Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is beggar's chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is beggar's chicken?),it will help you,my kids.
Answers:
Beggar's Chicken:
This is a wonderful story. A homeless, starving beggar is wandering along a road when he catches sight of a chicken. Desperate for food, he kills the chicken by wringing its neck. Lacking a stove, he covers the chicken in mud, makes a fire and bakes it. (One version has him plucking the feathers off the chicken as he eats).
At this point an Emperor passes by with his entourage. Attracted by the aroma of the baked chicken, he stops and dines with the beggar, demanding to know how he created such a delicious meal. "Beggar's chicken" is subsequently added to the list of dishes served at the Imperial court.
This story has a footnote. In "The Chinese Kitchen", Eileen Yin-Fei Lo notes that people are not always happy with the name of the dish. In Beijing you'll sometimes see Beggar's Chicken called "Fu Guai Gai," or "Rich and Noble Chicken."
Beggar's Chicken Recipe
INGREDIENTS:
1 fresh chicken, 3 to 3 1/2 pounds, cleaned
Marinade:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon ginger juice
2 teaspoons salt
Stuffing:
6 shiitake mushrooms, fresh or dried
4 ounces lean pork
2 ounces Chinese pickled cabbage, or preserved mustard greens
2 green onions
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/4 teaspoon five-spice powder (optional)
Other:
2 tablespoons oil for stir-frying
2 large sheets aluminum foil for wrapping chicken
PREPARATION:
To make the ginger juce, grate the ginger and squeeze out the juice until you have 1 teaspoon. In a small bowl, combine the marinade ingredients. Rub the marinade ingredients over the inside and outside of the chicken and let marinate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit.
While the chicken is marinating, prepare the vegetables and pork. If using dried shiitake mushrooms, reconstitute by soaking in warm water until softened. Squeeze dry and cut into thin slices. For fresh, wipe with a damp cloth and slice. Cut the pork into thin matchstick pieces. Finely chop the remaining vegetables.
In a wok or heavy frying pan, heat 2 tablespoons of oil over medium-high to high heat. Add the green onion and the pork. Stir-fry until the pork is crisp and nearly cooked through, then add the mushrooms and preserved greens. Stir in the soy sauce, rice wine or dry sherry, sugar, sesame oil and five-spice powder if using. Remove from the pan.
Stuff the chicken loosely with the stuffing and close with skewers or strong toothpicks. Wrap the chicken tightly in the aluminum foil. Place the wrapped chicken in a roasting pan.
Bake the chicken for 75 minutes. Bake for another 15 minutes or until the juices run clear and the temperature of the chicken in the thickest part of the thigh is 180 degrees Fahrenheit. Remove the stuffing and serve with the chopped up chicken.
------OR------
ingredients
3 1/2 - 4lb (1.6 - 1.8kg) freerange chicken
1 tbsp salt
1 tbsp dark soy sauce
1 tbsp rice wine or Amontillado sherry
1 tsp sunflower oil
1 tsp toasted sesame oil
1/2in(5 cm) piece fresh ginger, peeled and grated
4 spring onions, finely chopped
1/4 lb(110 g)lean pork, cut into matchsticks
8 fresh shiitake mushrooms finely sliced
3 oz ( 85 g) Chinese pickled cabbage, chopped
1 medium onion, peeled and finely chopped
1 tbsp light soy sauce
freshly ground black pepper
1 tsp five-spice powder
5 or 6 lotus leaves, soaked in hot water until pliable
1 1/2 lb (600 g) flour
water
method
1. Remove any excess fat from the bird. Rub all over with salt. Mix together the dark soy sauce, wine, half the oil, a little shredded ginger and the spring onions. Spread this over the chicken and let it marinate for an hour.
2. Fry the pork until crisp and add the mushrooms, cabbage, onion and remaining ginger, oil, soy sauce, pepper and a little of the five-spice powder. Cook over moderate heat for a few minutes. Drain off any excess oil and stuff the chicken with the mixture.
3. Wrap the bird tightly in the lotus leaves, sprinkling the rest of the five-spice powder between the leaves. Tie if necessary. Put the parcel in a roasting bag, tightly closed to retain the juices.
4. Finally make a stiffish paste with the flour and water and use it to cover the parcel completely. Place it on a lined baking sheet and bake in the centre of a hot oven, pre-heated to 200?C/400?F, gas mark 6 for 2 hours.
5. To serve, crack open the dough and cut through the paper and leaves, The meat will be tender enough to eat with chopsticks.
Hope this helps!
Other Answers:
People trace to the source of Hangzhou's "Beggar's Chicken" and find a story.
