Beggar’s Chicken: Bruny style.



  • 1 lotus leaf (dried, and available from Chinese food stores)
  • 1 organic chicken
  • 1 preserved lemon
  • Marinade: mix together 2 tablespoons of salt-reduced soy sauce, 2 tablespoons sweet chilli sauce and 2 tablespoons Larks Distillery Bush Liquer.


  • Marinate the chicken in the marinade overnight.
  • Most recipes call for a stuffing, but in this instance, a foraged lemon, preserved in salt, was used instead.
  • Blanch the lotus leaf by pouring boiling water over it.
  • Tie up the chicken in the leaf. (This version was also wrapped in foil and baking paper, which in hindsight, was unnecessary).
  • Roll out the clay and place chicken in the centre of the slab, press the clay around the parcel, making sure there are no gaps.
  • Embed the clay parcel in a bed of glowing hot charcoal and cover, leave for at least 3-4 hours.



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