Dutch Oven Beggar’s Chicken

• •3.5 chicken, whole, about 3-4 lb
• •0.3 cup soy sauce, light
• •2 tablespoon Shaoxing wine or dry sherry
• •1 tablespoon sesame oil
• •1 teaspoon five-spice powder
• •1 teaspoon salt
• •0.5 teaspoon white pepper
• •1 tablespoon ginger, fresh, grated
• •3 cloves garlic, minced
• •6 large dried shiitake mushrooms, rehydrated and sliced
• •0.5 cup bamboo shoots, canned, sliced
• •4 oz pork belly, skinless, diced
• •3 stalks green onions, chopped
• •1 tablespoon peanut oil or vegetable oil
• • as needed heavy-duty aluminum foil
• •0.5 cup water

Instructions

1. 1

   Rehydrate the dried shiitake mushrooms by soaking them in hot water for at least 30 minutes, or until soft. Squeeze out excess water and slice thinly. Reserve the mushroom soaking liquid if desired for another dish.

2. 2

   Prepare the marinade: In a small bowl, combine the soy sauce, Shaoxing wine, sesame oil, five-spice powder, salt, white pepper, grated ginger, and minced garlic. Mix well.

3. 3

   Prepare the chicken: Pat the whole chicken dry thoroughly with paper towels, inside and out. Rub about two-thirds of the marinade all over the chicken, ensuring to get some inside the cavity. Let marinate at room temperature for 15-20 minutes while preparing the stuffing, or refrigerate for at least 1 hour for deeper flavor.

4. 4

   Prepare the stuffing: Heat the peanut oil in a medium skillet over medium heat. Add the diced pork belly and cook until lightly browned and some fat has rendered, about 5-7 minutes. Add the sliced shiitake mushrooms, sliced bamboo shoots, and chopped green onions. Sauté for 3-5 minutes until fragrant. Add the remaining one-third of the marinade to the stuffing mixture and stir to combine. Remove from heat.

5. 5

   Stuff the chicken: Carefully spoon the stuffing mixture into the cavity of the marinated chicken. Do not overstuff. You can truss the chicken legs together with kitchen twine to keep the stuffing secure, but it's not strictly necessary as it will be wrapped in foil.

6. 6

   Wrap the chicken: Tear off several large sheets of heavy-duty aluminum foil. Lay them overlapping to create a large, sturdy square. Place the stuffed chicken in the center. Bring the edges of the foil up and over the chicken, sealing it very tightly to create an airtight package. Ensure there are no gaps for steam to escape. You may want to use 2-3 layers of foil for a secure seal.

7. 7

   Preheat your oven to 325°F (160°C).

8. 8

   Bake the chicken: Place the foil-wrapped chicken into your Dutch oven. Pour 0.5 cup of water into the bottom of the Dutch oven (around the foil package) to create a moist environment and prevent scorching. Cover the Dutch oven with its lid. Bake for 3 to 3.5 hours, or until the chicken is incredibly tender and easily pulls away from the bone.

9. 9

   Rest and serve: Carefully remove the Dutch oven from the oven. Let the chicken rest, still sealed in its foil package inside the Dutch oven, for at least 15-20 minutes. This allows the juices to redistribute. Carefully unwrap the foil package (watch out for hot steam and juices). Transfer the chicken to a serving platter. Carve and serve immediately with the delicious stuffing and any accumulated juices.

Chef's Tips

• 💡Ensure your chicken is thoroughly patted dry before marinating; this helps the flavors adhere better and can contribute to a slightly crisper (though still tender) skin.
• 💡Do not overstuff the chicken, as this can prevent even cooking and make sealing the foil difficult.
• 💡The airtight foil package is crucial for trapping moisture and creating the incredibly tender texture. Double or triple-wrap with heavy-duty foil to prevent any steam from escaping.
• 💡Resting the chicken after baking is vital. It allows the meat to relax and reabsorb its juices, resulting in a more succulent and flavorful dish.
• 💡Serve this dish with steamed jasmine rice and a side of blanched or stir-fried green vegetables like gai lan (Chinese broccoli) or bok choy to complete the meal.