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Romertopf's Beggar's Chicken

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  Frying chicken 1 , cut in sections
  Arrowroot 1
  Sesame oil 1 Teaspoon
  Dry sherry 1 Tablespoon
  Chinese five spices 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Pressed garlic 1 Clove (5 gm)
  Soy sauce 1⁄4 Cup (4 tbs)
  Grated gingerroot 1 Teaspoon

In a non metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
Add the chicken and the marinade to the pot.
Place covered pot in a cold oven.
Set temperature to 450 degrees.
Cook 45 minutes.
Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot.
Serve with rice, liberally drenched with the sauce.
For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.

Recipe Summary

Main Dish

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Iris.Butler's picture
Romertopf's Beggar's Chicken Recipe