Beggar's Chicken - Modern Family Edition

Overview

I feel more and more that I am a very cool person. I also tried such a modern version of beggar's chicken. To be honest, I really don't find it troublesome. It's delicious, fragrant and delicious. I have all my own ideas and all my own messes, and it's endless fun. At first, I played it because I thought it was fun. Later, I played because of my super power and thought that there are lotus leaves for sale in small alleys. Later, I just thought that playing with dough is also OK. Later, I simply wanted to change my photography style and played around again. It felt like I was just playing with some gadgets naughtily. I was completely like a simple kid living my life of playing house and amusing myself as a foodie. In the end, it was all about eating... Various Baidu explanations: Beggar's Chicken is a famous dish in Hangzhou Louwailou, and Louwailou was established in 1848. According to legend, Changshu Shanjingyuan, which was the first to sell beggar's chicken, was established in 1890. Judging from the time, this dish should be a famous dish in Hangzhou. It is also said that this dish existed in Hangzhou in the Southern Song Dynasty. Jigong Zhong mentioned beggar's chicken many times. In addition, it can be seen from the lotus leaves wrapped in the chicken that this is obviously a Hangzhou dish. Related allusions Allusion 1 According to legend, a long time ago, there was a beggar who begged for food and ended up in a village in Changshu County. One day, he accidentally got a chicken and wanted to kill it and cook it, but he had neither cooking utensils nor seasonings. He came to the foot of Yushan Mountain, killed the chicken, removed its internal organs, and coated the feathers with yellow mud and firewood. He then roasted the chicken in a fire until the mud dried and the chicken was cooked. About 100 years ago, the Shanjingyuan Restaurant in Yushan Resort in the northwest of Changshu County based on this legend, removed the rough and extracted the essence, and followed the example to create this chicken. Allusion 2: Legend has it that Emperor Qianlong visited the south of the Yangtze River incognito and accidentally ended up in the wilderness. A beggar saw that he was pitiful, so he gave him a beggar's chicken that he thought was a delicacy. Qianlong was sleepy and hungry, so he naturally found the chicken extremely delicious. After eating, I asked the chicken its name. The beggar was too embarrassed to say that the chicken was called beggar chicken, so he called it rich chicken. Qianlong was full of praise for this chicken. The beggar later learned that this tramp was the current emperor. This beggar chicken also became a rich chicken because of the opening of the emperor's golden mouth. It has been passed down to this day and has become a famous dish in the elegant hall. Beggar's Chicken - Modern Version Ingredients: Ingredients: 1 native chicken (mine is about 880 grams), appropriate amount of salt, appropriate amount of lard, 1 fresh lotus leaf, straw rope. Chicken belly stuffing: 1 sausage, 5 dried shiitake mushrooms, a little dried clam meat, a few drops of steamed fish soy sauce, 1 tsp of oil Seasoning for chicken: 1 spoon of Thirteen Spice, half spoon of sugar, 1 spoon of fish sauce, 2 spoons of June fresh soy sauce, 1 and a half spoons of oyster sauce, 2 green onions, 2 small slices of ginger, 3 cloves of garlic. Shell ingredients: Thin batter: about 200 grams of flour, 5 spoons of rice wine, 1 spoon of salt, 1 spoon of Thirteen Spice, appropriate amount of water. Soft dough: about 200 grams of flour, appropriate amount of water (thin batter and soft dough can be combined into dough and wrapped on lotus leaves) Oven temperature: 180℃-200℃ in the middle and lower layers of the oven for about 2 hours

Ingredients

Steps

Pluck the chicken feathers that have not been removed from the chicken, wash the skin and belly of the chicken, evenly apply an appropriate amount of salt on the skin and belly of the chicken and massage;
Start adjusting the seasoning, add 1 tablespoon of thirteen spices into a small bowl;
Half a spoon of sugar;
tablespoon fish sauce;
tablespoons of June fresh soy sauce;
and a half spoons of oyster sauce
Then add shredded ginger, minced garlic, and chopped chives and mix well;
Apply the seasoning prepared in step 7 evenly on the chicken body and belly, cover the container with plastic wrap, and put it in the refrigerator to keep fresh for about 8 hours;
Prepare the chicken belly stuffing, soak the dried mushrooms and dried clam meat in warm water;
Cut the soaked mushrooms into strips, slice the sausages, and remove the sand from the clam meat;
Heat a little oil in a pan, add sausage, mushrooms, and clam meat and stir-fry until cooked, add steamed fish with soy sauce and stir-fry evenly;
Take the fried stuffing out of the pan and let it cool. At this time, wash the fresh lotus leaves and drain the water and set aside;
Stuff the cooled stuffing into the chicken belly, cut the cartilage of the two chicken feet in half, stuff the chicken feet into the chicken belly, and seal the chicken belly with toothpicks;
Scoop a spoonful of lard and spread an even layer of lard on the chicken skin;
Then put the prepared chicken in the lotus leaf, roll it up and wrap it;
Tie them up with straw ropes, both horizontally and vertically;
Add the thin batter ingredients into a large basin, add an appropriate amount of water, and adjust it to a thicker state (this step can be skipped);
Spread thin batter evenly on the lotus leaves that wrap the chicken. It is relatively sticky. Wear disposable gloves and apply some oil to operate (this step can still be skipped);
There is still some relatively viscous batter in the basin, add some flour and a little water and mix it into a dough that is not sticky;
Sprinkle a little flour on the dough and roll it into a flatbread, about the size of a lotus leaf chicken;
Put the chicken wrapped in lotus leaves and wrap it in dough so it can be put in the oven;
Wrap a layer of tin foil on the outside. Because your oven will stain more, so wrap it in tin foil and put it in the oven to bake;
Bake at 185℃ for 2 hours and then take it out of the oven. Peel off the tin foil, being careful as it will be hot to your hands;
Remove the noodle wrapped on the lotus leaf to expose the lotus leaf. When you peel off the lotus leaf, you will find the beggar's chicken.

Overview

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Ingredients

Steps