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baked beggar's chicken in salt dough

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsCopper, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade-

  2. 4 tablespoons Chinese wine

  3. Salt and pepper to taste

  4. 2 teaspoons Soya sauce

  5. 1 1/2 tablespoon Ginger

  6. 1 1/2 tablespoon Spring onion

  7. 1 ounce Corn flour

  8. 2 Egg whites

  9. 1 Whole chicken

  10. 3 Pieces lotus leaves

  11. Piece of string to tie

  12. Chicken

  13. Salt Dough:

  14. 6 1/2 pounds Salt

  15. 4 1/2 pounds Plain flour

  16. 7 tablespoons Water - add more if needed

  17. Stuffing:

  18. 1 cup Black mushrooms, jullienned

  19. cup Bamboo shoots, jullienned

  20. cup Carrots, jullienned

  21. cup Celery, jullienned

  22. cup Coriander, julienned

Instructions Jump to Ingredients ↑

  1. 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.

  2. Mix salt, flour and water to form a dough which is big enough to cover the chicken.

  3. 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- 2½ hours.

  4. Break open dough over large pan to catch juices.

  5. Yield: 5 servings GOURMET GETAWAYS SHOW #GG1A03

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