所需食材
- 三黄鸡1只（约1.5kg）
- 荷叶2-3张（泡软）
- 五香粉1茶匙
- 生抽2汤匙
- 老抽1汤匙
- 料酒2汤匙
- 蚝油1汤匙
- 蜂蜜1汤匙
- 姜末1茶匙
- 葱末1汤匙；馅料（可选）：香菇
- 笋丁
- 腊肠丁；锡纸若干；黄泥（或用盐焗法替代）
食材准备
- 鸡洗净，将所有调料混合涂抹鸡身内外，冷藏腌制4小时以上
- 荷叶用热水泡软备用
烹饪步骤
- 填馅：将馅料（香菇、笋丁等）填入鸡腹，扎好开口。
- 包裹：先用荷叶包裹鸡身，再用锡纸紧密包裹（传统用黄泥，家庭可用盐焗盐代替）。
- 烤制：如用锡纸：烤箱180℃烤2小时，最后30分钟拆开锡纸和荷叶，升温至200℃将鸡皮烤至金黄。
- 上桌：整包上桌，当场打开，荷叶香气扑面而来。
小贴士
- 腌制时间越长越入味，最好提前一天准备
- 荷叶是去腥增香的关键，超市或药店有售
Ingredients
- 1 free-range chicken (~1.5kg)
- 2-3 lotus leaves (soaked)
- 1 tsp five-spice
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp honey
- ginger
- green onion; Optional filling: shiitake
- bamboo shoots
- Chinese sausage; foil
Preparation
- Clean the chicken. Mix all seasonings and rub inside and out. Refrigerate 4+ hours.
- Soak lotus leaves in hot water until pliable.
Steps
- Stuff: Fill the cavity with your chosen filling. Truss to seal.
- Wrap: Wrap in lotus leaves first, then tightly in foil (the classic uses clay; salt-crust is a great home alternative).
- Roast: Oven at 180°C for 2 hours. For the last 30 min, unwrap the foil and lotus leaf, raise to 200°C and roast until the skin is golden.
- Reveal: Bring the whole package to the table and crack it open for the fragrant reveal.
Tips
- Overnight marinating is strongly recommended
- Lotus leaves are available in Asian grocery stores or dried herb shops
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