Best Indonesian Beggars Chicken Clay Pot Recipes

Beggar's Chicken image

Provided by Irwin Family Favori

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 12

1 roasting chicken, about 3 1/2 lbs (washed and patted dry)
1 brown paper bag
12 lbs clay
3 pieces parchment paper
marinade
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon red wine vinegar
1 1/2 teaspoons five-spice powder
1 teaspoon ginger
1 teaspoon salt
1 garlic clove, crushed

Steps:

Mix marinade ingredients together and rub the chicken inside and out.
Tie the legs together.
Place chicken on a roasting rack, breast side up.
Roast in 450 degree oven for 20 minutes until slightly brown.
Remove from oven and let cool until you can handle it.
Place chicken, breast side up, on parchment paper and wrap up.
Place wrapped chicken in a paper sack and fold ends of bag.
Roll out clay on a dish towel or wax paper on a bread board to about 1/2 inch thick, 16 inches wide, and 21 inches long.
Place bagged chicken in the middle of clay, and encase the bag in clay. Create an animal shape such as a bird or pig.
Place on a large baking sheet.
Bake at 350 for 45 minutes.
Increase the oven temperature to 400 degrees and continue baking the chicken for 30 minutes.
Remove from oven and let rest 20 minutes.
Serve at the table and let guests use a hammer to carefully crack it open.

Nutrition Facts : Calories 379.8, Fat 28.2, SaturatedFat 7.8, Cholesterol 121.9, Sodium 655.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 29.1

Indonesian Beggar's Chicken (Clay Pot) image

Provided by Mikekey *

Categories Chicken

Time 3h30m

Number Of Ingredients 11

1 medium onion, peeled and sliced
2 Tbsp chopped fresh cilantro
3 clove garlic, chopped
1 Tbsp tamarind paste
1 serrano chile, seeded and chopped
1 anchovy fillet, drained and chopped
2 Tbsp soy sauce
1 Tbsp fresh lime juice
1/4 tsp salt
1/2 tsp ground black pepper
4-5 lb whole chicken

Steps:

1. In a blender or food processor, combine all ingredients, except chicken, and blend to a paste.
2. Rinse Chicken and pat dry with paper towel. Place on a plate and spread one third of the paste on the inside of the chicken. Spread remaining paste on outside of chicken and cover with plastic wrap. Refrigerate for 1 to 2 hours.
3. Soak 3-quart clay cooker (top and bottom) in water for 15 minutes.
4. Place chicken in soaked clay cooker and cover with lid. Place in a COLD oven. Set temperature to 450F and cook for 1 hour and 25 minutes.
5. Remove chicken from cooker and let rest on platter for 10 minutes before carving.
6. Meanwhile, pour the pan juices from the cooker into a small bowl and let sit until ready to serve. Just before serving, skim off any fat that has risen to the surface. Carve chicken and serve with the pan juices.