From: peterl@devvax.mincom.oz.au
BEGGAR'S CHICKEN
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Back in the old day's the Oriental people used to wrap the chook in
lotus leaves, then in clay, then throw it into a hot fire to cook. Be
sure to have a hammer ready so you can eat the sucker!!!
Ingredients:
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1.5kg (3lb) chook
3 shallots
2.5cm (1″) piece green ginger (the fresh stuff)
1 tsp sugar
3 tblsp soy sauce
2 tblsp dry sherry
1 tblsp water
1/4 tsp five spice powder
2 tblsp soy sauce, extra
2 tblsp oil
extra oil
Clay Dough:
———–
1kg (2lbs) cooking salt
4 cups plain flour
1 1/2 cups water (more or less)
Put flour and salt in a bowl, mix well, gradually add water, mixing to a
firm dough. Use your hands to mix. More water may be needed, don't
have dough too soft, it will be too hard to handle.
Place two very large sheets of aluminium foil on a flat surface, brush
top sheet well with extra oil. Wack the chook onto the foil. In a bowl
put roughly chopped shallots, sugar, peeled and sliced ginger, soy
sauce, sherry, water and five spice powder; mix well. Rub the chook all
over with extra soy sauce, then rub with the 2 tablesps of oil, rub well
into the skin. Pull skin at neck end down under the chook and tuck the
wing tips under as well to hold the neck skin in place. Carefully (the
chook will feel like a greased pig at this stage!!) pour soy sauce
mixture into the cavity, (hold the chook up a bit so none runs out).
Secure the bum end with a small skewer (be careful it doesn't rip the
foil). Wrap the foil around the chook, securing like a parcel.
Roll out the dough to about 1cm (1/2″) thickness so it will completely
cover the chook, fold dough over the bird, press edges together, press
ends together so the chook is completely encased with no holes anywhere.
Place chook into lightly oiled baking dish, wet your fingers and smooth
out all joins, making sure there are no holes in the dough (the steam
will get out otherwise)
Bake in a hot (475-550F / 250-260C) oven for 1 hour. Reduce heat to
moderately slow (325-350F / 160-180C) for a further 3 hours. Remove the
end result from the oven (you don't have to worry about dropping it!!!),
break open the dough with the hammmer and remove from around the chook.
Put foil wrapped chook onto a serving dish, carefully remove foil and
hook in. The meat will just fall off the bones so chop-stick will
probably be in order.
Trust me, this is fantastic (especially when your friends see you carry a
hammer to the dining table!!!!)
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