Sometime end of last year, my friend, Cheah of No-Frills Recipes was checking with me regarding a restaurant in KL, and it says that the glutinuos rice and pig trotters are very delicious, actually both of us are not very sure the name of the restaurant but we know that it is located out of town, somewhere near the palm oil estate. After some googling, managed to find out that this restaurant is located in Ijok, Selangor and not only it is famous for its eight treasure glutinous rice, infact the more well known and popular dish in this restaurant is their Beggar's Chicken which is baked in an open brick oven using charcoal fire.. The chicken are stuffed with chinese herbs, wrapped in aluminium foil and then covered in clay. It is then placed on top of the open brick oven and buried in charcoal and ash to be baked for several hours.
|these are the common herbs that we used to bake this beggar's chicken|
|the gravy ...|
Even though up to this day, i hv yet to try the real beggar's chicken from Ijok, will then do a homecooked version instead. Stuff the chicken with herbs and wrapped it up with some foil and parchment paper and instead of covered it with clay, it is now replaced by a dough crust and bake it in the oven for 2.5 hours. I can tell you that after breaking the crust, just like Shannon said, the aroma of the herbs baking in the chicken is wonderful! The gravy is so tasty and the meat of the chicken is just so so tender...totally worth your time! Do you know the hardest part of making this chicken is not the preparation, wrapping or waiting time, it is the breaking of the dough crust! So hard..i mean really hard and very hot!! so friends, if any of you are preparing this in future, just be careful when breaking the crust, i did that with a kitchen scissors and also with my hands..with kitchen mittens on of course :)
|stuff the herbs into the cavity of the chicken and pour the sauce over|
|wrap in foil paper or greaseproof paper..i used both|
|then cover with dough|
|bake in oven for 2.5 hours|
I am submitting this post to Malaysian Food Fest ( Kuala Lumpur Selangor Month ) hosted by Shannon of Just As Delish
|tastier if you eat that just with your hands :D|
Recipe ( adapted from Just As Delish with some changes made )
1 free range chicken/ kampung chicken, mine about 1.1kg
1.5 cup water
8gm dang shen
7 red dates
10gm dong guai ( angelica root )
15gm yuk chuk
2tbsps cornflour +2tbsp water, for thickening
10gm rock sugar
1tbsp light soya sauce
2 tbsp chinese rice wine
1tsp sesame oil
3 pieces dried scallops
salt and pepper to taste
1kg plain flour
550ml- 700ml water
1. Wash chicken, pat dry and marinate with salt and pepper. Refrigerate for 30 minutes
2. Preheat oven to 180C.
3. Bring water and 5 types of herbs to boil in a small pot. Let simmer for 5 mins over low heat, mix in the rest of the seasonings, remove from heat to cool down.
4. Combine salt and half of the water in a mixing bowl. Stir to dissolve salt then pour flour over. Mix and add enough water to form a dough. Rest dough for 30 mins, covered.
5. Get some aluminium foil or greaseproof paper, over a deep bowl large enough to sit the chicken or follow original instructions , place 2 sheets of greaseproof paper/ foil paper ( 55cmx40cm ), fold the 40cm sides about 1 cm thick 5 times to secure it into a big piece.
6. Place the herbs into the cavity of the chicken and place chicken in the bowl. Pour cooled herbal stock over the chicken.
7. Wrap up the chicken with greaseproof paper / foil paper to make into parcel. I used greaseproof paper and another layer of aluminium foil.
8. Roll the dough out to circle about 1/2 cm thickness and wrap it over the chicken parcel. Place the whole parcel onto tray and bake at 180C for 2.5 hours
9. Break the crust with kitchen scissors and discard dough. Be careful of the hot steam. Quickly place chicken into a large bowl as the gravy will spill out.