It happened long long ago. The federal dynasty imposed heavy tax on civilians, and people were deprived of everything. Family broken up, they strayed everywhere as beggars. One day, a beggar was floating in Changsu of Jiangsu Province, cold and hungry. Little by little, he couldn't stand up and fainted. His fellow sufferers were trying to save him. They collected wood and burned it to warm him up. One fellow sufferer took out the only remained chicken and prepared to cook for him. But without any tools to cooking, they were very worried. Suddenly, one of them got an idea. He suggested wrapping up the chicken with slush, and putting the mud pie into fire to bake. They continuously collected wood and baked mud pie. Finally, when the chicken was fully cooked, they began to knock open mud. To everyone's surprise, the feather was also falling off with mud, and the chicken smelled very nice. The aroma attracted all neighbors around. They came and couldn't stop praising the unique cooking style and the unique taste.
Later, Louwailou absorbs this cooking experience and makes some improvement. They takes "Yue Chicken", Shaoxing's Wine and the lotus leaf in West Lake as the material. First, they kill a fresh "Yue Chicken" and clean it, add all kinds of spices, stuff condiment in chicken's stomach, then bind it with West Lake lotus leaf, wrap it with a kind of mixture made by Shaoxing wine, salt water and mud from wine jar, finally bake it in steady fire for three to four hours. The mud pile is opened in front of guests. Because the chicken is cooked in a sealed envelope, the original taste is perfectly kept, and with the flavor of wine penetrating into chicken, you will feel a fragrance coming when opening the mud. Thus this dish is full of not only nutrition but also sentiment. That's why when tourists come to Hangzhou, they all want to taste this traditional and famous dish.
Source(s):
goolge search
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is beggar's chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is beggar's chicken?),it will help you,my kids.
Answers:
Beggar's Chicken:
This is a wonderful story. A homeless, starving beggar is wandering along a road when he catches sight of a chicken. Desperate for food, he kills the chicken by wringing its neck. Lacking a stove, he covers the chicken in mud, makes a fire and bakes it. (One version has him plucking the feathers off the chicken as he eats).
At this point an Emperor passes by with his entourage. Attracted by the aroma of the baked chicken, he stops and dines with the beggar, demanding to know how he created such a delicious meal. "Beggar's chicken" is subsequently added to the list of dishes served at the Imperial court.
This story has a footnote. In "The Chinese Kitchen", Eileen Yin-Fei Lo notes that people are not always happy with the name of the dish. In Beijing you'll sometimes see Beggar's Chicken called "Fu Guai Gai," or "Rich and Noble Chicken."
Beggar's Chicken Recipe
INGREDIENTS:
1 fresh chicken, 3 to 3 1/2 pounds, cleaned
Marinade:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon ginger juice
2 teaspoons salt
Stuffing:
6 shiitake mushrooms, fresh or dried
4 ounces lean pork
2 ounces Chinese pickled cabbage, or preserved mustard greens
2 green onions
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon sesame oil
1/4 teaspoon five-spice powder (optional)
Other:
2 tablespoons oil for stir-frying
2 large sheets aluminum foil for wrapping chicken
PREPARATION:
To make the ginger juce, grate the ginger and squeeze out the juice until you have 1 teaspoon. In a small bowl, combine the marinade ingredients. Rub the marinade ingredients over the inside and outside of the chicken and let marinate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit.
While the chicken is marinating, prepare the vegetables and pork. If using dried shiitake mushrooms, reconstitute by soaking in warm water until softened. Squeeze dry and cut into thin slices. For fresh, wipe with a damp cloth and slice. Cut the pork into thin matchstick pieces. Finely chop the remaining vegetables.
In a wok or heavy frying pan, heat 2 tablespoons of oil over medium-high to high heat. Add the green onion and the pork. Stir-fry until the pork is crisp and nearly cooked through, then add the mushrooms and preserved greens. Stir in the soy sauce, rice wine or dry sherry, sugar, sesame oil and five-spice powder if using. Remove from the pan.
Stuff the chicken loosely with the stuffing and close with skewers or strong toothpicks. Wrap the chicken tightly in the aluminum foil. Place the wrapped chicken in a roasting pan.
Bake the chicken for 75 minutes. Bake for another 15 minutes or until the juices run clear and the temperature of the chicken in the thickest part of the thigh is 180 degrees Fahrenheit. Remove the stuffing and serve with the chopped up chicken.
