Entree: China – Zhejiang – 叫化鸡 ➤ Jiàohuā jī (Whole chicken marinated, wrapped in lotus leaves and a dough crust, then slow-baked until moist and aromatic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) Chinese five-spice powder
- 1 tsp (5 g) white pepper
- 4 slices fresh ginger (about 1 oz / 30 g)
- 4 scallions, cut into 2-inch (5 cm) lengths
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 g) fermented soybean paste or hoisin (optional for depth)
- 3 large dried lotus leaves, soaked in warm water until pliable
- 2 cups (250 g) all-purpose flour
- 1/2 cup (120 ml) vegetable oil (for dough)
- 3/4 cup (180 ml) warm water (for dough; adjust as needed)
- 1 tsp (5 g) salt (for dough)
- 6–8 thin slices cured ham or Chinese sausage (lap cheong), optional, for stuffing
- 8 shiitake mushrooms, rehydrated and sliced (optional)

Instructions

1. Rinse the chicken and pat dry. Make several shallow slits in the breast and thighs to help marinade penetrate.
2. In a bowl combine light soy, dark soy, Shaoxing wine, sugar, five-spice, white pepper, sesame oil, and fermented soybean paste if using. Rub this mixture all over the chicken and inside the cavity. Stuff cavity with ginger slices, scallions, ham or sausage, and mushrooms if using. Marinate at least 4 hours or overnight in the refrigerator.
3. Prepare the dough crust by mixing flour and salt in a bowl, then adding vegetable oil and warm water. Knead until a smooth, pliable dough forms. Cover and rest 20 minutes.
4. Preheat oven to 325°F (160°C). Lay soaked lotus leaves overlapping on a work surface to form a large square. Place the marinated chicken in the center and fold the lotus leaves up around the bird, wrapping tightly.
5. Roll dough out into a sheet large enough to fully encase the lotus-wrapped chicken. Enclose the chicken completely in the dough, sealing seams to form an airtight shell.
6. Place the dough-encased chicken on a baking sheet and bake in the preheated oven 2 to 2 1/2 hours, until the dough is hard and the chicken is tender (internal temperature should be 175–185°F / 79–85°C for fully tender meat). For larger birds, extend time accordingly.
7. Remove from oven and let rest 15 minutes. Crack open the dough shell and unwrap the lotus leaves carefully to capture fragrant steam.
8. Transfer chicken to a cutting board, carve, and serve with steamed rice or liangban vegetables. Spoon some of the juices collected in the lotus leaves over the meat for extra flavor.