Baked Beggar's Chicken In Salt Dough Recipe - Cooking Index
Baked Beggar's Chicken In Salt Dough Recipe - Cooking Index
| *marinade* | ||
| 4 tablespoons | Chinese wine | |
| Salt and pepper to taste | ||
| 2 teaspoons | Soy sauce | |
| 1 1/2 tablespoons | Ginger | |
| 1 1/2 tablespoons | Spring onion | |
| 1 oz | Corn flour | |
| 2 | Egg whites | |
| 1 x | Chicken | |
| 3 x | Lotus leaves | |
| 1 x | String to tie chicken | |
| *salt dough* | ||
| 6 1/2 lbs | Salt | |
| 4 1/2 lbs | Plain flour | |
| 7 tablespoons | Water - add more if needed | |
| *stuffing* | ||
| 1 cup | Black mushrooms - julienne | |
| 2/3 cup | Bamboo shoots - julienne | |
| 2/3 cup | Carrots - julienne | |
| 2/3 cup | Celery - julienne | |
| 1/4 cup | Coriander - julienne |
In a large bowl, combine wine, salt, pepper, soy, 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
Source:
GOURMET GETAWAYS SHOW #GG1A03
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.