Dutch Oven Beggar’s Chicken

A whole chicken stuffed with aromatic ingredients, wrapped in foil, and slow-baked in a Dutch oven for incredible tenderness, inspired by the classic Chinese dish.

Instructions

1. 1.

   Clean the whole chicken thoroughly inside and out. Pat dry very well with paper towels. Set aside.

2. 2.

   Prepare the marinade: In a small bowl, whisk together 0.25 cup soy sauce, 2 tablespoons Shaoxing wine, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 1 teaspoon five-spice powder, 1 tablespoon honey, 1 teaspoon sesame oil, 0.5 teaspoon salt, and 0.25 teaspoon white pepper.

3. 3.

   Generously rub the marinade all over the chicken, inside and out. Place the chicken in a large resealable bag or dish, cover, and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to penetrate.

4. 4.

   While the chicken marinates, prepare the stuffing. Drain the soaked glutinous rice. If using dried shiitake mushrooms, reserve the soaking liquid after rehydrating. Dice the Chinese sausage, water chestnuts, scallions, 2 minced garlic cloves, and 1 teaspoon minced fresh ginger.

5. 5.

   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add the diced Chinese sausage and cook until lightly browned and fragrant, about 2-3 minutes. Add the minced garlic and ginger, and cook for another minute until aromatic.

6. 6.

   Add the sliced shiitake mushrooms and diced water chestnuts to the skillet, stir-frying for 2 minutes. Add the drained glutinous rice and stir to combine. Pour in 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 0.5 cup mushroom soaking liquid (or chicken broth). Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until most of the liquid is absorbed and the rice is partially cooked. Stir in the chopped scallions. Remove from heat and let cool slightly.

7. 7.

   Preheat your oven to 300°F (150°C).

8. 8.

   Remove the chicken from the marinade. Loosely stuff the chicken cavity with the prepared rice mixture. Do not pack too tightly, as the rice will expand. Secure the cavity opening with kitchen twine or wooden skewers/toothpicks.

9. 9.

   Lay out 3-4 large sheets of heavy-duty aluminum foil, overlapping them to create a large, strong base. Place the stuffed chicken in the center of the foil. Bring the edges of the foil up and over the chicken, sealing tightly to create a completely enclosed packet. Ensure no steam can escape.

10. 10.

    Place a trivet or a few crumpled balls of aluminum foil at the bottom of a large Dutch oven. Pour 1 cup of water into the Dutch oven. Carefully place the foil-wrapped chicken on top of the trivet/foil balls. Cover the Dutch oven with its lid.

11. 11.

    Bake in the preheated oven for 3 hours and 30 minutes. The low and slow cooking will tenderize the chicken beautifully.

12. 12.

    Carefully remove the Dutch oven from the oven. Let it rest, still covered, for 15 minutes. This allows the juices to redistribute. Then, carefully unwrap the foil packet (be cautious of hot steam). Transfer the chicken to a serving platter. Spoon out the flavorful stuffing. Serve immediately.