Beggar Chicken

For the beggar’s chicken, first prepare the yeast dough. For this, mix flour in a bowl with eggs, water, dry yeast, salt and sugar and knead it into a smooth, supple dough. Sprinkle with a little flour, cover with a kitchen towel and leave to rise in a warm place.

Meanwhile, for the filling, cut mushrooms into strips and finely dice or chop ginger and spring onions. In a bowl, mix the minced meat with the mushrooms, vegetables, ginger and spring onions. Season with salt, pepper, a pinch of sugar, soy sauce and rice wine. Stuff the chicken with the meat farce and sew the openings with kitchen twine.

Wrap the stuffed chicken in the lotus leaves and steam in a steamer basket orpot for about 40-50 minutes. Meanwhile, fold the dough back together and roll out on a floured work surface to a size that you can then wrap the chicken in. Press the ends of the dough well and place the beggar’s chicken in a grease-lined baking pan.

Bake in the preheated oven at 180 degrees until golden brown. Serve the chicken in the pastry shell and carve it only at the table. Serve the dough as a garnish.

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