Clay-Roasted Chinese "Beggar's Chicken"

Servings: 6

Ingredients:
Chicken brine:
2 & 1/4 lb whole chicken
1 gallon water
1 cup kosher salt
1 cup minced ginger
1 cup minced garlic
1 cup chili sauce

Marinade for the chicken:
1 tsp 5-spice powder
2 tsp kosher salt
2 tsp sesame oil
2 tsp sugar
2 tsp oyster sauce
3 tsp Kikkoman soy sauce
2 tbsp water
2 tbsp mushroom soy sauce or dark soy sauce

Stuffing:
10 oyster mushrooms
10 smoked pork belly or bacon pieces
1 cup shucked corn
1 tbsp ginger, minced
2 tbsp Xaoshing wine
2 tbsp Kikkoman soy sauce
2 tbsp oyster sauce
3 tbsp vegetable oil (to saute the stuffing)

Sauce (optional):
3 tbsp Kikkoman soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp sugar
6 tsp chicken stock
Corn starch slurry

Directions chicken brine:
1. Brine the chicken overnight.

Directions for marinade:
1. Mix all the ingredients & rub the outside & inside of the chicken with the marinade. Let it sit for 4-5 hours.

Directions stuffing:
1. Preheat a wok or sauté pan, add the oil & add in the ginger & bacon, next add the mushrooms & corn, stir fry for about 3-4 minutes then add the soy, wine & oyster sauce and cool it on a plate before stuffing.

Final assembly:
1. Stuff the chicken, tie the legs & tuck in the wings. Pour some of the juices into the stuffing cavity.

2. Take the lotus leaf and lay it on a table. Lay the chicken breast side up on the leaf and wrap it up and tie it.

3. Roll out the clay to about 1/4 inch thick and 15 in X 8 in. Place the wrapped chicken on one end of the clay & fold the other end over it & seal the edges. Wrap the chicken carefully, making sure you repair & close up any holes in the clay. This is to ensure a complete sealed cover for the chicken so it does no€™t lose its juice & steam during the baking process.

4. Brush some oil on a baking tray & place the wrapped chicken on top and bake at 350℉ degrees preheated for 1 ½ hours (temp at 160°C).

5. Turn the oven off & let the chicken rest for up to 50 minutes. After 50 minutes, plate & present it at the table.