Beggar's Chicken

Name: Beggar's Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole chicken; 50 g lotus leaves; 2 tbsp Shaoxing wine; 6 slices ginger; 4 scallions; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Beggar's Chicken hails from the storied kitchens of Hangzhou, a dish wrapped in tales as rich as its flavors. Traditionally baked in clay, this home version captures the spirit of communal dining, with each component handled with care. The chicken is enveloped in lotus leaves, a nod to the original method, and infused with the essence of Shaoxing wine and ginger, making it a cherished centerpiece for family gatherings.

Unwrapping the lotus leaves reveals tender, fragrant meat, where the soy sauce and scallions play a subtle supporting role. The generous use of fat ensures a succulent bite, while the salt, judged by hand, balances the flavors perfectly. This dish is set for sharing, inviting each diner to savor its aromatic depth.

Ingredients

1whole chicken
50 glotus leaves
2 tbspShaoxing wine
6 slicesginger
4scallions
1 tbspsoy sauce
to tastefine sea salt

Method

Start by soaking the 50 g lotus leaves in warm water until they are pliable, about 20 minutes. This will make them easier to wrap around the chicken later. Meanwhile, pat the 1 whole chicken dry with paper towels and season it generously with fine sea salt, ensuring you cover all surfaces, including the cavity.
In a large, heavy-bottomed pan, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan and brown it on all sides. This should take about 5-7 minutes per side, and you want the skin to be a deep golden brown, which will add flavor and texture to the final dish.
Remove the chicken from the pan and set it aside. In the same pan, add 6 slices of ginger and 4 scallions, cut into 2-inch pieces. Stir-fry the aromatics for about 2 minutes until they are fragrant and the ginger is slightly caramelized, which will infuse the dish with their flavors.
Return the chicken to the pan, nestling it among the aromatics. Pour 2 tbsp of Shaoxing wine and 1 tbsp of soy sauce over the chicken, ensuring it is evenly coated. Cover the pan and let it simmer gently for about 10 minutes, allowing the chicken to absorb the flavors of the wine and soy sauce.
While the chicken is simmering, prepare the lotus leaves by draining them and patting them dry. Lay them out flat on a clean surface, overlapping them if necessary to create a large enough area to wrap the chicken completely.
Once the chicken has simmered and the sauce has reduced slightly, taste the sauce for saltiness. Adjust with more fine sea salt if needed, but remember that the soy sauce already adds some saltiness.
Carefully transfer the chicken onto the prepared lotus leaves, spooning over any remaining sauce and aromatics. Wrap the chicken tightly in the lotus leaves, folding the edges to secure it. If necessary, use kitchen twine to hold the leaves in place.
Place the wrapped chicken in a steamer basket set over simmering water. Steam for about 1.5 to 2 hours, until the chicken is cooked through and tender. The chicken is done when the meat is tender and easily pulls away from the bone.
Once cooked, carefully unwrap the chicken and transfer it to a serving platter. Garnish with fresh herbs if desired and serve the chicken family-style, allowing everyone to enjoy the succulent, flavorful meat.