Tuesday, October 13, 2015

Beggar's Chicken (叫化鸡)

1 cornish chicken
1 tsp salt
1 tsp pepper

Dough Ingredients
plain flour

Herbal Stock Ingredients
handful yuzhu - soak for 10 minutes and drain
handful cong cao hua - soak for 5 minutes and drain
1 large piece dang gui
10 red dates - pitted
2 tbsp goji (wolfberry)
dried scallops  - previously soaked and drained

1 1/2 tbsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsp yellow wine
1 tsp sesame oil

Things needed
1 small claypot (i am using it to replace the mouldable clay for wrapping chicken)
lotus leaves - use them to wrap the chicken will be more ideal.
  1. Clean chicken.  Rub with salt and pepper.  Set aside.
  2. In a pot, boil the herbal ingredients for 5 minutes.  Add in seasonings and let the herbal stock cool to room temperature.
  3. Marinate the chicken with the herbal stock overnight in fridge, turning once for a more even marinade.
  4. Prepare dough.  Add enough water to form a hard dough for wrapping the claypot.
  5. Place yuzhu in the claypot.  Place chicken in claypot.
  6. Stuff the rest of the ingredients into the cavity of the chicken.
  7. Cover the claypot.  Use the dough to seal the edges of the cover so that the heat will be fully trapped inside.
  8. Preheat oven to 380 degrees f.  Place claypot in oven and bake for 1 hour.
  9. Remove claypot from oven and let it cool down slightly.
  10. Use a knife to break open the dough.
  11. Remove the cover and tuck into the moist tender chicken full of herbal aromatics.

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