MFF KL Selangor: Beggar Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Malaysian
Serves: 1 whole chicken
  • 1 free range Whole Chicken, about 1.5kg
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Herbal filling
  • 375ml (1 ½ cups) Water
  • 30g Dang shen
  • 20g Yu Zhu (Solomon's Seal)
  • 15g Dang gui (Angelica Root)
  • 12 Hong Zhao (Red Dates) - pitted
  • 15g Goji (Wolfberries)
  • 2 tablespoon Corn Flour + 2 tablespoons water, for thickening
  • 1 tablespoon Rock Sugar
  • 1 tablespoon Light Soya Sauce
  • 1 teaspoon Dark Soya Sauce
  • 2 tablespoon Chinese Rice Wine
  • 1 teaspoon Sesame Oil
  • 10g dried scallops
  • 1 teaspoon Pepper
  • Salt to taste
  • 1kg plain Flour
  • 10g Salt
  • 550ml Water
  1. Wash chicken and pat dry with paper towels.
  2. Marinate chicken with salt and pepper and refrigerate for 30 minutes.
  3. Preheat the oven at 180°C.
  4. Bring water and the 5 types of Chinese herbs to a boil in a small pot. Simmer for 5 minutes over low heat. Mix in the rest of seasoning ingredients, and remove from heat to cool down.
  5. Combine salt and half of the water in a mixing bowl. Stir to dissolve salt then pour flour over. Mix and add enough water to form a dough. Rest dough for 30 minutes covered with a tea towel.
  6. Place 2 sheets of greaseproof paper or aluminium foil (55cm x 40cm) together, and fold the 40cm sides about 1cm thick 5 times to secure it into a big piece, and place over a deep bowl large enough to sit the chicken.
  7. Place the Chinese herbs into the cavity of the chicken and place chicken in the bowl. Pour cooled herbal stock over the chicken.
  8. Wrap up the greaseproof paper over the chicken to make into a parcel.
  9. Roll the dough out into a circle about of ½ cm thickness and wrap it over the chicken parcel.
  10. Place the whole parcel onto a tray and bake in the oven at 180°C for 2 ½ hours.
  11. Break the crust with kitchen scissors and discard dough. Be careful of the hot steam. Quickly get place chicken into a large bowl as the precious gravy would spill out.
  12. Serve warm with steamed white rice or plain steamed dumplings.
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