Salt Baked Chicken Yim Guk Gai

• 1 x 1.5 kg (3 lb 5 oz) corn-fed free-range chicken

Cut through the back of the chicken and butterfly it by pulling the bones outwards, to open up the bird for a faster cooking time.

Soak the lotus leaves in hot water for at least 30 minutes, to soften and rehydrate them. Cut off the tips of the leaves to make it easier to wrap them round the chicken.

While the lotus leaves are soaking, poach the chicken for 10 minutes in boiling