CHINESE COOKING: This is another "banquet-style" chicken recipe. Try it and enjoy the result.

CHICKEN WITH LOTUS LEAF荷葉雞:



1 chicken about 3 ½-4 lbs in weight .

1 large piece dry lotus leaf

10 shallots

2 cloves garlic

1 tbsp. grated ginger

10 dried straw mushrooms

3 tbsp. salted vegetable “dune choi” 冬菜

½ cup canned gingko nuts

½ tsp. salt + 1½ tsp. sugar

1 tsp. rice wine


seasoning for chicken:

3-4 tsp. salt + 2 tsp. sugar

1 tsp. dark soy sauce



Blanch lotus leaf in boiling water, taking care not to tear leaf, and then rinse it under running cold water. Pat dry slightly and set aside. Soak dried straw mushroom in hot water for 1 hour. Rinse and wash well; then drain.

Put shallots, garlic, ginger, straw mushrooms, gingko nuts and “dune choi” in a bowl and add in salt, sugar and rice wine.

Rinse and pat dry chicken. Rub chicken inside and out with seasoning mixture. Marinate 30 minutes to 1 hour. Add shallot mixture into chicken cavity and wrap chicken with lotus leaf.

Preheat oven to 375 degrees F. Use a large piece of aluminium foil to wrap chicken and place it on rack in a roasting pan. Cook for 1 hour. Then remove foil and lotus leaf. Cook chicken for 20-30 minutes more, to brown skin. Check for doneness. If juices run clear when chicken thigh is pierced with a skewer, it is done. Do not over cook chicken.

Carve chicken into serving pieces and arrange pieces in chicken shape on a platter to serve.