Demi & Swayze are cooking you dinner tonight, and it’s mothercluckin’ good.
Clay Baked Chicken
Servings: 1 Chicken, 4-6 servings
- 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
- ⅔ 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
- 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.
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