Baked beggar's chicken in salt dough

Yield: 4 servings

Measure Ingredient
\N \N Marinade-
4 tablespoons Chinese wine
\N \N Salt and pepper to taste
2 teaspoons Soya sauce
1½ tablespoon Ginger
1½ tablespoon Spring onion
1 ounce Corn flour
2 \N Egg whites
1 \N Whole chicken
3 \N Pieces lotus leaves
\N \N Piece of string to tie
\N \N Chicken
\N \N Salt Dough:
6½ pounds Salt
4½ pounds Plain flour
7 tablespoons Water - add more if needed
\N \N Stuffing:
1 cup Black mushrooms, jullienned
⅔ cup Bamboo shoots, jullienned
⅔ cup Carrots, jullienned
⅔ cup Celery, jullienned
¼ cup Coriander, julienned

In a large bowl, combine wine, salt, pepper, soya, ginger, spring onion, corn flour and eggs whites. Submerge whole chicken in marinade and let sit, refrigerated, overnight.

Mix salt, flour and water to form a dough which is big enough to cover the chicken.

Stir fry the vegetables. Season with salt and pepper. Keep cool. Put the stuffing in the chicken, cover with Lotus Leaf and tie the string tight with the string. Place the chicken in the salt dough and cover carefully. Bake in oven (in a slow heat) for around 2- 2½ hours.

Break open dough over large pan to catch juices.

Yield: 5 servings


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