------OR------
ingredients
3 1/2 - 4lb (1.6 - 1.8kg) freerange chicken
1 tbsp salt
1 tbsp dark soy sauce
1 tbsp rice wine or Amontillado sherry
1 tsp sunflower oil
1 tsp toasted sesame oil
1/2in(5 cm) piece fresh ginger, peeled and grated
4 spring onions, finely chopped
1/4 lb(110 g)lean pork, cut into matchsticks
8 fresh shiitake mushrooms finely sliced
3 oz ( 85 g) Chinese pickled cabbage, chopped
1 medium onion, peeled and finely chopped
1 tbsp light soy sauce
freshly ground black pepper
1 tsp five-spice powder
5 or 6 lotus leaves, soaked in hot water until pliable
1 1/2 lb (600 g) flour
water
method
1. Remove any excess fat from the bird. Rub all over with salt. Mix together the dark soy sauce, wine, half the oil, a little shredded ginger and the spring onions. Spread this over the chicken and let it marinate for an hour.
2. Fry the pork until crisp and add the mushrooms, cabbage, onion and remaining ginger, oil, soy sauce, pepper and a little of the five-spice powder. Cook over moderate heat for a few minutes. Drain off any excess oil and stuff the chicken with the mixture.
3. Wrap the bird tightly in the lotus leaves, sprinkling the rest of the five-spice powder between the leaves. Tie if necessary. Put the parcel in a roasting bag, tightly closed to retain the juices.
4. Finally make a stiffish paste with the flour and water and use it to cover the parcel completely. Place it on a lined baking sheet and bake in the centre of a hot oven, pre-heated to 200?C/400?F, gas mark 6 for 2 hours.
5. To serve, crack open the dough and cut through the paper and leaves, The meat will be tender enough to eat with chopsticks.
Hope this helps!
Other Answers:
People trace to the source of Hangzhou's "Beggar's Chicken" and find a story.
It happened long long ago. The federal dynasty imposed heavy tax on civilians, and people were deprived of everything. Family broken up, they strayed everywhere as beggars. One day, a beggar was floating in Changsu of Jiangsu Province, cold and hungry. Little by little, he couldn't stand up and fainted. His fellow sufferers were trying to save him. They collected wood and burned it to warm him up. One fellow sufferer took out the only remained chicken and prepared to cook for him. But without any tools to cooking, they were very worried. Suddenly, one of them got an idea. He suggested wrapping up the chicken with slush, and putting the mud pie into fire to bake. They continuously collected wood and baked mud pie. Finally, when the chicken was fully cooked, they began to knock open mud. To everyone's surprise, the feather was also falling off with mud, and the chicken smelled very nice. The aroma attracted all neighbors around. They came and couldn't stop praising the unique cooking style and the unique taste.
Later, Louwailou absorbs this cooking experience and makes some improvement. They takes "Yue Chicken", Shaoxing's Wine and the lotus leaf in West Lake as the material. First, they kill a fresh "Yue Chicken" and clean it, add all kinds of spices, stuff condiment in chicken's stomach, then bind it with West Lake lotus leaf, wrap it with a kind of mixture made by Shaoxing wine, salt water and mud from wine jar, finally bake it in steady fire for three to four hours. The mud pile is opened in front of guests. Because the chicken is cooked in a sealed envelope, the original taste is perfectly kept, and with the flavor of wine penetrating into chicken, you will feel a fragrance coming when opening the mud. Thus this dish is full of not only nutrition but also sentiment. That's why when tourists come to Hangzhou, they all want to taste this traditional and famous dish.
Source(s):
goolge search
It's basically a chicken stew type dish that's cooked in a flour casing. You don't actually eat the "bread" part, you just crack it open and use it as a serving bowl/dish. I've only had it once and didn't find it particularly tasty. I feel it's more for show. I think it is becoz beggars use mud to cover the chicken and bake it underground .
correctness,It's Non-profit and only for informational purposes.
- Does anyone have a good recipe for Thai Mango and Sweet Rice?
- can someone tell me where in Kingsport Tennessee I can buy shirataki tofu noodle
- Prairie Oyster, Truth or Myth ?
- proper way to eat a hand roll?
- Recipe for old fashioned, homestyle enchilada sauce.?
- Does anyone have a recipe for Lebanese Flat Bread with a spicy red paste baked o
- do u love chinese food? What dish is that?
- What is Burgal made of? Its used in cooking.?
Related Question about Food and Health
- best place to find tamales in los angeles ca.?
- Best Ramen Noodle in Bay Area?
- best recipe for making German "Hutzelbrot" ?
- best recipe. refried beans...what type of beans...what else? how to prepare?
- best restaurants in Santa Fe?
- Best sushi place in San Diego?
- Best thai restaurant in SF bay area?
- Best toppings for a pizza?