Beggar’s Chicken

Beggar’s Chicken-2

whole broiler chicken
marinated shredded lamb
chopped garlic
chopped ginger
shredded shitake mushroom
shredded bamboo shoot
hoisin sauce
soya sauce
breakfast sugar
large banana leaf
 silver foil
clay mud
125 gms   
10 gms
10 gms
50 gms
25 gms
20 ml
100 ml
50 ml
to taste
5 gms
1 m
2 kg


1. Debone the whole chicken, keeping the skin and body intact and leave it to marinate in soya sauce for about 30 minutes. Fry the shredded lamb until it is cooked; drain it and set aside. Heat oil in a wok and sauté the chopped garlic and ginger.

2. Add the shredded mushroom, bamboo shoot, and fried shredded lamb and mix it well. Add the hoisin sauce and seasoning and stir fry it over a high flame for a while. Remove the chicken from the soy sauce.

3. Stuff the lamb mixture inside the chicken and wrap it with banana leaf and then silver foil. Add water to the clay and apply this mixture around the wrapped chicken so that it is fully covered.

4. Preheat the oven at 200°C and cook the chicken in it for 45 minutes, until the clay hardens. Take out the chicken from the oven, break the clay with a hammer, remove the foil and banana leaf, cut the chicken, and serve it hot.