A whole chicken is stuffed, then wrapped in lotus leaves and clay, yes clay, then roasted in this traditional Eastern Chinese recipe.
Degree of difficulty: Medium
You need:
1 Saskia chicken
2kg clay
Pack(of 12) dry lotus leaves
Butchers twine
Stuffing
1 punnet Shimeji mushrooms
1 punnet Enoki mushrooms
1 punnet Oyster mushrooms
100g dry Slippery Jack mushrooms
50g Chanterelle mushrooms
50g Cepe mushrooms
50g Morell mushrooms
200g Swiss Brown mushrooms
1 bunch each of thyme, majoram, parsley, oregano
bottle of Madeira (for glazing)
Oil (for frying)
salt and pepper
200g butter
3 whole shallot brunoise
3 cloves of crushed garlic
Method:
Stuffing
Rehydrate dried mushrooms in minimal water, drain but keep liquid
Squeeze mushies dry and chop small
Slice and stem all fresh mushies so you have a couple of different sizes and textures
Pre heat heavy pan, add oil, then butter, garlic and shallots - work quickly maintaining maximum pan heat but being careful not to burn onions or butter
Add mushrooms and sear, deglaze with the madeira, remaining mushroom liquid, more of the butter and herbs, then set aside
Prepare bird
Clean bird and season with 2 tbspn salt and touch of pepper, truss and seal in the mushroom pan until golden
Put the mushroom stuffing up the chicken's bottom with more butter
Blanch lotus leaf until soft in boiling water
Wrap bird in lotus leaves and then smear with 2cm thick layer of clay
Bake for 1 hour at 190c or 2 hours at 160c
Serving Suggestion: Open and eat
