Baked Beggar's Chicken In Salt Dough Recipe

• 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 ounce Corn flour
• 2 x Egg whites
• 1 whl chicken
• 3 piece lotus leaves
• 1 piece string to tie chicken
• 6 1/2 lb Salt
• 4 1/2 lb Plain flour
• 7 Tbsp. Water - add in more if needed
• 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

1. In a large bowl, combine wine, salt, pepper, soya, ginger, spring onion, corn flour and Large eggs whites.
2. Submerge whole chicken in marinade and let sit, refrigerated, overnight.
3. Mix salt, flour and water to create a dough that is big sufficient to cover the chicken.
4. Stir fry the vegetables.
5. Season with salt and pepper.
6. Keep cold.
7. Put the stuffing in the chicken, cover with Lotus Leaf and tie the string tight with the string.
8. Place the chicken in the salt dough and cover carefully.
9. Bake in oven (in a slow heat) for around 2- 2 1/2 hrs.
10. Break open dough over large pan to catch juices.
11. Yield: 5servings

chinese wine salt, sauce, ginger, spring onion, flour, egg whites, chicken, lotus leaves, string, salt, flour, water, black mushrooms, bamboo shoots, carrots, celery, coriander

Taken from cookeatshare.com/recipes/baked-beggar-s-chicken-in-salt-dough-74074 (may not work)