1 Small chicken (approx. 1 Kg.)
10 Gr. Malt sugar
10 ml. Red vinegar
200 ml. Yellow wine
20 ml. Mui kwai lu wine
10 gr. Five-spice powder
10 gr. Cassia powder
20 gr. Salt
100 gr. Green mustard
100 gr. Grated bamboo
100 gr. Grated mushroom
100 gr. Chopped pork
5 gr. Crushed chicken
500 gr. Lard
4 lotus leaves
1.5 Kg. Clay


Combine the malt sugar, red vinegar, yellow wine, Mui Kwai Lu wine, five-spice powder, Cassia powder and salt, and pour this mixture over the chicken. Leave to marinate for 12 hours. In a wok, fry the bamboo, grated mushrooms, chopped pork, crushed chicken and green mustard. Fill the marinated chicken with this mixture. Spread out the lotus leaves on an oven pan and brush the lard. Place the stuffed chicken on the lotus leaves in the centre of the pan and wrap in the leaves. Cover with a layer of clay. Bake in the oven at 200ºC for 2 hours 15 minutes.


Serve the whole chicken with the clay.