黄泥煨鸡
Yellow Mud Roasted Chicken, also known as Beggar's Chicken, is a traditional delicacy where a tender chicken is wrapped in lotus leaves, coated with yellow clay, and slow-roasted until succulent and infused with leaf aroma.
Ingredients
14 items- Spring chicken 1 (about 1000g)
- Dried lotus leaves 2 pieces
- Yellow clay (or clay) 500g
- Ginger 20g
- Spring onions 30g
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Salt 1 tsp
- Five-spice powder 1/2 tsp
- Sesame oil 1 tbsp
- Cotton twine As needed
Nutrition
Steps （8 steps）
Clean the spring chicken and pat dry with kitchen paper. Lightly pound the chicken with the back of a knife to tenderize the meat.
In a bowl, mix cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder and sesame oil until dissolved. Rub all over the chicken, massaging for 5 minutes. Place in a ziplock bag and marinate in fridge for at least 2 hours.
Slice ginger, cut spring onions. During marination, stuff the ginger slices and spring onion sections into the chicken cavity to add aroma and remove gamey flavor.
Spread soaked lotus leaves flat, place chicken in center, wrap tightly and tie with cotton twine. Ensure no chicken is exposed to prevent burning.
Mix yellow clay with water to form a thick paste, free of dry lumps, that can form a ball. Evenly coat the lotus leaf package with clay to about 1 cm thickness, sealing completely. Thicken the sealed area.
Line a baking tray with foil, place the clay package on it. Preheat oven to 200°C, bake on middle rack for 30 minutes, then reduce to 180°C and continue for 60 minutes. Alternatively, cook over charcoal fire with even heat.
Remove the clay package and let rest for 5 minutes. Gently crack the clay shell with a hammer or knife back, peel away clay and lotus leaves carefully to avoid steam burns.
Place the chicken on a plate, garnish with cilantro if desired. The meat should be tender and falling off the bone. Serve with its juices or sweet chili sauce.
Tips
The longer the marination, the more flavorful; at least 2 hours or overnight in the fridge. If yellow clay is unavailable, use dough made from flour and water (flavor will slightly differ). Be careful of hot steam when cracking the clay shell. Soak lotus leaves until soft to prevent tearing.
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