Recipe - Baked Beets

MARINADE
4 tablespoon Chinese wine
Salt and pepper to taste
2 teaspoon Soya sauce
1 One half tablespoon Ginger
1 One half tablespoon Spring onion
1 ounce Corn flour
2 Egg whites
1 Whole chicken
3 Pieces lotus leaves
1 Pieces string to tie chicken

SALT DOUGH
6 One half pound Salt
4 One half pound Plain flour
7 tablespoon 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
One fourth cup Coriander; julienned

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 One half hours. Break open dough over large pan to catch juices. Yield: 5
servings

Recipe by: GOURMET GETAWAYS SHOW #GG1A03

Posted to MCRecipe Digest V1 #928 by Emily Griffin
emgriffi@ix.netcom.com on Nov 28, 1997