Recipe Ingredient
- 1.5kg chicken, cleaned and dressed
- 125g Chinese black mushrooms, soaked and diced
- 100g carrots, diced
- 1 tbsp shredded ginger
- Seasoning for chicken:
- 1/4 tsp salt
- 2 tsp sesame oil
- 2 tsp Shao Hsing Fah Tiew wine (optional)
- 2 pieces non-stick parchment paper
- Salt dough (mix together and knead until soft):
- 1kg flour
- 100g salt
- Water
- Sauce (combine):
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp Shao Hsing Fah Tiew wine (optional)
- 1/4 tsp salt
- 1/4 tsp dark soy sauce
- 2 tsp sesame oil
- 2 tsp oil
Instructions
- Clean and wash the chicken and drain well on absorbent paper. Rub all over with seasoning ingredients and leave aside for an hour.
- Heat two teaspoons oil in a wok and stir-fry carrots and mushrooms for about half a minute. Add ginger and combined sauce ingredients and continue to stir-fry for half a minute more.
- Remove and stuff all these ingredients into the chicken. Wrap up neatly in the parchment paper to form a package.
- Use the salt dough to encase the package. Bake in a preheated oven at 220 ºC for one to one and a quarter hours.
- Reduce the heat to 200 ºC and continue to bake until the dough is dark brown and dry (this may take about 30 to 40 minutes).
- Crack open the hardened dough and place the package on a serving platter. Open up the package and serve.
