Beggar's Chicken

8 chicken drumsticks or thighs
1 teaspoon sesame oil
1 tablespoon dry sherry
1/4 teaspoon five-spice powder
1/4 teaspoon ground white pepper
1 garlic clove, crushed
1 teaspoon grated fresh ginger root
4 tablesppons soy sauce
2 tablespoons sesame seeds
8 scallions, to garnish

Make two or three slits into the meat on each chicken piece, then place them in a dish. Mix together the oil, sherry, five-spice powder, pepper, garlic, ginger root and soy sauce, then brush the misture all over the chicken pieces. Cover and chill for at least 5 hours, or preferably overnight. Meanwhile, trim the scallions and cut the green part into fine strips, all attatched at the rood end. Place in iced water for at least 30 minutes so that the strips curl.

Transfer the chicken to the soaked clay pot with all the marinating juices. Cover the pot and place in the cold oven. Set the oven at 475F. Cook for 35 minutes. Baste the chicken well with the cooking juices and sprinkle with sesame seeds. Cook, uncovered, for a further 15 minutes. Serve piping hot, with cooked rice, garnished with the scallion curls.

Serves 4

Courtesy of Salamander Books, Ltd.