Beggars Chicken (Hot Yee Gai) Recipe
Servings: 6
Ingredients
- 1 whl chicken whole, no skin, R-Tablespoons-C 3 to 3 1/4 pounds cleaned - fat and membranes removed Marinade:
- 3 Tbsp. whiskey or possibly spirits *
- 1 x cinnamon stick broken into 4 pcs
- 2 piece star anise
- 1 tsp salt
- 2 1/2 tsp sugar
- 1 pch white pepper
- 2 tsp peanut oil Stuffing:
- 2 1/2 tsp peanut oil
- 1 1/2 c. onions diced
- 6 x Chinese black mushrooms soaked for 30 minutes in in warm water- stems discarded caps cut into 1/2-inch dice
- 1 ounce preserved mustard washed 3 to 4 times leaves opened and rinsed finely sliced
- 2 tsp Shao-Hsing wine or possibly sherry
- 1 tsp sesame oil
- 1/2 tsp five-spice seasoning
- 1/2 tsp salt
- 2 tsp sugar
- 1 pch white pepper Dough:
- 4 c. unbleached flour
- 1 3/4 c. warm water
- 2 tsp peanut oil
- 2 lrg lotus leaves soaked in warm water for 20 min till softened 2 feet heavy duty foil
Directions
- * (Ng Ga Pei, a bottled potent grain spirit from China)
- To prepare the chicken, combine marinade ingredients and rub outside and inside of the chicken with it. Place in a dish and set aside.
- To prepare stuffing, heat wok over high heat for 30 seconds. Add in peanut oil and coat wok. When a wisp of white smoke appears, add in onions and cook till soft, about 1 1/2 min. Add in mushrooms and preserved mustard and mix well. Add in wine and mix. Add in sesame oil, five-spice seasoning, salt, sugar, and pepper and stir to mix well. Remove from heat, transfer to a bowl and allow to cold.
- To prepare dough, place flour on a work surface and make a well in the center. Add in warm water slowly with one hand, mix with the other. When water is absorbed, knead till a dough forms. Coat your hands with peanut oil and rub dough, with some pressure, to coat it. Rub hands over work surface as well. Flatten the dough till it is large sufficient to wrap the chicken.
- Stuff the chicken with the prepared stuffing, packing it loosely in the cavity. Close neck and tail openings with skewers. Wrap the chicken completely in the lotus leaves, overlapping if necessary. Place wrapped chicken in center of flattened dough and wrap the chicken, sealing the edges with the fingers. Spread out the foil and place the chicken on it, breast side up. Fold foil around the chicken, closing it.
- Preheat oven to 350 degrees for 15 min. Place chicken in a roasting pan and bake for 3 1/2 hrs at 325 degrees. Remove from oven, allow to rest for 10 min. Remove foil, cut the hardened dough with kitchen shears and peel it back, cut lotus leaves and peel away, cut chicken skin and peel which back. The chicken is soft, falls away from the bone, and is best served by scooping the meat and the stuffing together to serve.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 416 | |
| Calories from Fat 46 | 11% |
| Total Fat 5.26g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 654mg | 27% |
| Potassium 374mg | 11% |
| Total Carbs 76.39g | 20% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.35g | 4% |
| Protein 10.54g | 17% |
