This is a famous traditional Chinese dish, especially from the Jiangsu/Zhejiang region (like Changshu or Hangzhou styles).
The legend says a beggar wrapped a stolen chicken in mud and baked it in hot ashes, creating incredibly tender, juicy .
This is a famous traditional Chinese dish, especially from the Jiangsu/Zhejiang region (like Changshu or Hangzhou styles).
The legend says a beggar wrapped a stolen chicken in mud and baked it in hot ashes, creating incredibly tender, juicy meat locked in with aromatic flavors.
The classic method uses non-toxic clay (or wine jar mud) for wrapping and slow-baking, but for home cooking (especially in modern kitchens), many use aluminum foil + dough or multiple layers of foil to simulate the sealing effect safely and cleanly.
I'll give the first, then a The classic method uses non-toxic clay (or wine jar mud) for wrapping and slow-baking, but for home cooking (especially in modern kitchens), many use aluminum foil + dough or multiple layers of foil to simulate the sealing effect safely and cleanly.
I'll give the authentic traditional approach first, then a practical home version without real clay. without real clay.
Serves: 4–6 people
Prep time: 30–45 minutes + marinating (4+ hours or overnight)
Cooking time: 3–4 hours (slow baking)
Difficulty: Medium (mostly hands-off)IngredientsIngredients
I'll give the first, then a The classic method uses non-toxic clay (or wine jar mud) for wrapping and slow-baking, but for home cooking (especially in modern kitchens), many use aluminum foil + dough or multiple layers of foil to simulate the sealing effect safely and cleanly.
I'll give the authentic traditional approach first, then a practical home version without real clay. without real clay.
Serves: 4–6 people
Prep time: 30–45 minutes + marinating (4+ hours or overnight)
Cooking time: 3–4 hours (slow baking)
Difficulty: Medium (mostly hands-off)IngredientsIngredients
- Main:
- Whole young chicken (tender "tongzi ji" or young hen) — 1.2–1.8 kg (about 2.6–4 lb), preferably a free-range or "three-yellow" chicken (yellow beak, feet, feathers) for best textureWhole young chicken (tender "tongzi ji" or young hen) — 1.2–1.8 kg (about 2.6–4 lb), preferably a free-range or "three-yellow" chicken (yellow beak, feet, feathers) for best texture
- MarinadeMarinade:
- Shaoxing wine (or dry sherry) — 60–80 mlShaoxing wine (or dry sherry) — 60–80 ml
- Light soy sauce — 40–50 mlLight soy sauce — 40–50 ml
- Dark soy sauce — 1–2 Dark soy sauce — 1–2 Tbsp (for color)
- Salt — 1–2 tspSalt — 1–2 tsp
- Sugar — 1–2 tspSugar — 1–2 tsp
- Five-spice powder — 1–2 tspFive-spice powder — 1–2 tsp
- Sesame oil — 1–2 TbspSesame oil — 1–2 Tbsp
- Ginger slices — 6–8 piecesGinger slices — 6–8 pieces
- Green onion/scallion — 2–3 stalks (cut into sections)Green onion/scallion — 2–3 stalks (cut into sections)
- Stuffing (classic aromatic & nourishing version):
- Dried shiitake mushrooms — 5–8 pieces (soaked, stems removed, sliced)Dried shiitake mushrooms — 5–8 pieces (soaked, stems removed, sliced)
- Lean pork or chicken pieces — 50–80 g (diced, optional)Lean pork or chicken pieces — 50–80 g (diced, optional)
- Cooked ham or Chinese sausage — 30–50 g (diced, optional)Cooked ham or Chinese sausage — 30–50 g (diced, optional)
- Bamboo shoots or water chestnuts — 50 g (diced, for crunch)Bamboo shoots or water chestnuts — 50 g (diced, for crunch)
- Red dates (jujubes) — 4–6 (pitted)Red dates (jujubes) — 4–6 (pitted)
- Goji berries — 1 small handful (optional)Goji berries — 1 small handful (optional)
- Star anise — 1–2 piecesStar anise — 1–2 pieces
- Cinnamon stick — small piece (optional)Cinnamon stick — small piece (optional)
- Wrapping:
- Dried lotus leaves — 2–3 large pieces (soak in hot water to soften)Dried lotus leaves — 2–3 large pieces (soak in hot water to soften)
- Pig caul fat / pork net fat (optional, traditional for extra moisture) — enough to wrapPig caul fat / pork net fat (optional, traditional for extra moisture) — enough to wrap
- For clay version: Non-toxic pottery clay or wine jar mud — about 3–4 kg (mixed with salt water & Shaoxing wine lees to make dough-like)For clay version: Non-toxic pottery clay or wine jar mud — about 3–4 kg (mixed with salt water & Shaoxing wine lees to make dough-like)
- For home version: Heavy-duty aluminum foil — several layers + optional simple dough (flour + water + Shaoxing wine)For home version: Heavy-duty aluminum foil — several layers + optional simple dough (flour + water + Shaoxing wine)
- Prepare the chickenPrepare the chicken
Clean the chicken thoroughly. Remove any remaining feathers, rinse inside and out.
