MARINADE
4 tbsp Chinese wine
Salt and pepper to taste
2 tsp Soya sauce
1 1/2 tbsp Ginger
1 1/2 tbsp 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 tbsp Water - add more if needed
STUFFING
1 cup Black mushrooms, jullienned
2/3 cup Bamboo shoots, jullienned
2/3 cup Carrots, jullienned
2/3 cup Celery, jullienned
1/4 cup Coriander, julienned
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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 <emgriffi@ix.netcom.com> on Nov 28, 1997
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