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Beggar's Chicken


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  • A 2.5-3.0 pound fryer chicken
  • 2 tsp salt
  • 1 tsp ginger juice (squeezed from ginger root)
  • 4 tbsp oil
  • 1 scallion, chopped fine
  • 4 oz pork, cut like thick matchsticks
  • 1 tbsp sherry
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 oz preserved Yunnan cabbage, shredded


Servings 4


Step 1

Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.

Heat 2 tbsp oil to 275 in wok. Stir-fry scallion 1 minute. Add pork. Stir fry at 375 degrees 2 minutes. Add sherry, soy sauce, and sugar. Remove to bowl.

Heat 2 tbsp oil in wok at 375 degrees. Stir-fry cabbage 1 minute. Pour in meat mixture. Stir-fry 1 minute (add more sugar, if desired)

Stuff meat mix into chicken. Wrap in foil and place in pan.

Preheat oven to 350F. Bake chicken 1 hour. Then turn heat to 400F and bake 15 more minutes.

Remove foil. Remove stuffing to platter. Cut Chicken into pieces (bite-size?) and arrange on top of stuffing. Serve hot.


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