Alice Sun

Start by washing and drying your bird, then placing in a large basin 

Top the chicken with all the ingredients in the marinade, including the ginger and scallions, then massage well, making sure to get some of the wet mixture underneath the skin too 

Place in a Ziploc bag and let it marinate overnight in the fridge 

On the next day prep your stuffing ingredients and set the oven to 400F to preheat 

For the lotus leaf, place in a large bowl with warm water for 30 mins, making sure to weight it down in the water with a cup or small bowl 

For the shiitake mushrooms, rehydrate them by placing them in a bowl of freshly boiled water and letting them soak for 10 mins at least 

Remove the chicken from the Ziploc bag and stuff with scallions, ginger, kumquats, and rehydrated mushrooms 

By now the lotus leaf should be soft and flexible from rehydrating, so place on a plate, then put the chicken in the middle, wrap the leaves around, and tie up with kitchen twine 

For the dough casing, mix together 4 cups of all purpose flour with 1.5 cups of water first until a dough ball forms, adding a few more tbsps of water here and there if it’s a bit too dry 

Roll the dough out wide enough to cover the chicken, then wrap closed as much as you can 

Place chicken in the oven with a foil lined baking sheet to catch any drippings that come out and let it cook for 3.5 hours — if using Ninja’s Woodfire Outdoor Grill & Smoker, you can also decrease the heat after 3 hours, add smoke pellets at the end at 250F and cook for another 2 hours to infuse the smokey flavor

Once the chicken is done, remove from the oven and let it rest for 10 mins, then enjoy!