Braised Chicken Stuffed with Preserved Mustard Greens

You’ll have to order this festive stuffed chicken a day ahead if you want to eat it at Chef Li’s Hakka Restaurant in San Francisco. If you’re too far away, make it at home. You can prepare the mustard green stuffing a day ahead. About one hour before serving, reheat the mixture, and stuff the bird shortly before cooking. Chef Li prefers to use a large clay pot for braising, but a wok also works well.