Yellow Mud Baked Chicken

Name: Yellow Mud Baked Chicken
Prep time: 1 h 30 min
Cook time: 5 h 30 min
Total time: 7 h
Ingredients: 1 (about 1250 g) Live tender three-yellow hen chicken (yellow beak, yellow feet, yellow feathers; slaughtered, all feathers removed, opening cut under the wing armpit to remove innards, anus cut off, washed and dried, use the back of a knife to break the chicken feet, wings, leg bones, and neck bones); 50 g Shrimp (peeled); 50 g Beijing winter preserved vegetables (minced); 50 g (to taste) White sugar; 150 g Pork (diced); 25 g Ham (diced); 25 g Shiitake mushrooms (diced); 25 g Scallions (segments and minced); 25 g Ginger (slices and ginger juice); 100 g Chicken gizzards (sliced); 100 g Shaoxing wine; 100 g Soy sauce; 16 g Large dried shrimp; 1 g MSG (monosodium glutamate); 200 g Salt; 250 g Pork caul fat; 4 Fresh lotus leaves; 80 g Rendered pork lard; a pinch Sesame oil; a pinch Sesame paste; a pinch Scallion white segments

A traditional Jiangsu specialty, slow-roasted while wrapped in yellow clay, with golden skin, tender meat, and naturally preserved juices.

7 hours

Easy

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Ingredients

Live tender three-yellow hen chicken (yellow beak, yellow feet, yellow feathers; slaughtered, all feathers removed, opening cut under the wing armpit to remove innards, anus cut off, washed and dried, use the back of a knife to break the chicken feet, wings, leg bones, and neck bones) 1 (about 1250 g)

Shrimp (peeled) 50 g

Beijing winter preserved vegetables (minced) 50 g

White sugar 50 g (to taste)

Pork (diced) 150 g

Ham (diced) 25 g

Shiitake mushrooms (diced) 25 g

Scallions (segments and minced) 25 g

Ginger (slices and ginger juice) 25 g

Chicken gizzards (sliced) 100 g

Shaoxing wine 100 g

Soy sauce 100 g

Large dried shrimp 16 g

MSG (monosodium glutamate) 1 g

Salt 200 g

Pork caul fat 250 g

Fresh lotus leaves 4

Rendered pork lard 80 g

Sesame oil a pinch

Sesame paste a pinch

Scallion white segments a pinch

Instructions

Marinating

Slaughter the live chicken and remove all feathers. Make a small opening about 3 cm long under the wing armpit, remove the innards, cut off the anus, wash and dry. Then use the back of the knife to break the chicken feet, wings, leg bones, and neck bones. Place in a bowl, add 50 g soy sauce, 25 g Shaoxing wine, 5 g salt, and a pinch each of minced scallions and ginger juice. Marinate for 30 minutes.

Chopping and Stir-frying the Filling

Slice the chicken gizzards and liver. Heat a wok over the fire, add 50 g pork lard, and heat to about 50% hot. First, add scallion segments and ginger slices and stir-fry until fragrant, then add the gizzard slices, shrimp, minced winter preserved vegetables, diced pork, diced ham, diced shiitake mushrooms, large dried shrimp, and other ingredients, and stir-fry together. Add 25 g each of wine and soy sauce, 1 g MSG, and white sugar to taste. When the filling is just cooked, remove from the wok and pour into a bowl.

Stuffing

Stuff the filling into the chicken's belly through the opening under the wing, then tuck the chicken head into the opening. Finely mince scallions, mix with a small amount of pork lard, and spread all over the chicken body. Wrap the chicken with pork caul fat, then wrap tightly with lotus leaves, and tie into an oval shape with string.

Wrapping

Crush the yellow mud used to seal wine jars, mix with salt, Shaoxing wine, and water into a thick paste. Spread it on a wet cloth (yellow mud about 3.4 cm thick), place the tied chicken in the middle of the yellow mud. Lift the four corners of the wet cloth to wrap the chicken tightly, then peel off the wet cloth and wrap with waste paper instead. Poke a small hole in the mud surface with a bamboo skewer to allow steam to escape during baking and prevent the mud layer from cracking.

Baking

Place the wrapped chicken in the oven. Bake over high heat for 40 minutes to dry the yellow mud, then take it out, seal the small hole with wet mud, return to the oven and bake for another 30 minutes. Then switch to low heat and slow-roast (turning the chicken every 20 minutes), for a total of 4 to 5 hours of baking and slow-roasting until fully cooked.

Plating

Before serving, first break off the mud shell, remove the strings and lotus leaves. Place the chicken on a plate and drizzle with a small amount of sesame oil. Serve with sesame paste and scallion white segments for dipping.