Baked Beggar's Chicken in Salt Dough

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Title: Baked Beggar's Chicken in Salt Dough
Yield: 5 Servings
Categories: *md, Chicken


4 tb Chinese wine
Salt and pepper to taste
2 ts Soya sauce
1 1/2 tb Ginger
1 1/2 tb Spring onion
1 oz Corn flour
2 Egg whites
1 Whole chicken
3 Pieces lotus leaves
1 Pieces string to tie chicken

---------------------------------SALT DOUGH---------------------------------
6 1/2 lb Salt
4 1/2 lb Plain flour
7 tb Water - add more if needed

1 c Black mushrooms; jullienned
2/3 c Bamboo shoots; jullienned
2/3 c Carrots; jullienned
2/3 c Celery; jullienned
1/4 c 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-
2 1/2 hours. Break open dough over large pan to catch juices. Yield: 5


Posted to MC-Recipe Digest V1 #928 by Emily Griffin
on Nov 28, 1997