Ingredients

Method

In a small bowl, combine the soy sauce, oyster sauce, sugar, five-spice powder, and ground ginger. Stir until the sugar is dissolved.

Rub the chicken all over with the marinade, making sure to coat the inside cavity as well. Cover the chicken and refrigerate it for at least 4 hours or overnight.

Preheat the oven to 375°F (190°C). Remove the chicken from the refrigerator and allow it to come to room temperature.

Spread the soaked lotus leaves out on a clean work surface, overlapping them to create a large, square shape. Place the marinated chicken in the center of the leaves and wrap the leaves tightly around the chicken, ensuring that it is completely covered.

Roll out the clay to a thickness of about 1/4 inch. Place the wrapped chicken in the center of the clay and fold the clay around the chicken to form a sealed package.

Place the clay-wrapped chicken on a baking sheet and bake for 1.5-2 hours, or until the internal temperature of the chicken reaches 165°F (74°C).

Carefully remove the chicken from the oven and allow it to cool slightly. Use a hammer or a heavy object to crack open the clay crust, being careful not to pierce the lotus leaves or chicken inside.

Unwrap the lotus leaves and serve the Beggar's Chicken with steamed rice.