Hangzhou Beggar's Chicken

A Culinary Journey Through History

Originating from Hangzhou, a picturesque city in Eastern China, Beggar's Chicken has a fascinating story intertwined with its creation. Legend has it that a beggar concocted this dish after stealing a chicken and wrapping it in mud to cook over an open fire, inadvertently inventing a method that sealed the flavors magnificently. This delightful dish has been cherished over centuries, transcending social statuses to become a Chinese culinary classic.

Ingredients

• Whole chicken (about 3-4 pounds)
• Soy sauce (1/4 cup)
• Hoisin sauce (2 tablespoons)
• Fresh ginger, sliced (2-inch piece)
• Garlic (4 cloves, minced)
• Chinese rice wine (2 tablespoons)
• Scallions, cut into 2-inch lengths (3 scallions)
• Star anise (2 whole pods)
• Five spice powder (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (to taste)
• Lotus leaves (2 leaves, soaked in warm water until pliable)
• Aluminum foil or parchment paper (for wrapping)
• Clay (about 5 pounds, or an alternative baking method)

Preparation

Marinating the Chicken

Begin by thoroughly cleaning the whole chicken and patting it dry with paper towels. Make sure all moisture is absorbed for better marination. In a bowl, mix the soy sauce, hoisin sauce, ginger, garlic, Chinese rice wine, five spice powder, salt, and black pepper. Rub this mixture all over the chicken, ensuring it reaches inside the cavity as well. Allow the chicken to marinate for at least 2 hours or overnight in the refrigerator for deeper flavor.

Preparing the Wrapping

Soak the lotus leaves in warm water until they become pliable, which usually takes about 30 minutes. If lotus leaves are not available, large sheets of parchment paper or banana leaves can serve as substitutes. This step is critical, as the leaves infuse the chicken with subtle, aromatic notes.

Cooking Method

Wrapping and Sealing

After marinating, stuff the cavity of the chicken with the sliced ginger, scallions, and star anise. Wrap the chicken tightly in lotus leaves, ensuring it's fully covered. For added security and to trap the flavors, use aluminum foil or parchment paper to wrap over the leaves.

Applying the Clay

Cover the entire wrapped chicken with a thick layer of clay, making sure there are no cracks. The clay acts as an oven within an oven, locking in moisture and flavors. If clay is not feasible, using baking in a pot is an alternative option. Preheat your oven to 375°F (190°C).

Set your cooking timer for 2 hours once placing the chicken in the oven, allowing it to bake slowly. You might need to wait slightly longer if the chicken is larger. The clay will harden, providing a wonderful makeshift oven seal.

Unveiling the Dish

Once cooked, remove the clay-encased parcel from the oven. Carefully crack open the clay and peel away the lotus leaves, releasing the aromatic steam. This grand revealing not only makes for a stunning presentation but also keeps the chicken succulent and tender.

Enjoying Your Beggar’s Chicken

Hangzhou Beggar's Chicken is best enjoyed immediately after cooking. The meat should be juicy, rich with the mingling flavors of soy sauce, ginger, and the subtle essence of star anise. Serve it as the centerpiece of a meal, accompanied by traditional sides such as rice or steamed vegetables.

To further embrace the spirit of this historic dish, you might even choose to present it as a communal feast, allowing guests to unwrap and share the aromatic loot, much like enjoying the spoils of a delicious secret.

Ultimately, cooking Hangzhou Beggar's Chicken is as much about the journey and experience as it is about the final dish. Whether you explore its storied past, delve into its preparation, or engage in its grand unveiling, this dish offers a delightful narrative alongside each savory bite.