Grilled lotus leaf chicken

Ingredients:

Makes 4 servings

1 whole Chicken
2 tsp preserved vegetables
¼ onion
2 small red onions
1 mushroom
1 bowl bak kut teh spice
3 tbsp soya sauce
1 bunch spring onions
1 slice ginger
1 star anise
2 tbsp yellow rice wine
1 bowl sugar
2 tbsp oil
1 tbsp oyster sauce
3 whole pieces lotus leaf
2 pieces clear plastic sheet
1 bowl plain flour
1 pot hot water
1 bowl chicken broth

Method:

1. Remove the flap of skin at the chicken's butt. Break the chicken bones

2. Slice a thin piece of ginger. Mash it with the star anise and spring onions, (or blitz in a food processor)

3. In a bowl, place the spring onions, the soya sauce, the yellow rice wine and sugar and marinate them with the chicken

4. Slice the red onions into thin slices. Do the same with the onion and the mushroom

5. Pour the oil into the pot and heat. Fry the red onions, onion and mushrooms until soft. Pour in the preserved vegetables. Add 1 tablespoon of soya sauce

6. In a bowl, mix 2 tablespoons of soya sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 bowl of rice wine, 1 teaspoon of black pepper. Pour in the chicken broth

7. Line a tray with the plastic sheet and place the lotus leaf on top. Put the chicken on top of the lotus leaf. Place the fried ingredients in the chicken's cavity

8. Stuff the bak kut teh spice packet inside the chicken (near to the opening). Pour the mixed sauces onto the chicken. Wrap the chicken up in the lotus leaf. Tie it up with string

9. Pour the plain flour into a big bowl. Add hot water and mix

10. Add ¼ bowl of sugar. Roll out the dough with a rolling pin

11. Wrap the lotus wrapped chicken in the dough

12. Line the baking tray with foil and wrap the chicken in it

13. Bake for 2 hours at 200˚C

14. Remove from the oven carefully and use scissors to snip through the foil and dough to open up the dish and serve.

About the contributor

With 47 years of experience and numerous accolades, including the Ika Hoga Culinary Olympics and the Food & Hotel Asia Salon Culinaire, Chef Huang Ching Biao, is the director of kitchen operations at Jin Shan (Marina Bay Sands). He is one of the most highly regarded Chinese chefs in the world.