Ingredients
3 whole chickens (5000 g / about 11 lbs total), 3 lotus leaves.
Seasonings
250 g (about 9 oz) scallions, 250 g (about 9 oz) salt, 100 g (about 3.5 oz) ginger, 100 g (about 3.5 oz) star anise, 25 g (about 1 oz) Sichuan peppercorns, 150 g (about 5.3 oz) Shaoxing wine.
Instructions
1. After initial processing, wash the chicken clean, chop off the feet, remove the large joint from the lower half of the wings, cut a 5 cm (about 2-inch) crescent-shaped opening under the right wing, reach in with your fingers to break three ribs, loosen the internal organs by circling a finger around them and remove them, then make an opening at the back of the neck to remove the crop, rinse thoroughly, snap both thighs at the joint, tie them with string, and wrap all the whole spices loosely in a cloth pouch.
2. First, place some Sichuan peppercorns and fine salt inside the chicken, then shake it gently to ensure the salt and peppercorns are evenly distributed. Fold the cleaned lotus leaves into pieces about 7 cm long and 5 cm wide, then stuff them through the opening to prop up the tail end. Use a sorghum stalk to press against the lotus leaves on one end and the chicken's backbone on the other, shaping the chicken into a round, plump form.
3. Place the pot of white marinade broth over high heat, bring to a boil and skim off any foam. First, submerge the whole chicken briefly to tighten the skin, then fully immerse it in the pot. Add the whole spices, cooking wine, scallions, and ginger. Once the broth returns to a boil, reduce the heat to low and simmer for about 30 minutes. Remove the chicken and serve. This dish features chicken with a glossy yellow skin and tender, flavorful meat.