Crispy Beggars Chicken

local_grocery_store Ingredients

• 1 Whole chicken, cleaned and patted dry
• 1/4 cup Soy sauce, divided
• 2 tablespoons Shaoxing wine
• 2-inch piece Ginger, sliced
• 4 cloves Garlic, minced
• 4 Scallions, sliced
• 4 Lotus leaves, soaked in water until soft
• 2 tablespoons Cornstarch
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt, divided
• 1/2 teaspoon Black pepper, divided

restaurant_menu Method

1. 1.In a bowl, combine 2 tablespoons of soy sauce, Shaoxing wine, ginger, garlic, and scallions.
2. 2.Place the chicken in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. 3.Preheat the oven to 400°F (200°C).
4. 4.Remove the chicken from the marinade, reserving the marinade for later use.
5. 5.Rub the chicken with cornstarch, making sure to coat it evenly.
6. 6.Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken on all sides until golden brown.
7. 7.Transfer the chicken to a plate.
8. 8.Place the lotus leaves in a baking dish and lay the chicken on top.
9. 9.Pour the reserved marinade over the chicken and sprinkle with salt and black pepper.
10. 10.Wrap the chicken tightly with the lotus leaves, securing with kitchen twine if needed.
11. 11.Bake in the preheated oven for 2 hours, or until the chicken is cooked through and the skin is crispy.
12. 12.Remove the lotus leaves and let the chicken rest for 10 minutes before serving.
13. 13.Slice the chicken and serve with steamed rice or your favorite side dishes.

lightbulb_outline Tips

• chevron_rightMake sure to marinate the chicken for at least 4 hours or overnight to allow the flavors to penetrate the meat.
• chevron_rightIf you can't find lotus leaves, you can use parchment paper to wrap the chicken instead.
• chevron_rightServe the Beggars Chicken with a side of steamed vegetables for a complete meal.