📝 About This Recipe
Originating from the Qing Dynasty, this legendary Zhejiang masterpiece features a whole chicken stuffed with aromatic treasures, wrapped in lotus leaves, and encased in a shell of clay. As the chicken slow-roasts in its earthen cocoon, it steams in its own juices, resulting in meat so tender it falls off the bone at the mere touch of a chopstick. It is a sensory journey of earthy lotus fragrance, rich umami mushrooms, and succulent poultry that defines the elegance of 'Zhe' cuisine.
🥗 Ingredients
The Chicken and Marinade
- 1.5 kg Whole free-range chicken (head and feet removed if preferred, patted dry)
- 3 tablespoons Shaoxing rice wine
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for color)
- 1 teaspoon Five-spice powder
- 30 grams Fresh ginger (grated)
The Aromatic Stuffing
- 100 grams Pork belly (thinly sliced)
- 6 pieces Dried shiitake mushrooms (rehydrated and sliced)
- 1 tablespoon Dried shrimp (soaked and drained)
- 50 grams Bamboo shoots (shredded)
- 2 tablespoons Pickled mustard greens (Zha Cai) (finely chopped)
- 3 stalks Green onions (cut into lengths)
The Wrapping and Crust
- 2 pieces Large dried lotus leaves (soaked in warm water until soft)
- 1 roll Kitchen twine
- 2 kg Food-grade clay or Salt-Dough (mixture of flour, coarse salt, and water if clay is unavailable)
- 4-5 pieces Large cabbage leaves (to protect the lotus leaf from the clay)
👨🍳 Instructions
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1
Thoroughly clean the chicken and pat it dry with paper towels. Rub the entire surface and the cavity with Shaoxing wine, light and dark soy sauce, five-spice powder, and grated ginger. Let it marinate for at least 1 hour (or overnight in the fridge for deeper flavor).
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2
In a wok over medium heat, lightly sauté the pork belly until the fat renders. Add the shiitake mushrooms, dried shrimp, bamboo shoots, and pickled mustard greens. Stir-fry for 3-4 minutes until fragrant.
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3
Stuff the sautéed mixture into the cavity of the marinated chicken. Tuck the green onion stalks in last to seal the stuffing, and tie the legs together with kitchen twine.
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4
Lay out the softened lotus leaves, overlapping them to create a large surface. Place the chicken in the center and wrap it tightly, ensuring no gaps are left. Tie the bundle securely with kitchen twine.
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5
Wrap a secondary layer of large cabbage leaves around the lotus leaf bundle; this prevents the clay from sticking to the lotus leaf and keeps the moisture locked in.
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6
Prepare your 'clay'. If using a salt-dough crust, mix 1.5kg of flour with 500g of salt and approximately 3 cups of water until it reaches a play-dough consistency. Roll it out into a large, 1-inch thick sheet.
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7
Place the wrapped chicken onto the dough sheet and fold the dough over to completely encase the bird. Pinch the seams firmly to create an airtight seal. There should be no visible leaves.
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8
Preheat your oven to 180°C (350°F). Place the clay-covered bundle on a baking tray lined with parchment paper.
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9
Bake for 40 minutes at 180°C to harden the crust, then reduce the temperature to 140°C (285°F) and continue roasting for another 3 hours and 20 minutes.
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10
Remove from the oven and let it rest for 15 minutes. The crust will be extremely hot and hard.
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11
Bring the bundle to the dining table. Using a clean hammer or the back of a heavy cleaver, crack open the crust in front of your guests for a dramatic presentation.
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12
Carefully peel away the clay and leaves. The chicken will be incredibly soft—transfer it gently to a serving platter and pour any juices from the leaves over the meat.
💡 Chef's Tips
If you cannot find lotus leaves, parchment paper followed by a layer of aluminum foil can work, though you will miss the distinct earthy aroma. Ensure the clay or dough seal is completely airtight; if steam escapes during cooking, the chicken may dry out. Use a free-range or 'yellow-feather' chicken for the best texture; commercial broilers may become too mushy during the long roast. For an extra touch of luxury, add a few pieces of abalone or dried scallops to the stuffing. If using the salt-dough method, don't worry about the saltiness; the layers of leaves protect the meat from absorbing the salt.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to soak up the rich, aromatic juices. Pair with a crisp, chilled Longjing (Dragon Well) tea, which hails from the same region of Hangzhou. A side of stir-fried bok choy or pea shoots provides a fresh, crunchy contrast to the tender chicken. Provide a small dish of spiced salt (toasted salt and Sichuan pepper) for dipping. A glass of aged Shaoxing wine (Huadiao) served warm perfectly complements the savory depth of the dish.