Entree: China – Shanghai / Hu Cuisine – 叫化鸡 ➤ Jiàohuā jī (Whole chicken marinated, stuffed, wrapped in lotus leaves and sealed in clay or dough, then slow-baked until tender and aromatic)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), giblets removed
- 1 cup (200 g) glutinous (sticky) rice, rinsed and soaked 30 minutes, drained
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 g) five-spice powder
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil or lard
- 3 scallions (green onions), trimmed and cut into 2-inch (5 cm) pieces
- 2 in (5 cm) piece fresh ginger, peeled and sliced
- 4 dried shiitake mushrooms, rehydrated and sliced
- 2 oz (57 g) Chinese sausage (lap cheong), diced (optional)
- 2 tbsp (30 ml) hoisin sauce
- 1 tsp (5 ml) sesame oil
- 2 large dried lotus leaves, soaked in warm water until pliable (or banana leaves)
- For sealing dough (traditional): 2 cups (250 g) all-purpose flour and 1 cup (240 ml) water to make a firm dough, or alternatively heavy-duty aluminum foil large enough to wrap the chicken
- Freshly ground white or black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). If using glutinous rice stuffing, cook the soaked sticky rice briefly in a covered pot with 1/2 cup (120 ml) water until partially absorbed (rice should be just tender not fully sticky); spread to cool slightly.
2. In a bowl, combine Shaoxing wine, light soy sauce, dark soy sauce, sugar, five-spice, and salt. Rub the mixture all over and inside the chicken; let marinate 30 minutes at room temperature or up to 4 hours refrigerated.
3. In a skillet over medium heat, warm the oil. Sauté ginger, scallion pieces, sliced shiitake, and diced Chinese sausage until fragrant, about 2–3 minutes. Stir in hoisin sauce, sesame oil, and the partially cooked glutinous rice; toss to combine and season with pepper. Remove from heat and let cool slightly.
4. Stuff the chicken cavity with a portion of the rice mixture and some scallion and ginger. Fold wings under the bird and tie legs together with kitchen twine if available.
5. Wrap the chicken tightly in the soaked lotus leaves. If using dough, roll the dough into a sheet and completely encase the lotus-wrapped chicken, sealing seams to form a tight shell; if using foil, wrap the lotus-wrapped chicken tightly in several layers of heavy foil to seal.
6. Place the sealed chicken on a baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, until the chicken is very tender and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using dough, the shell will harden—do not remove until ready to serve.
7. Let rest 10 minutes. Crack open the dough or carefully cut through foil and lotus leaves at the table to reveal the fragrant chicken. Remove stuffing and carve the chicken; serve pieces with the sticky rice and some of the pan juices spooned over.