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1 large kampung chicken
1½ kg plain flour
3 tbsp salt
900ml water (or more to make a pliable dough)
2-3 dried lotus leaves (soaked overnight)
60 ml Yomeishu
5g Angelica Sinensis (tong kwai)
15g Goji Berries (kei chi)
10g Solomon’s Seal (yu zhu)
5g Lovage Root (chuan xiong)
8 dried scallops
3 dried mushrooms, soaked till softened
½ cup chicken stock
1. Mix all seasoning ingredients in a bowl
2. Rub seasoning outside and cavity of the chicken
3. Pour 20ml Yomeishu into the cavity of the chicken and 20ml extra on the chicken
4. Cover and let it marinate overnight
5. Simmer ingredients for herb stuffing with ½ cup chicken stock. Once stock reduce by half transfer to a bowl and mix in goji berries
6. Stuff the herbs into the chicken cavity
7. Mix 1½ kg plain flour, 3 tbsp salt and 900ml water to form a pliable dough.
8. Cover and rest dough 30 min
9. Pre-heat oven 200°C
10. Roll dough into a thick rectangle, enough to wrap the chicken
11. Place the lotus leaves on the rolled dough
12. Place chicken on the lotus leaf. Wrap the chicken with lotus leaf. Make sure it’s secure and no holes
13. Securely wrap and seal the lotus wrapped chicken with the rolled dough
14. Place it on a roasting tray
15. Bake for 2 hours in oven
16. Let chicken rest for 30 min before cracking it open
17. Pour 20ml of Yomeishu over the chicken
18. Serve immediately
