What is the best way to cook Beggar's Chicken?

Beggar’s chicken is one of the most amazing Chinese delicacies available in the world. Even though the name of it gives an inferior feel, the dish is extremely rich due to the amazing choice of ingredients. When you visit the best bar and restaurant in Singapore to enjoy a wonderful dinner with family, ordering Beggar’s Chicken along with the lip smacking Chinese rice delicacies would be a good choice. You can also try out this delicacy at the hawker stalls in the country during the night hours when you stop for a quick bite. You will find this dish cooked in the traditional style when you visit the authentic Chinese restaurants serving dim sum Singapore. If you make good use of your culinary skills you can prepare this amazing dish at home too.

The key ingredients required for the preparation of this dish are soy sauce, Chinese rice wine, about 2kg of chicken, glutinous rice, dried lotus notes and shiitake mushrooms. You will also need a quarter of oil in the cup. Spring onions, Chinese sausages that are chopped quite well, grated ginger, chopped garlic cloves, and about 600g of plain flour are needed. Chinese spices are also needed to provide an authentic taste. You should blend the rice wine, Chinese spices and soy sauce in a bowl. Place the chicken pieces in the bowl and allow it to mix well with the other ingredient. You should cover this and place in the refrigerator for a day. You should also place the rice in water and leave it overnight. You should now place the lotus leaves in hot water and leave it for about 40 minutes. Mushrooms should also be cleaned and chopped. Now place a tbsp of oil in the pan to cook the garlic and ginger. The mushrooms, rice, extra marinade and rice should be added to it and stirred. You need to fill the chicken cavity with this combination. Roll it in the lotus leaf and heat it for half an hour in the oven at a temperature of 160 degree. This is the same way the Beggars chicken dish is served at the best restaurants in Singapore. The dish is served without peeling off the lotus leaves.