Judie'S Beggar'S Chicken

• 1 Whole Chicken, 1.5 kg
• 10 grams tong sum (Codonopsis Pilosula)
• 10 grams dong quai (Angelica sinensis)
• 5 grams kei chee (Wolfberries)
• 10 grams ried longan flesh
• 3 teaspoons salt
• 1000 grams plain flour
• water for dough mixture
• aluminium foil

1. Clean the Chicken and rub the whole chicken, inside & outside with half of the salt
2. Heat up oven to 220u0b0C. Put all the herbs + 1 Tbsp Chinese Wine in a pot together with the 1 cup water and the rest of the salt and bring to a boil, reduce heat and simmer for further 5 minutes
3. Place the chicken parcel in the centre and bring the dough up to enclose the chicken securely and overlap the edges and knead to seal the dough crust close ...place it on a baking sheet and bake in the pre-heated oven for 2 hours
4. When done, use a pestle or kitchen chopper and break open the flour dough crust, open the foil & bag/cling film carefully and tip the chicken and gravy into a serving dish, drizzle the balance of the Chinese Wine over the chicken and serve up as it is with a salad or served up with plain steamed rice and a stir-fried vegetable dish.

chicken, pilosula, quai, kei chee, salt, flour, water, aluminium foil

Taken from food52.com/recipes/29000-judie-s-beggar-s-chicken (may not work)