Entree: China – Zhejiang – 叫化鸡 ➤ Jiàohuā jī (Whole chicken stuffed, wrapped in lotus leaf and clay, and slow-baked until tender and aromatic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 3 lb (1.4 kg)
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and chopped
- 2 oz (60 g) Jinhua ham or other cured ham, finely chopped
- 3 scallions, white and green separated and sliced (approx. 3 stalks)
- 1 1/2 in (4 cm) piece fresh ginger, peeled and julienned (approx. 1 oz (30 g))
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) granulated sugar
- 1 tsp (2 g) five-spice powder
- 2 tbsp (30 ml) vegetable oil
- 2 large lotus leaves (if unavailable, use 2 banana leaves)
- 2 cups (250 g) all-purpose flour for sealing dough
- 1 tsp (6 g) salt for dough
- 1/2 cup (120 ml) warm water for dough, adjust as needed
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) toasted sesame seeds for garnish (optional)

Show original ingredient measurements

- 1 whole chicken, about 3 lb (1.4 kg)
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and chopped
- 2 oz (60 g) Jinhua ham or other cured ham, finely chopped
- 3 scallions, white and green separated and sliced (approx. 3 stalks)
- 1 1/2 in (4 cm) piece fresh ginger, peeled and julienned (approx. 1 oz / 30 g)
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) granulated sugar
- 1 tsp (2 g) five-spice powder
- 2 tbsp (30 ml) vegetable oil
- 2 large lotus leaves (if unavailable, use 2 banana leaves)
- 2 cups (250 g) all-purpose flour for sealing dough
- 1 tsp (6 g) salt for dough
- 1/2 cup (120 ml) warm water for dough, adjust as needed
- 1 tbsp (15 ml) sesame oil
- 1 tsp (4 g) toasted sesame seeds for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Rehydrate the shiitake mushrooms in warm water for 20–30 minutes, squeeze dry, remove stems, and chop. Mix mushrooms, chopped Jinhua ham, sliced scallion whites, julienned ginger, 1 tbsp (15 ml) Shaoxing wine, 1 tbsp (15 ml) light soy sauce, sugar, five-spice, and sesame oil in a bowl to make the stuffing.
2. Step 2: Rinse and pat the chicken dry. Season the cavity lightly with a pinch of salt and 1 tbsp (15 ml) Shaoxing wine. Stuff the prepared filling firmly into the chicken cavity and truss the bird to keep the stuffing inside.
3. Step 3: Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat and sear the trussed chicken all over until lightly golden, about 4–6 minutes. Brush the outside with the remaining 1 tbsp (15 ml) light soy sauce and 1 tbsp (15 ml) dark soy sauce to color and season.
4. Step 4: Soak the lotus leaves briefly if dry, then pat dry. Wrap the chicken tightly in the lotus leaves, folding edges to fully enclose.
5. Step 5: Make the sealing dough by mixing 2 cups (480 ml) flour and 1 tsp (5 ml) salt, gradually adding warm water until a firm but pliable dough forms. Roll into a thick disk large enough to encase the wrapped chicken.
6. Step 6: Preheat oven to 350°F (175°C). Enclose the lotus-wrapped chicken completely in the dough, sealing all seams. Place the dough-sealed chicken on a rimmed baking sheet and bake for 2 to 2 1/2 hours, until an instant-read thermometer inserted into the thigh reads 165°F (74°C) and juices run clear.
7. Step 7: Remove from oven and let rest 15–20 minutes. Crack open the dough and lotus leaves at the table to release the aroma; discard the dough and leaves. Garnish with sliced scallion greens and toasted sesame seeds. Carve and serve immediately.

1. Step 1: Rehydrate the shiitake mushrooms in warm water for 20–30 minutes, squeeze dry, remove stems, and chop. Mix mushrooms, chopped Jinhua ham, sliced scallion whites, julienned ginger, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, sugar, five-spice, and sesame oil in a bowl to make the stuffing.
2. Step 2: Rinse and pat the chicken dry. Season the cavity lightly with a pinch of salt and 1 tbsp Shaoxing wine. Stuff the prepared filling firmly into the chicken cavity and truss the bird to keep the stuffing inside.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat and sear the trussed chicken all over until lightly golden, about 4–6 minutes. Brush the outside with the remaining 1 tbsp light soy sauce and 1 tbsp dark soy sauce to color and season.
4. Step 4: Soak the lotus leaves briefly if dry, then pat dry. Wrap the chicken tightly in the lotus leaves, folding edges to fully enclose.
5. Step 5: Make the sealing dough by mixing 2 cups flour and 1 tsp salt, gradually adding warm water until a firm but pliable dough forms. Roll into a thick disk large enough to encase the wrapped chicken.
6. Step 6: Preheat oven to 350°F (175°C). Enclose the lotus-wrapped chicken completely in the dough, sealing all seams. Place the dough-sealed chicken on a rimmed baking sheet and bake for 2 to 2 1/2 hours, until an instant-read thermometer inserted into the thigh reads 165°F (74°C) and juices run clear.
7. Step 7: Remove from oven and let rest 15–20 minutes. Crack open the dough and lotus leaves at the table to release the aroma; discard the dough and leaves. Garnish with sliced scallion greens and toasted sesame seeds. Carve and serve immediately.