The beggar chicken has a history of more than 300 years. Originated in Changshu, Jiangsu, also known as yellow mud stewed chicken. According to legend, a beggar begged along the way and arrived at a village in Changshu. One day, he quickly got a chicken and wanted to kill it for cooking, but he didn't have any cooking utensils and seasonings. So he slaughtered the chicken, covered it with yellow mud and put it in the embers of the fire to dry. After the chicken is cooked, peel off the mud shell and chicken feathers to reveal the tender chicken. Later, this mud roasting technology was introduced into restaurants, and after continuous improvement, this "beggar chicken" became a traditional famous dish with unique flavor.

There is a key to being a beggar chicken.

The jar mud is used to seal the jar. Because of its distiller's grains smell, it is specially used to make beggar chickens. If there is no jar mud, you can also use clay or yellow mud instead, but when diluting, you should add a lot of flour to the yellow mud to prevent the mud from cracking and the fragrance from escaping when baking. Remember that when laying mud, the thickness should be about 2.5 cm, and the thickness should be uniform, so as to avoid uneven heating, causing the chicken to burn or undercooked.