Recipe by Amy Beh
Ingredients
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
Method
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 �C for one to one and a quarter hours.
Reduce the heat to 200 �C 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.