Comments on: Beggar’s Chicken, Clay, Grill!

By: Fran

Fran — Thu, 15 Jul 2010 09:14:32 +0000

Hi. I´ve been desiring to cook a chicken this way since Isaw your post. Looks completely dellicious. But, living in northern spain, I have a couple of doubts. What could I use as a substitute of the caul fat? Or could I skip that step and simply avoid using it?
The other one is what can I substitute the lotus leaves for? A friend of mine suggested using vine leaves, but I think the best idea should be using the paper you can use in the oven.
Thanks in advance for your time.

By: Kian

Kian — Tue, 23 Mar 2010 03:41:23 +0000

Hi Roxy, Yes I would still cook the chicken for the same amount of time. Slight cracking should not affect the result much.

By: Roxy

Roxy — Tue, 23 Mar 2010 03:10:43 +0000

if the clay starts cracking, is it still going to cook for the same amount of time? thank you! beautiful recipe

By: Kian

Kian — Sat, 12 Dec 2009 03:43:58 +0000

Thank you so much Adrian! I am going to contact them regarding this.

By: Adrian M.

Adrian M. — Sat, 12 Dec 2009 02:19:40 +0000

Just as a headsup, I think someone has misappropriated two of your pictures over here, along with (possibly) some of your text. ilearn-culture is a corporate production and they're presumably trying to make some money from it.Whether you do anything about it or not is up to you, but I found that in my internet wanderings today and thought you should know.

By: Mingyuk

Mingyuk — Thu, 08 Oct 2009 20:09:45 +0000

Hi. It’s great to find the real “clay-clad” beggar’s chicken recipe online! I am planning to make it for the Canadian Thanksgiving. I am very excited about it! I have a quick question regarding the caul fat. Is there substitution for this ingredient and what is the consequence of omitting it. Also, do you think you can improve on the recipe and what are the improvements. Thank you very much! I really appreciate it.

By: the simple me » Blog Archive » Beggar’s Chicken

the simple me » Blog Archive » Beggar’s Chicken — Mon, 21 Sep 2009 23:05:54 +0000

[...] Source: Red Cook Tags: ancient china, chicken, chinese, food, history, main course, recipe, red cook, springit! [...]

By: Kate

Kate — Sat, 05 Sep 2009 10:35:21 +0000

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Please send me an email to foodshots [dot] fs [at] googlemail [dot] com if you’d like me to add your post to the Foodshots collection

By: Michelle

Michelle — Thu, 03 Sep 2009 21:37:12 +0000

May i please use the picture of your begger chicken rice picture for my education usuage

By: mike

mike — Tue, 21 Jul 2009 10:30:08 +0000

try substituting the clay for a salt dough works a lot better in my opinion.