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Individual Beggar's Chicken Clay Pot Bakes - Image 1

Individual Beggar's Chicken Clay Pot Bakes

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Individual Beggar's Chicken Clay Pot Bakes

Beggar's Chicken

Prep: 20 min • Cook: 60 min. This adaptation of Beggar's Chicken is portioned into individual servings, baked in small clay pots with a salt crust. It offers a quicker cooking time and easier serving, while still delivering the authentic tender and aromatic experience.

Preparation time
20 min
Cooking time
1 hr
Total time
1 hr 20 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 pcs medium chicken(cut into 4 portions each)
  • 18oz salt(for crust)
  • 4 pcs lotus leaves(soaked and drained)
  • 1 tbsp five-spice powder(for seasoning)
  • 4 tsp garlic(minced)
  • 1 tbsp ginger(minced)
  • 2 tbsp soy sauce(for marinating)
  • 1 tsp sesame oil(for marinating)
  • 2 tbsp water(for salt crust)

Instructions

Marinate Chicken

  1. In a bowl, combine chicken pieces with minced garlic, ginger, soy sauce, sesame oil, and five-spice powder. Mix well to ensure chicken is evenly coated.
  2. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Prepare Clay Pots

  1. Preheat your oven to 200°C (400°F).
  2. Line the bottom of two small clay pots (or oven-safe ramekins) with a soaked lotus leaf, ensuring it covers the base completely.
  3. Place marinated chicken pieces into the prepared clay pots, dividing them equally.
  4. Cover the chicken with another lotus leaf, tucking in the sides to seal.

Make Salt Crust

  1. In a separate bowl, mix the salt with 2 tablespoons of water to form a damp, pliable paste.
  2. Carefully spread and press the salt mixture over the lotus leaves, completely encasing the chicken within the clay pot.
  3. Ensure the salt crust is sealed tightly to all edges of the pot to prevent steam from escaping.

Bake

  1. Place the sealed clay pots onto a baking tray.
  2. Bake in the preheated oven for 60 minutes, or until the chicken is cooked through and tender.

Serve

  1. Carefully remove the clay pots from the oven. Let them rest for a few minutes.
  2. To serve, crack the salt crust carefully with a spoon and remove the top lotus leaf to reveal the aromatic chicken inside.

Nutrition

Servings
4
Serving size (imperial)
7.1 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories250 kcal125 kcal1,000 kcal
Protein30 g15 g120 g
Fat12 g6 g48 g
Carbs5 g2.5 g20 g

Tips

  • Ensure lotus leaves are thoroughly soaked and pliable to prevent them from tearing when wrapping the chicken.
  • The salt crust traps steam, creating a moist and tender chicken. Ensure it's adequately sealed.
  • Serve directly from the clay pot for an impressive presentation, warning guests about the hot salt crust.

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