Beggar's chicken from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 314) by Kian Lam Kho and Jody Horton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 06, 2016

    This chicken is supposed to be roasted in clay; I just roasted it in a clay baker. The chicken is also supposed to be swaddled in pork caul; I just rubbed the chicken with duck fat. We monitored doneness with a meat thermometer, and took it out at 1 1/2 hours, which was really a shorter period of time, as the clay baker starts out in a cold oven. It’s quite dramatic opening up the lotus leaves and releasing the aromatic steam; I can only imagine how theatrical it would be to crack the clay with diners looking on. This chicken was wonderfully moist and tender, even the breast meat. And the stuffing? I could eat a bowl of this stuff with a spoon! I’m thinking of deboning the chickens and stuffing it a la Pepin’s chicken ballotine. We also discussed trying this with a duck. Basically, I just want to keep cooking birds in lotus leaves, and eating this stuffing. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031592?commentId=9819656

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