🇨🇳 China · Food
Beggar's Chicken
By eatmundo · July 12, 2026
A legendary Jiangsu dish featuring a whole chicken wrapped in lotus leaves and clay, slow-roasted to succulent perfection. The clay shell locks in every drop of moisture and aroma.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean your 1.2kg chicken thoroughly and pat it bone-dry.
- 2
Rub the cavity and skin with a savory marinade of soy and ginger.
- 3
Wrap the chicken tightly in 4 rehydrated lotus leaves to impart a subtle earthy fragrance.
- 4
Encase the wrapped chicken in 1kg of prepared culinary clay until completely sealed.
- 5
Preheat your oven to 180°C and place the clay orb on a heavy-duty baking tray.
- 6
Roast the chicken for 90 minutes until the clay shell hardens and crackles slightly.
- 7
Remove from the oven and carefully crack open the clay shell with a mallet.
- 8
Peel away the lotus leaves and serve immediately while the steam is still fragrant.
Frequently Asked Questions
What type of chicken is best for this recipe?+
Use a fresh, whole free-range chicken weighing about 1.5 to 2 kilograms, as its firm meat holds up better during the long steaming and baking process.
Can I use regular kitchen clay instead of traditional beggar's chicken clay?+
It is not recommended, as regular clay may contain chemicals or not harden properly; always use food-grade clay specifically intended for cooking.
Why are lotus leaves essential for this dish?+
Lotus leaves provide a unique, earthy aroma and act as a moisture barrier that traps the juices, ensuring the chicken remains succulent inside the clay casing.
What is the best way to open the hardened clay crust after cooking?+
Place the hardened clay sphere on a hard surface and use a small hammer or a heavy mallet to carefully crack the crust open before peeling away the lotus leaves.
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