Lotus Leaf Roasted Chicken

Name: Lotus Leaf Roasted Chicken
Prep time: 30 min
Cook time: 2 h 47 min
Total time: 3 h 17 min
Ingredients: 1 (approx 750 g) young hen (split open along the spine to remove innards, cleaned, 3 cuts made along the back after removing the middle bone); 1 fresh lotus leaf (scalded with boiling water until tender); 25 g tomato paste (stir-fried until it forms a sandy texture); 15 g soy sauce (part brushed on the chicken skin, part used for seasoning); 5 g white sugar (for seasoning); 25 g Shaoxing wine (for seasoning); 7.5 g fine salt (for seasoning); 25 g scallion (minced); 25 g ginger (minced); 10 g garlic (minced); 3 g star anise (wrapped in cheesecloth); 3 g Sichuan peppercorn (wrapped in cheesecloth); 15 g sesame oil (poured over the chicken at the end); 1000 g (actual consumption 100 g) peanut oil (for frying the chicken)

A classic Jiangsu specialty: a whole hen is deep-fried, braised, then wrapped in lotus leaves and baked, producing a rich lotus-leaf aroma and bold garlic flavor.

3h 17m

Easy

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Ingredients

young hen (split open along the spine to remove innards, cleaned, 3 cuts made along the back after removing the middle bone) 1 (approx 750 g)

fresh lotus leaf (scalded with boiling water until tender) 1

tomato paste (stir-fried until it forms a sandy texture) 25 g

soy sauce (part brushed on the chicken skin, part used for seasoning) 15 g

white sugar (for seasoning) 5 g

Shaoxing wine (for seasoning) 25 g

fine salt (for seasoning) 7.5 g

scallion (minced) 25 g

ginger (minced) 25 g

garlic (minced) 10 g

star anise (wrapped in cheesecloth) 3 g

Sichuan peppercorn (wrapped in cheesecloth) 3 g

sesame oil (poured over the chicken at the end) 15 g

peanut oil (for frying the chicken) 1000 g (actual consumption 100 g)

Instructions

Prepare the chicken

Split the chicken open along the spine to remove the innards, clean it, remove the middle bone, make 3 cuts along the back, and brush a small amount of soy sauce on the chicken skin.

Fry the chicken

Heat the wok, add oil and heat to approximately 50% heat (around 125°C), add the chicken and fry both sides until fully cooked, then drain the oil and transfer to a clay pot.

Stir-fry the seasonings

Heat the wok again, add a small amount of oil, add minced scallion, ginger and garlic and stir-fry briefly, then add tomato paste and stir-fry until it forms a sandy texture. Add water, fine salt, Shaoxing wine, soy sauce and white sugar, bring to a boil, then pour into the clay pot.

Stew

Wrap a small amount of star anise and Sichuan peppercorn in cheesecloth and add to the pot, cover and bring to a boil, then simmer on low heat for 2 hours.

Lotus leaf baking

Scald the fresh lotus leaf with boiling water until tender, spread it inside a baking tray. Reduce the braising liquid in the pot to a thick consistency, wrap the chicken in the lotus leaf, place in the oven and bake for 30 minutes.

Finish the dish

Take out and plate, remove the lotus leaf, place garlic slices and scallion segments on the chicken. Heat the sesame oil in a pan until hot, pour it over the chicken and serve.