195 minutes
A delicious and aromatic whole chicken wrapped in lotus leaves and dough, stuffed with a savory mixture of pork fat, mushrooms, and preserved mustard.
0 lb
Ng Ga Pei Or Brandy
tablespoons
Cinnamon Stick, 3 inches long, broken into 4 pieces
each
Eight-star Anise
each
teaspoons
teaspoons
pinches
Pillsbury Best All-Purpose Flour
cups
Hot Water
cups
tablespoons
Lotus Leaves, soaked, drained, rinsed, and damp-dried
each
Onions, ¼-inch dice
cups
Pork Fat, ¹⁄₈-inch dice
cups
Dried Black Mushrooms, soaked, drained, rinsed, squeezed dry, stems discarded, caps cut into ½-inch dice
each
Preserved Mustard, rinsed, squeezed dry, finely sliced
cups
Ng Ga Pei
teaspoons
teaspoons
teaspoons
Five-Spice Powder
teaspoons
teaspoons
pinches
1. Clean and Prepare the Chicken
Clean and drain the chicken, then pat it dry with paper towels. This helps remove excess moisture and allows the marinade to be absorbed better.
2. Marinate the Chicken
Prepare the marinade by combining 3 tablespoons of Ng ga pei or brandy, a broken cinnamon stick, 2 eight-star anise, 2½ teaspoons sugar, 1¼ teaspoons salt, and a pinch of white pepper in a small bowl. Rub this mixture thoroughly over the chicken, ensuring it's well-coated. Let the chicken rest for at least 15 minutes to absorb the flavors.
3. Prepare the Stuffing
Heat 1½ tablespoons of peanut oil in a wok over medium heat. When the oil is hot, add 1½ cups of diced onions and stir-fry for about 2½ minutes until they turn light brown. Add ½ cup of diced pork fat and continue stir-frying for another 2 minutes. Incorporate the diced black mushroom caps and preserved mustard, then add 2 teaspoons of Ng ga pei, 1 teaspoon of sesame oil, 2 teaspoons of sugar, 1 teaspoon of five-spice powder, ½ teaspoon of salt, and a pinch of white pepper. Stir everything together for about a minute until well-mixed and fragrant.
4. Make the Dough
Mix 5 cups of flour with 2 cups of hot water and 2 tablespoons of peanut oil until a dough forms. Knead the dough on a work surface for about 2 minutes until smooth.
5. Stuff the Chicken
Fill the chicken cavity with the prepared stuffing and secure the openings with poultry skewers to keep the stuffing inside during cooking.
6. Preheat the Oven
Preheat your oven to 350ºF, which takes about 15 minutes. This ensures the oven is at the right temperature when you are ready to bake the chicken.
7. Wrap the Chicken
While the oven is preheating, wrap the stuffed chicken with the soaked, drained, and damp-dried lotus leaves. Then, encase the lotus leaf-wrapped chicken in the prepared dough, making sure it is completely sealed.
8. Bake the Chicken
Place the dough-wrapped chicken in the preheated oven and bake until the dough is golden brown and the chicken is cooked through.
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