Beggar’s Chicken

  • Cooking Time60 mins
  • DifficultyMedium
6 coriander roots
8 small garlic cloves (about 4 large cloves)
1 tsp whole black peppercorns
¼ tsp sea salt
4 tbsp vegetable oil
1 whole free-range chicken
1 cup dark soy sauce
3 tbsp fish sauce, plus extra to taste
3 whole star anise
2 cinnamon sticks
2 tsp sugar
¼ cup coriander leaves
1 long red chilli, finely sliced
Steamed rice

1. Use a mortar and pestle to pound coriander roots, garlic, peppercorns and salt to a rough paste (you could also do this in a food processor).

2. Heat oil in a pot just large enough to hold the chicken. Fry paste for 1 minute or until fragrant. Add the whole chicken and lightly brown for about 2 minutes per side. Add dark soy sauce, fish sauce, star anise and cinnamon sticks. Pour in enough water to almost cover the chicken.

3. Bring to a boil, turn the heat down to medium-low, cover and simmer for 60 minutes, turning the chicken over halfway through cooking.

4. Carefully remove chicken and place into a deep serving dish. To the broth, add fish sauce to taste and sugar. Pour broth over chicken and garnish with coriander leaves and sliced chillies. Serve with steamed rice.

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