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1
Rub the chicken inside and out with a mixture of two tablespoons soy sauce, one tablespoon rice wine and one tablespoon sesame oil.
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2
Marinate at room temperature for one to two hours.
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3
Soak the lotus leaves in hot water for at least 30 minutes, or until they are flexible.
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4
Rinse the dried mushrooms, then soak them in two-thirds of a cup of hot water for 30 minutes, or until soft.
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5
If you are using a Schlemmertopf, soak the clay pot in cold water for 15 minutes.
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6
Preheat the oven to 250 degrees.
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7
Prepare and assemble the remaining vegetables and shellfish.
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8
Heat a wok for one minute until very hot.
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9
Add the peanut oil.
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10
Add the fresh mushrooms and brown them quickly.
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11
Add the reconstituted mushrooms, duck potatoes, bamboo shoots, lotus seeds and bean sprouts, with salt, sugar and the remaining tablespoon of soy sauce and rice wine or sherry.
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12
Stir well for one minute, then add the scallops and shrimp, stir-fry for one minute only and remove contents of wok to a plate to cool.
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13
Stuff the chicken with the vegetable-shellfish mixture and sew the opening with kitchen thread.
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14
Wrap the chicken in layers of the soaked lotus leaves, place it in the clay pot and cover tighly.
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15
Bake the chicken at 250 degrees for about three hours.
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16
Remove the pot from the oven, remove lid and serve the chicken in its lotus wrappings in the pot.
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17
Remove the top lotus leaves at the table to release the aroma.
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18
Carve the chicken with a spoon and serve with the stuffing and pot juices.
