INGREDIENTS:
2 tablespoons soy sauce plus 2 teaspoons, divided
¼ cup Shaoxing wine plus 2 teaspoons, divided (Chinese rice wine)
1 ½ teaspoons five-spice powder
4-pound whole chicken
6 shiitake mushrooms, dried
4 garlic cloves, chopped
1 tablespoon fresh ginger, grated
2/3 cup ground pork
2 scallions, finely sliced
2 teaspoons rice wine vinegar
2 lotus leaves
For the crust:
2 ½ pounds nontoxic kiln fired clay
String
INSTRUCTIONS:
In a bowl, combine 2 tablespoons soy sauce, a quarter of a cup Shaoxing wine, and five-spice. Stir to combine. Add the chicken, and turn over to cover in the marinade, then cover and refrigerate overnight.
In hot water, soften lotus leaves for 40 minutes, and the mushrooms for 30 minutes. Drain the mushrooms and finely chop. Pat dry the lotus leaves with a paper towel.
Preheat your oven to 350 degrees.
Make the stuffing: In a bowl, mix the mushrooms, garlic, ginger, pork, scallions, remaining 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine together, and rice wine vinegar. Set aside.
Drain the chicken from the marinade, and then stuff the chicken with the combined mixture.
Prepare the chicken: Roll out a piece of clay to about 1-centimeter thick and lay 1 of the soaked lotus leaves over the top. Place the chicken on top of the lotus leaf. Lay a second lotus leaf over the top of the chicken.
Wrap the chicken in the leaves, and then secure the leaves with string.
Cover the whole chicken and lotus leaves with the non-toxic clay. Place in the oven and bake for 3 hours and 30 minutes to 4 hours.
Remove from the oven and rest for 20 minutes. Then, pick open the dough and unwrap the chicken to serve.
Source:https://blog.williams-sonoma.com/from-our-test-kitchen-clay-roasted-herb-chicken/
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