| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
*md, Chicken, Tvfn |
5 |
Servings |
INGREDIENTS
| 4 |
tb |
Chinese wine |
|
|
Salt and pepper to taste |
| 2 |
ts |
Soya sauce |
| 1 1/2 |
tb |
Ginger |
| 1 1/2 |
tb |
Spring onion |
| 1 |
oz |
Corn flour |
| 2 |
|
Egg whites |
| 1 |
|
Whole chicken |
| 3 |
|
Pieces lotus leaves |
| 1 |
|
Pieces string to tie chicken |
| 6 1/2 |
lb |
Salt |
| 4 1/2 |
lb |
Plain flour |
| 7 |
tb |
Water – add 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 |
INSTRUCTIONS
MARINADE
SALT DOUGH
STUFFING
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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