Beggar’S Chicken
Beggar’s Chicken (China)
1 (3 pound) broiler-fryer chicken
6 1/2 Tbspsoy sauce
2 1/2 Tbspvegetable oil
2 1/2 Tbspdry sherry
1 tps granulated sugar
1/4 tps five-spice powder
1 (1-inch square) piece fresh ginger
root, pared & cut into thin slices
4 cups all-purpose flour
3 cups salt
1 1/2 cups water
Remove giblets from chicken & reserve for another use
Rinse chicken & pat dry with paper toweling
Place chicken on large piece of greased extra-wide, heavy duty aluminum foil
Rub or brush 2 1/2 Tbspof the soy sauce completely over chicken
Rub or brush the oil completely over chicken
Pull skin at neck end under chicken & secure with small skewer
Tuck wing tips under thicken
Combine remaining 4 Tbspsoy sauce, the sherry, sugar, five-spice powder, onions & ginger
Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity
Secure tail end of chicken with small skewers
Wrap foil around chicken, sealing securely
Combine flour & salt in bowl
Gradually mix in enough water to make a firm dough
Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken
Place foil-wrapped chicken onto center of dough
Fold dough over chicken, pressing edges & ends together to seal completely
Place chicken in well greased 13 x 9-inch baking pan
Bake chicken in preheated 450 deg F oven 1 hour
Reduce heat to 300 deg F
Bake 2 1/2 hrs longer
Remove chicken from oven
Using mallet or hammer, break pastry
Remove chicken from pastry & place on serving plate
Carefully remove foil & skewers
Makes 4 servings
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