What is the best way to cook Beggar's Chicken?

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What is the best way to cook Beggar's Chicken?
Beggars chicken is one of the most amazing
Chinese delicacies available in the world. Even
though the name of it gives an inferior feel, the
dish is extremely rich due to the amazing choice
of ingredients. When you visit the best bar and
restaurant in Singapore to enjoy a wonderful
dinner with family, ordering Beggars Chicken
along with the lip smacking Chinese rice
delicacies would be a good choice.
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You can also try out this delicacy at the hawker
stalls in the country during the night hours when
you stop for a quick bite. You will find this
dish cooked in the traditional style when you
visit the authentic Chinese restaurants serving
dim sum Singapore. If you make good use of your
culinary skills you can prepare this amazing dish
at home too.
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The key ingredients required for the preparation
of this dish are soy sauce, Chinese rice wine,
about 2kg of chicken, glutinous rice, dried lotus
notes and shiitake mushrooms. You will also need
a quarter of oil in the cup. Spring onions,
Chinese sausages that are chopped quite well,
grated ginger, chopped garlic cloves, and about
600g of plain flour are needed. Chinese spices
are also needed to provide an authentic taste.
You should blend the rice wine, Chinese spices
and soy sauce in a bowl. Place the chicken pieces
in the bowl and allow it to mix well with the
other ingredient. You should cover this and place
in the refrigerator for a day. You should also
place the rice in water and leave it overnight.
You should now place the lotus leaves in hot
water and leave it for about 40 minutes.
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Mushrooms should also be cleaned and chopped. Now
place a tbsp of oil in the pan to cook the garlic
and ginger. The mushrooms, rice, extra marinade
and rice should be added to it and stirred. You
need to fill the chicken cavity with this
combination. Roll it in the lotus leaf and heat
it for half an hour in the oven at a temperature
of 160 degree. This is the same way the Beggars
chicken dish is served at the best restaurants in
Singapore. The dish is served without peeling off
the lotus leaves.
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