Jiaohua Ji

关于叫化鸡是一道经典浙菜炒菜约分钟即可完成主料选用鸡肉

用绍兴酒和香草腌制的整只鸡，用荷叶和粘土包裹，然后在地下或烤箱中烘烤。这道杭州传奇菜肴的鸡肉极其嫩滑、芳香。

Ingredients

• Whole chicken 1 (about 1.2kg)
• Lotus leaves 2 (soaked)
• Pork fatback 100g (minced)
• Shiitake mushrooms 50g (soaked, diced)
• Scallions 5
• Ginger 20g
• Shaoxing wine 2 tbsp
• Light soy sauce 2 tbsp
• Sugar 1 tbsp
• Salt 1 tsp
• Five-spice powder 1/2 tsp
• Clay for wrapping

Instructions

1. 1. Clean chicken. Remove bones if desired. Marinate with soy sauce, wine and spices.
2. 2. Stir-fry pork fatback with mushrooms, scallions and ginger.
3. 3. Stuff the chicken with the filling mixture.
4. 4. Wrap chicken tightly in lotus leaves.
5. 5. Seal completely with clay (traditional) or foil (modern).
6. 6. Bake in oven at 200C for 2 hours.
7. 7. Break open clay or foil at the table.
8. 8. Unwrap lotus leaves. The aroma is released. Serve with soy sauce dip.

文化小知识

Zhejiang Beggar's Chicken is a celebrated dish from Zhejiang Cuisine, beloved for its distinctive flavors and traditional preparation. It embodies the rich culinary heritage and cultural traditions of the region, often featured at festivals, family gatherings, and local restaurants.