Beggar's chicken...........I have been cooking beggar's chicken for ages and I have yet to cook it the original way that is by wrapping this popular bird in kilos of mud or soft dough made from wheatflour and then baking it in the oven for hours. As its name imply this dish originated long ago in China as a food of the beggars with the simple chicken wrapped in mud cooked over a fire. As the story goes, an emperor who happens to taste it had such fancy and admiration for this humble dish that he made it his favorite dish in his palace. So with some herbal concoction this dish has become the emperor's chicken.
I have my own way of cooking this good for health dish the easy way of course without compromising on taste. Here is how I cook it weeks ago.
In a saucepan, cook a packet of chinese herbs consisting of tong sum, kei chee, wai sun, yuk chuk, and dong kuai. ( I do not like the smell of dong kuai so it was ommited) with a few tablespoon of water and Chinese wine for about 10 mins to get the flavor out. Leave aside to cool and then ready to be stuff in bag or just into the stomach of the whole chicken.
The boiled herbs......
I stuff the boiled herbs into a bag as I only use half chicken....Next, rub the cleaned chicken ( I used half coz could not finish the whole chicken) with oyster sauce, black soya sauce, thin soya sauce, Shao Shin wine, pepper and salt.
Seasoning the chicken.............
Ready for wrapping........
Putting in steamer rack in pressure cooker.........Then wrapped the chicken in transparent paper or foil and put it in a pressure cooker to steam with a bowl of water for 30 to 40 mins.
