Chicken in a salty crust


Ingredients 13
Servings 4
Time

Ingredients

  • MARINADE
  • 3
    cm
    piece root ginger, finely grated
  • 2
    cloves garlic, crushed
  • 30
    ml
    honey
  • 100
    ml
    soy sauce
  • 5
    ml
    black pepper
  • 100
    ml
    dry white wine
  • 4
    chicken drumsticks or thighs
  • SALTY CRUST
  • (the crust is not meant to be eaten)
  • 600
    g
    cake flour
  • 200
    ml
    coarse salt
  • 350
    ml
    water
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Blend the ingredients for the marinade and marinate the chicken pieces for one hour. Mix the cake flour and salt in a mixing bowl. Add just enough water to form a stiff dough and knead until the dough is smooth and elastic. Divide the dough into four equal parts and roll each into a rectangle. Trim the edges. Place a portion of chicken on top of each rectangle and fold the ends to the centre and press firmly together. Place on a baking tray and bake for about 1 hour and 20 minutes or until the chicken is tender and done. Crack the crust open at mealtime. The crust serves only as an envelope in which to steam the chicken and seal in the heat and flavours. Serves 4.
 

Read more on: poultry  |  bake
 

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