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Beggar's Chicken


Beggar's Chicken
chee.hong/Flickr/CC BY 2.0
Serves 4


  • 1 2 1/2 - 3 pound fryer chicken
  • 2 teaspoons salt
  • 1 teaspoon ginger juice
  • 4 tablespoons oil
  • 1 scallion (green onion, spring onion), chopped fine
  • 4 ounces pork, shredded
  • 1 tablespoon sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 2 ounces preserved Yunnan cabbage, julienne
  • 1 large piece of aluminum foil


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

2. Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.

3. Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute.(Add more sugar if desired).

4. Stuff meat mixture into chicken. Wrap in foil and place in pan.

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

6. Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook

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