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.
Ingredients
- •1 large whole chicken, ~3-4 lbs (1.4-1.8 kg)
- •3 tablespoon light soy sauce
- •1 tablespoon dark soy sauce
- •2 tablespoon Shaoxing wine
- •1 tablespoon sesame oil
- •1 teaspoon five-spice powder
- •0.5 teaspoon white pepper
- •0.5 teaspoon salt
- •2 inch fresh ginger, sliced into 1/4-inch rounds
- •4 stalks scallions, cut into 2-inch pieces
- •6 garlic cloves, smashed
- •6 dried shiitake mushrooms, rehydrated, stems removed, sliced
- •1 cup water or chicken broth
- • as needed heavy-duty aluminum foil
Instructions
- 1.
Pat the whole chicken dry thoroughly with paper towels, inside and out. Remove any giblets from the cavity.
- 2.
In a small bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, five-spice powder, white pepper, and salt. Mix well to create the marinade.
- 3.
Rub the marinade all over the chicken, both on the skin and inside the cavity. For best results, allow the chicken to marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- 4.
Preheat your oven to 325°F (160°C).
- 5.
Stuff the chicken cavity with the sliced ginger, scallion pieces, smashed garlic cloves, and rehydrated shiitake mushrooms. You may truss the chicken legs together with kitchen twine to keep the stuffing in and help the chicken hold its shape, but it's not strictly necessary for this method.
- 6.
Lay out two large sheets of heavy-duty aluminum foil, overlapping them slightly to create a large enough surface to fully enclose the chicken. Place the stuffed chicken in the center of the foil.
- 7.
Carefully wrap the chicken tightly in the foil, ensuring there are no gaps or tears. The goal is to create a sealed packet that will trap all the moisture and aromatics inside, essentially steaming the chicken.
- 8.
Place a metal trivet or create a few crumpled balls of aluminum foil at the bottom of a large Dutch oven. Pour the water or chicken broth into the bottom of the Dutch oven, around the trivet/foil balls.
- 9.
Carefully place the foil-wrapped chicken on top of the trivet or foil balls in the Dutch oven. Cover the Dutch oven with its lid.
- 10.
Transfer the Dutch oven to the preheated oven and bake for 3 hours. The low and slow cooking, combined with the sealed foil and moisture in the Dutch oven, will result in incredibly tender meat.
- 11.
After 3 hours, carefully remove the Dutch oven from the oven. Let it rest, still covered, for 10-15 minutes. This allows the juices to redistribute.
- 12.
Carefully unwrap the foil-covered chicken (be cautious of hot steam). The chicken will be very tender, almost falling off the bone. Transfer the chicken to a serving platter. Pour any accumulated juices from the foil packet over the chicken.
- 13.
Serve the Dutch Oven Beggar’s Chicken hot, carving or shredding the meat as desired. It pairs wonderfully with steamed rice and stir-fried greens.
Tips
- 💡**Marination is Key:** For deeper flavor, marinate the chicken for at least 2 hours, or even overnight in the refrigerator. This allows the spices to penetrate the meat.
- 💡**Seal It Tight:** Ensure the foil wrap is completely sealed. This creates a steamy environment crucial for the chicken's tenderness and keeps all the aromatic juices locked in.
- 💡**Don't Discard the Juices:** The juices collected in the foil packet are incredibly flavorful. Pour them over the carved chicken or serve them as a sauce on the side.
- 💡**Adjust Cook Time:** A 3-4 lb chicken will typically take 3 hours. If using a larger chicken (e.g., 5-6 lbs), you may need to increase the cooking time by 30-60 minutes.
- 💡**Serving Suggestion:** This dish is fantastic with plain steamed jasmine rice, a side of blanched or stir-fried bok choy, or a simple cucumber salad.
Recipe from TheCookbook.ai
Created by smw355