare appropriate amount of mushrooms, green peppers and oysters.
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Fry until cooked and put into the belly of the three-yellow chicken.
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Use cotton thread to tie the belly of the three-yellow chicken several times to prevent the food in the belly from leaking out. Coat the three-yellow chicken with an appropriate amount of peanut oil; take a dry lotus leaf and clean it.
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Wrap the three-yellow chicken in lotus leaves. Tie a few more turns with cotton thread to tie it firmly.
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Prepare appropriate amount of flour.
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Add appropriate amount of cooking wine and water to the flour and knead into dough.
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Roll out the dough and spread it into a thicker pancake. Place the lotus leaf chicken into the flour cake; wrap the lotus leaf chicken with the flour cake.
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Place a piece of foil on a baking sheet and place the wrapped chicken in the baking sheet.
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Baking time: 200 degrees, 1.5 hours.
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Open it and take a look!
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Please forgive my lack of image! Get up and start eating!
