Title: Baked beggar's chicken in salt dough
 Categories: 
      Yield: 4 Servings
 
           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
           Piece of 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