Beggar's Chicken Recipe
Ingredients
| 1 broiler/fryer chicken (3 to 4 pounds) | ||
| Soy sauce | 6 1/2 Tablespoon, divided | |
| Vegetable oil | 2 1/2 Tablespoon | |
| Dry sherry | 2 1/2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Five spice powder | 1/4 Teaspoon | |
| Green onions | 4 , finely chopped | |
| Ginger piece | 1 , thinly sliced | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 3 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
Directions
Rinse chicken and pat dry with paper towels.
Place chicken on large piece of greased extra-wide heavy-duty aluminum foil.
Rub or brush with 1/2 tablespoons of the soy sauce.
Rub or brush completely with oil.
Pull skin at the neck end under chicken and secure with small skewer.
Tuck wing tips under chicken.
Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger in small bowl.
Pour mixture into cavity of chicken, tipping chicken up slightly so mixture does not run out.
Secure tail end of chicken with small skewers.
Wrap foil around chicken, sealing securely.
Combine flour and salt in large bowl.
Gradually mix in enough water to make a firm dough.
Roll out dough on lightly floured work surface until about 1/4 inch thick.
Dough should be large enough to completely cover chicken.
Place foil-wrapped chicken onto center of dough.
Fold dough around chicken, pressing edges together to seal tightly.
Place dough-wrapped chicken in well-greased 13x9x2-inch baking dish.
Bake chicken in preheated 450°F oven 1 hour.
Reduce oven temperature to 300°F.
Bake 2 1/2 hours more.
Remove chicken from oven.
Using mallet or hammer, break pastry.
Remove chicken and place on serving plate (discard pastry).
Carefully remove foil and skewers.
Place chicken on large piece of greased extra-wide heavy-duty aluminum foil.
Rub or brush with 1/2 tablespoons of the soy sauce.
Rub or brush completely with oil.
Pull skin at the neck end under chicken and secure with small skewer.
Tuck wing tips under chicken.
Combine remaining 4 tablespoons soy sauce, the sherry, sugar, five-spice powder, onions and ginger in small bowl.
Pour mixture into cavity of chicken, tipping chicken up slightly so mixture does not run out.
Secure tail end of chicken with small skewers.
Wrap foil around chicken, sealing securely.
Combine flour and salt in large bowl.
Gradually mix in enough water to make a firm dough.
Roll out dough on lightly floured work surface until about 1/4 inch thick.
Dough should be large enough to completely cover chicken.
Place foil-wrapped chicken onto center of dough.
Fold dough around chicken, pressing edges together to seal tightly.
Place dough-wrapped chicken in well-greased 13x9x2-inch baking dish.
Bake chicken in preheated 450°F oven 1 hour.
Reduce oven temperature to 300°F.
Bake 2 1/2 hours more.
Remove chicken from oven.
Using mallet or hammer, break pastry.
Remove chicken and place on serving plate (discard pastry).
Carefully remove foil and skewers.
Chef
