Servings: 6 servings
Calories: 412kcal
Ingredients
- 1 whole chicken about 1.5kg, deboned or with cavity intact
- 150 g ground pork
- 4 dried shiitake mushrooms rehydrated and diced
- 2 links Chinese sausage or a keto-friendly cured sausage, diced
- 1/4 cup raw peanuts or macadamia nuts chopped
- 2 tbsp dried shrimp rehydrated and chopped
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1/2 tsp five-spice powder
- 2 scallions chopped
Instructions
- In a bowl, combine ground pork, shiitake, sausage, nuts, dried shrimp, soy sauce, Shaoxing wine, sesame oil, five-spice, and scallions to make the stuffing.
- Season the chicken cavity with a little extra salt and five-spice, then pack the stuffing firmly into the cavity.
- Truss the chicken and place on a rack in a roasting pan.
- Roast at 180C (350F) for 70-75 minutes, until the chicken is golden and cooked through and the stuffing reaches a safe internal temperature.
- Rest 10-15 minutes before carving, serving both the chicken and stuffing together.
Notes
Chef's Tip: Packing the stuffing firmly, but not overly tight, lets it cook through evenly alongside the chicken without drying either one out. Keto Swaps: peanuts or macadamia nuts stand in for the traditional lotus seeds and chestnuts, keeping the treasure-like variety of textures with far fewer carbs.
Nutrition
Calories: 412kcal | Protein: 34g | Fat: 27g | Fiber: 1g
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About This Dish
Ba bao ji packs a whole banquet’s worth of flavor into one bird — mushroom, sausage, dried shrimp, and nuts stuffed into the cavity so every slice carries a bit of everything.
Peanuts or macadamia nuts stand in for the traditional lotus seeds and chestnuts, keeping the treasure-like variety of textures with far fewer carbs.