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La Belle Cuisine
Beggar's Chicken
(Roast Chicken with Mushroom and Pork Stuffing)
Gourmet February 1993
For the chicken:
A 4-pound roasting chicken
2 tablespoons soy sauce
2 tablespoons Chinese rice wine,
sake, or Scotch
2 whole star anise, crushed lightly
with the
side of a cleaver
4 slices fresh gingerroot, each the size of a
quarter,
flattened
with the side of cleaver
For the stuffing:
3 tablespoons Chinese rice wine,
sake, or Scotch
1 teaspoon sugar
2 tablespoons soy sauce
1/2 teaspoon Asian (toasted) sesame oil
1/3 pound pork loin, trimmed of any fat and cut
across the grain
into matchstick- size pieces
2 tablespoons safflower or corn oil
3 tablespoons minced scallions
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh gingerroot
1/2 cup dried Chinese black mushrooms or
dried shiitake mushroom
(about 1 ounce)
soaked in hot water to cover for 20 minutes,
drained, squeezed dry, the
stems discarded,
and caps cut into fine julienne
1/2 cup canned sliced bamboo shoots, blanched in
boiling water
15
seconds, drained and cut into
fine julienne strips
1 large oven cooking bag
1 teaspoon cornstarch in 2 teaspoons water
Prepare the chicken: In a bowl just large enough to hold the
chicken stir together the soy sauce, rice wine, star anise, and gingerroot, put the
chicken
in the bowl, and rub the marinade over the surface and inside the cavity of
the
chicken. Let the chicken marinate, covered and chilled, turning it
occasionally, for at
least 8 hours, or overnight.
Make the stuffing: In a small bowl whisk together 2 tablespoons of
the
rice wine, sugar, and 1 tablespoon soy sauce, whisking until the sugar is dissolved,
and reserve the mixture. In a bowl stir together the remaining
1 tablespoon soy sauce, and
the sesame oil, add the pork, and toss the mixture to coat the pork well.
In a wok or
large deep heavy skillet heat 1 tablespoon safflower oil over
high heat until it is hot
but not smoking, in
it stir-fry the pork mixture for 1 minute, or until the pork is no
longer
pink, and transfer the pork with a slotted spoon to a plate. In the wok
heat the
remaining 1 tablespoon safflower oil over moderately high heat
until it is hot but not
smoking and in
it stir-fry the scallion, garlic, ginger-
root, and black mushrooms for 10
seconds. Add the bamboo shoots and
the reserved rice-wine mixture, stir-fry the mixture
for 15 seconds, and
stir in the pork. Remove the wok
from the heat and let the stuffing
cool completely.
Remove the chicken from the marinade and pack its cavity loosely
with
the stuffing. Put the chicken, breast side up, with the marinade inside the cooking
bag and transfer it to a flameproof roasting pan. Seal the bag, slit several holes in the
top with a sharp knife, and bake the chicken in the
middle of a preheated 350-degree F. oven for
1 1/2 hours. Transfer the chicken from the bag to a platter, pour the liquid in the bag into
the pan, discarding the bag, and skin the fat from the pan. Stir in the cornstarch mixture
and whisk it into the pan. Bring the sauce to a boil, boil it until it
is thickened, and
serve it with the chicken and the stuffing. Serves 4 to 6.
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