Ingredients
- 1 whl chicken whole
- no skin
- R-Tablespoons-C 3 to 3 1/4 pounds cleaned - fat and membranes removed Marinade:
- 3 Tbsp. whiskey or possibly spirits *
- 1 x cinnamon stick broken into 4 pcs
- 2 piece star anise
- 1 tsp salt
- 2 1/2 tsp sugar
- 1 pch white pepper
- 2 tsp peanut oil Stuffing:
- 2 1/2 tsp peanut oil
- 1 1/2 c. onions diced
- 6 x Chinese black mushrooms soaked for 30 minutes in in warm water- stems discarded caps cut into 1/2-inch dice
- 1 ounce preserved mustard washed 3 to 4 times leaves opened and rinsed finely sliced
- 2 tsp Shao-Hsing wine or possibly sherry
- 1 tsp sesame oil
- 1/2 tsp five-spice seasoning
- 1/2 tsp salt
- 2 tsp sugar
- 1 pch white pepper Dough:
- 4 c. unbleached flour
- 1 3/4 c. warm water
- 2 tsp peanut oil
- 2 lrg lotus leaves soaked in warm water for 20 min till softened 2 feet heavy duty foil
Instructions
- * (Ng Ga Pei, a bottled potent grain spirit from China)
- To prepare the chicken, combine marinade ingredients and rub outside and inside of the chicken with it.
- Place in a dish and set aside.
- To prepare stuffing, heat wok over high heat for 30 seconds.
- Add in peanut oil and coat wok.
- When a wisp of white smoke appears, add in onions and cook till soft, about 1 1/2 min.
- Add in mushrooms and preserved mustard and mix well.
- Add in wine and mix.
- Add in sesame oil, five-spice seasoning, salt, sugar, and pepper and stir to mix well.
- Remove from heat, transfer to a bowl and allow to cold.
- To prepare dough, place flour on a work surface and make a well in the center.
- Add in warm water slowly with one hand, mix with the other.
- When water is absorbed, knead till a dough forms.
- Coat your hands with peanut oil and rub dough, with some pressure, to coat it.
- Rub hands over work surface as well.
- Flatten the dough till it is large sufficient to wrap the chicken.
- Stuff the chicken with the prepared stuffing, packing it loosely in the cavity.
- Close neck and tail openings with skewers.
- Wrap the chicken completely in the lotus leaves, overlapping if necessary.
- Place wrapped chicken in center of flattened dough and wrap the chicken, sealing the edges with the fingers.
- Spread out the foil and place the chicken on it, breast side up.
- Fold foil around the chicken, closing it.
- Preheat oven to 350 degrees for 15 min.
- Place chicken in a roasting pan and bake for 3 1/2 hrs at 325 degrees.
- Remove from oven, allow to rest for 10 min.
- Remove foil, cut the hardened dough with kitchen shears and peel it back, cut lotus leaves and peel away, cut chicken skin and peel which back.
- The chicken is soft, falls away from the bone, and is best served by scooping the meat and the stuffing together to serve.
- Yield: 6 servings
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