Pat dry. Optionally, break the leg bones slightly with the back of a cleaver (helps folding and even cooking). Cut a small opening under one wing to remove innards if not already done, then stuff later through there. - MarinateMarinate
Mix all marinade ingredients in a bowl. Rub generously inside the cavity and all over the skin.Mix all marinade ingredients in a bowl. Rub generously inside the cavity and all over the skin.
Place ginger slices, green onion sections, and any extra aromatics inside the cavity.Place ginger slices, green onion sections, and any extra aromatics inside the cavity.
Cover (or use a ziplock bag) and marinate in the fridge for at least Cover (or use a ziplock bag) and marinate in the fridge for at least 4 hours, preferably overnight for deeper flavor., preferably overnight for deeper flavor. - Prepare stuffingPrepare stuffing
Soak dried shiitakes until soft, slice.Soak dried shiitakes until soft, slice.
If using pork/ham/bamboo, stir-fry them lightly with a bit of oil, Shaoxing wine, soy sauce, and salt until fragrant and cooked. Cool completely.
Mix with soaked shiitakes, red dates, goji (if using), and star anise. Stuff tightly into the chicken cavity.
Truss the legs and wings with kitchen twine to keep everything in place. - Wrap the chicken
- Layer 1: Wrap tightly with softened lotus leaves (1–2 layers). The lotus adds incredible fragrance.
- Layer 2 (traditional): Wrap with pig caul fat if available (keeps it moist).
- Layer 3: Wrap in parchment paper or plastic wrap (food-safe), then another lotus leaf.
- Tie securely with kitchen twine in a cross pattern.
- Make & apply clay
Crush non-toxic clay, mix with Shaoxing wine lees, salt, and water to a thick, moldable paste (like playdough, about 1.5–2 cm thick when spread).
Spread on a wet cloth, place wrapped chicken in center, fold cloth to press clay tightly around it (no gaps). Remove cloth.
Wrap outer layer with newspaper or foil to prevent cracking/drying too fast. - Bake
Preheat oven to 220–250°C (425–480°F).
Place on a baking tray. Bake at high heat 30–40 minutes to set the clay.
Reduce to 160–180°C (320–350°F) and bake for 2.5–3.5 hours total (longer for larger chicken).
The clay will harden and crack slightly — that's normal. - Serve
Remove from oven, let rest 10–15 minutes.
Crack open the clay shell with a hammer or mallet (dramatic presentation!).
Peel away leaves, twine, etc. The chicken should be fall-off-the-bone tender, skin golden, juices sealed in.
Drizzle with sesame oil. Serve with dipping sauces like sweet fermented bean paste (甜面酱), light soy + garlic, or scallions.
- After lotus leaf wrapping + twine, wrap tightly in 3–4 layers of heavy-duty aluminum foil (seal edges well to trap steam).
- Optional: Make a simple dough with 400g flour + 160–200ml water + 30–50ml Shaoxing wine → roll thin, wrap as extra layer for better sealing.
- Bake at 220°C (425°F) for 30 minutes, then lower to 160–170°C (320–340°F) for 2–2.5 hours.
- To check doneness: Internal temperature should reach 85–90°C (185–195°F) in thickest part.
- Unwrap at table for aroma explosion!
- Young/smaller chicken = more tender (avoid very large broilers).
- Lotus leaves are key for authentic fragrance — don't skip.
- Longer low-heat bake = juicier meat & richer gelatin.
- Present dramatically: Crack clay/foil at table, let steam & aroma fill the room.
- Leftovers reheat beautifully (steam or gentle oven).
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