Baked Beggar's Chicken in Salt Dough

Title:
Baked Beggar's Chicken in Salt Dough

Yield:
5 Servings

Categories:
*md,
Chicken




Ingredients:




----------------------------------MARINADE----------------------------------


     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



----------------------------------STUFFING----------------------------------


     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


 servings


 


 Recipe by: GOURMET GETAWAYS SHOW #GG1A03


 


 Posted to MC-Recipe Digest V1 #928 by Emily Griffin


 
on Nov 28, 1997