Stuffing a slow cooked Beggars Chicken

TheIronDuke

ADC
Book Reviewer
#1
In the 'Snails ginger dog has snuffed it' thread some smartarse suggested that the Chinese dish Beggars Chicken involved dog. It does not. But it sounds a fascinating slow cooked chicken dish. Do a Google.

It is slow cooked chicken wrapped in foil / leaves / clay. I have found one where the 'clay' involves a kilo of salt, some flour and water to make a sort of salty flourly mud to wrap the chicken. So that is the plan.

But every recipe I see has a different stuffing for the chicken. All Chinese. And I do not trust the Chinese. They turned the newsagents down from where my Auntie Ena lived into a take-away. My Auntie Ena died five and a half years later and I blame the Chinese.

So, stuffing for a slow cooked (3 hours) chicken? Your thoughts?

And don't tell me "You don't need to stuff them. They are already full". That is so old.
 

TheIronDuke

ADC
Book Reviewer
#7
Trust ken or Auntie Kitty to his friends.
The last time I trusted Auntie Kitty I was seven years old and found myself in the orchard wearing a white organza frock and ringlets with ribbons just as the Vicar called for tea. I am not keen to repeat the experience.

I require stuffing I can make by shopping in Marks & Sparks. Not Wang ******* Fu's Opium Emporium.
 
#8
To get the authentic taste you need to stuff your chicken with Pedigree Chum !
 
#13
Try sausage meat, fresh sage, bread crumbs and onion. Bit of salt and pepper and chuck in a little garlic if you like.


Alternatively if you want something more Oriental, equal weight of pork mince and chopped prawn, bit of garlic and ginger, chopped onion, salt and pepper, bit of five spice powder, black bean paste and you have the guts of a won ton which can then be shoved up the chook's mudbox.
 
#20
In the 'Snails ginger dog has snuffed it' thread some smartarse suggested that the Chinese dish Beggars Chicken involved dog. It does not. But it sounds a fascinating slow cooked chicken dish. Do a Google.

It is slow cooked chicken wrapped in foil / leaves / clay. I have found one where the 'clay' involves a kilo of salt, some flour and water to make a sort of salty flourly mud to wrap the chicken. So that is the plan.

But every recipe I see has a different stuffing for the chicken. All Chinese. And I do not trust the Chinese. They turned the newsagents down from where my Auntie Ena lived into a take-away. My Auntie Ena died five and a half years later and I blame the Chinese.

So, stuffing for a slow cooked (3 hours) chicken? Your thoughts?

And don't tell me "You don't need to stuff them. They are already full". That is so old.
I have to advise you that in Vietnam, ladies of the night are known, colloquially as chickens - sometimes as 35 kilo chickens. I have stuffed a few. but I only ever use sausage.
 
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