Beggar's Chicken

Brine

• 1 gallon cold water
• ¾ cup kosher salt
• ¼ cup sugar
• 2 slices ginger
• 2 garlic cloves, smashed

Marinade

• 1 teaspoon five-spice powder
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 2 teaspoons oyster sauce
• 1 tablespoon Shaoxing wine
• ½ tablespoon dark soy sauce
• 1 teaspoon light soy sauce
• ½ teaspoon white pepper
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic

Stuffing

• Rehydrated shiitake mushrooms
• Sliced ginger
• Scallions
• Lap cheong
• 2-3 tablespoons chicken stock or Shaoxing wine, optional

Wrapping

• Lotus leaf
• Parchment paper
• Heavy-duty foil, doubled

Method

1. Dissolve the salt and sugar in the cold water.
2. Add the ginger and garlic.
3. Submerge the chicken and brine it under refrigeration.
4. Remove the chicken, rinse only when the exterior is excessively salty, and dry it thoroughly.
5. Combine all marinade ingredients.
6. Rub the marinade inside and outside the chicken.
7. Fill the cavity with mushrooms, ginger, scallions, lap cheong, and optional stock or Shaoxing.
8. Wrap tightly in lotus leaf.
9. Wrap in parchment.
10. Seal in two layers of heavy-duty foil. Add another layer when leakage is possible.
11. Bake at 375 F for 1 hour 50 minutes to 2 hours 10 minutes.
12. Confirm approximately 165 F in the thickest part of the thigh without touching bone.
13. Keep the package sealed and hold at 160-170 F for 15-20 minutes.
14. Open the package over a tray so none of the juices are lost.

Holding Procedure Used in the Original Chat

For an unavoidable absence of roughly 2 hours 15 minutes:

1. Hold at 200 F for 30 minutes.
2. Turn the oven off only for the remaining absence.
3. On return, reheat the sealed package at 375 F for 10-15 minutes.
4. Open over a tray.