Skip to main content

Eight Treasure Beggar Chicken 八宝乞丐鸡

Still remember the beggar chicken I prepared one month back ! And during the previous Chinese Dumpling Festival, I prepared another ultimate beggar chicken dish for my family to celebrate this special day. This special chicken dish is stuffed full with chestnuts, mushroom, dried shrimps & dried oysters, together with some tasty gravy. I'm lucky still stocking up some dried lotus leaves that I bought 2 years ago. Probably, need to start looking for more leaves later on. >o<   Please read on for more.

Ingredients for one chicken filling (about 1.5kg) :
4  shitake mushroom, soaked & quartered
120gm   chestnut (storebought ready to eat)
5  dried oyster, soaked
2  garlic cloves, chopped
1 shallot,  sliced
1 TB  chopped ginger
1 cup   water (mixed 1-1/2 tspn  cornflour)
2 TB  oyster sauce
1 TB  light soy sauce
1/2 tspn  granules
pepper to taste

Method :
(1)  preheat wok or frying pan with 1 TB cooking oil, stir in shallot, garlic & ginger till fragrant.
(2)  add in mushroom, chestnut & oyster and continue stir fry for 2-3 minutes.
(3)  now, add in seasoning to your taste and keep on stirring till well mixed.
(4)  add in water and bring it to boil till liquid almost thicken.
(5)  off the heat and transfer to a bowl, leave to cool.

Ingredients for marinade chicken :
1-1/2  tspn  five spice powder
1 tspn  ground sichuan pepper, toasted
1 TB  oyster sauce
2 TB  light soy sauce
pepper to taste

Method :
Mix all ingredients together then rub all over the chicken and keep chicken refrigerated overnight.

Items for wrapping beggar chicken :
2 large lotus leaves, soaked overnight
a string
2 pcs  large aluminium foil
600gm  all purpose flour
water for dough mixing


 TO ASSEMBLE :
(1)  wash soaked lotus leaf and pad dry with towel then place it onto aluminium foil.
(2)  next, put chicken (from fridge) onto lotus leaf and stuffed in the filling including the thick gravy, then seal chicken with a toothpick.

(3)  fold in lotus leaf to wrap up the chicken then tight it with a string.
(4)  then to secure it, wrap it with another layer of aluminium foil, then set aside.
(5)  place flour into a big mixing bowl then slowly add in water till soft dough is formed. You need roughly  more or less 500ml water  Then knead dough till smooth.
(6)  now, flatten dough into thin sheet and place in the well wrapped chicken, push dough to stick to aluminium foil till everything is fully covered.
(7)  finally, bake at preheated oven 195'C for about 2 hours.

This round the crust turns out really thin & crispy and it cracked beautifully.as well.... Just the way I wanted !

The aroma busting out immediately once I unwrapped the aluminium foil. It smells truly amazing !

The meat is so juicy & tender. No wonder the Chinese Emperor is loving it so much....

You can just skip the rice and wallop those juicy meat and the fillings. It such a blessing to have this on my dinning table. A very satisfying dish for the feast. Hope you guys will love it too !
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...
Read more

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer.  This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm   corn oil 60gm   pandan juice 50gm   all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn  cream of tartar 50gm  fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2)  Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. ...
Read more