Baked Beggar's Chicken In Salt Dough
Last updated 6/12/2012 1:00:06 AM. Recipe ID 23134. Report a problem with this recipe.
Title: Baked beggar's chicken in salt dough
Yield: 4 Servings
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
Piece of string to tie
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 servings
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